Melty Biscoff cookie spread stuffed inside of our thick snickerdoodle cookies. Those warm Biscoff flavors pair perfectly with that cinnamon and sugar goodness. YOU. ARE. WELCOME!
My friend, Kerri, knows my love of Biscoff and snickerdoodles so when a local cookie shop combined the two in a new Biscoff stuffed snickerdoodle, she knew I had to try them. I hopped in the car and headed straight over. They sell them warm, straight out of the oven, and they filled my car with the best smell!
It was a weekday and we only do one dessert a week in our house and we usually like to save that day for the weekend. So I somehow mustered up the strength to stick these cookies into the freezer until the weekend. I warmed them up in the oven and we devoured them in seconds. Holy moly, good golly, have mercy, heavenly bites of bliss…all the outrageous exclamations you can think of.
THEY WERE SOOOOOOOOO GLORIOUS! And I’m very particular about my cookies. I had to figure out a copycat recipe immediately! Now you can make these at home too!
What Ingredients Do I Need for Biscoff Stuffed Snickerdoodles?
Grab a jar of Biscoff at the grocery store and all the ingredients for our thick snickerdoodles and you’re just minutes away from indulgent cookie euphoria. Here is everything you’ll need:
- Cake Flour
- Baking Soda
- Cream Cheese
- Brown Sugar
- Cinnamon Sugar
The exact measurements can be found in the recipe card down below.
How to Make Biscoff Stuffed Snickerdoodle?
To start making these cookies, you need to prep the Biscoff. Line a cookie sheet with a silpat or parchment paper and use a small cookie scoop (or tablespoon) to scoop the Biscoff onto the cookie sheet and freeze it for at least an hour. Those will be the yummy centers we stuff into the snickerdoodles.
Then we move on to making the cookie dough:
- Preheat oven.
- Whisk together the dry ingredients.
- In the bowl of stand mixer, beat the butter, cream cheese and sugars.
- Add the eggs and vanilla and mix again.
- Add the dry ingredients and stir slowly until smooth.
- Use a jumbo cookie scoop to scoop large chunks of dough. Then split each chunk in half and press both pieces flat. Place a frozen Biscoff disc in the center and press the two pieces of dough together sealing the Biscoff in the middle.
- Roll the fat dough disc in cinnamon and sugar.
- Refrigerate for a few minutes.
- Remove and let cool a little.
I highly recommend eating these while the cookie spread is still a little warm and melted inside. You’re going to hear angels sing!
The detailed instructions can be found in the recipe card below.
What Flavor is Biscoff?
Biscoff spread has a warm flavor of brown sugar and cinnamon.
What is Cookie Butter?
Cookie butter is similar in texture to peanut or almond butter, but it is made of ground up speculoos cookies mixed with fat, flour and sugar. Biscoff cookies are a type of speculoos cookie. Cookie butter is spreadable just like nut butters or chocolate spread. It is not a nut butter, however, as doesn’t contain any nut products.
Where Can I Buy Cookie Butter?
I have found Biscoff cookie butter at most grocery stores. I’ve seen it at Target, Walmart, Smith’s, Trader Joe’s, etc. It will just be on the cookie aisle…no secret location!
How Long Will Snickerdoodles Keep?
Snickerdoodles will keep well in an airtight container for several days.
Can You Make Snickerdoodle Dough Ahead?
You can make the dough ahead and store in the refrigerator for several days.
Can You Freeze Snickerdoodles?
The best way to freeze snickerdoodles is to place them in a single layer on a cookie sheet in the freezer. Freeze for hours and then transfer to a heavy duty freezer bag for up to 3 months.
My Biscoff Obsession
I have a total obsession with Biscoff. Like, it’s kind of a problem! I want to put it in everything. Here are a few of our other Biscoff faves:
- Biscoff Cookie Butter Homemade Ice Cream
- Biscoff Banana Bread
- Whole Wheat Biscoff Banana Muffins
- Biscoff Rice Krispies
This was one of those moments where I thought, “why didn’t I think of that?!” The flavors of Biscoff and snickerdoodles go perfectly together. Stuffing one of my favorite cookies of all time with irresistible cookie butter is a match made in heaven.
Watch How to Make Biscoff Stuffed Snickerdoodles
More Stuffed Desserts of Joy:
- Nutella Stuffed Strawberry Chocolate Cupcakes
- White Chocolate Molasses Cookies
- Nutella Stuffed Peanut Butter Banana Muffins
- Dulce de Leche Stuffed Chocolate Mexican Cookies
- Nutella Stuffed Double Chocolate Banana Muffins
- Nutella and Dulce de Leche Stuffed Cookies
- White Chocolate Stuffed Brown Butter Snickerdoodles
- Peanut Butter Meltaway Cookies
- Fudge Filled Chocolate Chip Cookies
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Biscoff Stuffed Snickerdoodles
- 1 Jar Biscoff
- 3 Cups Flour
- 1 Cup Cake flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 3/4 teaspoon Cinnamon
- 1 Cup Butter softened slightly
- 4 oz. Cream Cheese softened * see note
- 1 Cup Brown Sugar plus 2 Tablespoons
- 1/2 Cup Sugar
- 2 Eggs Large
- 2 teaspoons Vanilla
- Cinnamon Sugar for coating
- Place a silpat on a small cookie sheet or use parchment paper. Using a small cookie scoop or a tablespoon, scoop the biscoff onto the cookie sheet and place in the freezer for at least 1 hour.
- Preheat oven to 350
- In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Set aside.
- In a bowl or standing mixer, beat the butter, cream cheese and sugars on medium speed for 2 minutes.
- Add the eggs and vanilla and stir again until combined.
- Turn off the mixer and scrape down all sides of the bowl.
- Carefully pour in the flour mixture and mix again until smooth, starting on low speed and moving up to medium.
- Scoop with a jumbo cookie scoop, split the dough in half and press both pieces flat. Add the frozen biscoff in the center and quickly place the other half of flattened dough on top, pinching around the edges and gently rolling the edges to smooth them out. This is not a ball but more a fat disc, then roll in the cinnamon sugar and place on a silpat lined baking sheet.If you have time, place in the fridge for 10-20 minutes.
- Bake for 9 minutes if you’re making jumbo cookies or a little less if you make smaller cookies.
- Remove from the oven to cool on a cooling rack and then devour while the biscoff is still melted.
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