cookie butter stuffed snickerdoodles

Cookie Butter Stuffed Snickerdoodles: A Sweet Surprise in Every Bite

 Are you ready to elevate your snickerdoodle game? Our recipe for Cookie Butter Stuffed Snickerdoodles takes this classic cookie to a whole new level by introducing a sweet and creamy surprise in every bite. These delectable treats boast the warmth of traditional snickerdoodles and the rich, comforting flavor of cookie butter. Baking them is an act of sweet alchemy, as they combine the timeless charm of a snickerdoodle with the irresistible allure of cookie butter. So, let’s dive into the world of sweet delights and discover how to create these delectable stuffed cookies.

Ingredients:

For the Snickerdoodle Dough:

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Filling:

• 1/2 cup cookie butter (such as Biscoff or Speculoos)
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

For Rolling:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

Prepare the Filling:

1. In a small bowl, combine the 1/2 cup of cookie butter with 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. Mix until well combined. Set aside.

Make the Snickerdoodle Dough: 2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this dry mixture aside.

3. In a large mixing bowl, cream the softened unsalted butter and 1 1/2 cups of granulated sugar together until the mixture is light and fluffy.
4. Add the eggs and vanilla extract to the butter-sugar mixture, beating until well combined.
5. Gradually add the dry mixture to the wet mixture, mixing until you have a smooth dough. Chill the dough in the refrigerator for about 30 minutes.

Assemble the Cookies: 6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. In a small bowl, combine the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon. Mix well.
8. Take a portion of the chilled snickerdoodle dough and flatten it into a small circle in the palm of your hand.
9. Place a small amount of the cookie butter filling in the center of the dough.
10. Encase the filling by folding the dough around it and rolling it into a ball.
11. Roll each cookie dough ball in the cinnamon-sugar mixture until it’s coated.
12. Place the coated dough balls on the prepared baking sheet, spacing them a couple of inches apart.

Bake and Enjoy: 13. Bake in the preheated oven for about 10-12 minutes, or until the cookies are lightly golden and slightly cracked on top.

14. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook’s Notes:

• You can find cookie butter in most grocery stores or specialty food stores. It’s often sold under brand names like Biscoff or Speculoos.
• Adjust the amount of cookie butter filling to your preference. Some like a generous filling, while others prefer just a hint of cookie butter.
• These cookies are best enjoyed on the day they are baked, while the filling is still gooey and delightful. If you have leftovers, you can warm them briefly in the microwave to re-melt the filling.
• Get creative with your snickerdoodle shapes. Make them larger or smaller based on your preference.

Cookie Butter Stuffed Snickerdoodles are a delightful twist on a classic cookie. With a surprise cookie butter center, these cookies combine the sweet and spicy charm of snickerdoodles with the irresistible allure of cookie butter. They’re the perfect treat for satisfying your sweet tooth or impressing guests with their hidden treasure inside. Enjoy the warmth and sweetness in every bite!