Biscoff Stuffed Snickerdoodles

5 from 1 vote

The fattest, softest snickerdoodle cookies stuffed with melty biscoff cookie spread

Prep Time30

Cook Time9

Total Time40

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American

Keyword: bakery style cookies, cookie, dessert, snickerdoodle, snickerdoodle cookies

Servings:

Author: Sweet Basil

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.
1 Jar Biscoff
Preheat oven to 350
In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Set aside.
3 Cups Flour, 1 Cup Cake flour, 1/2 teaspoon Baking Soda, 1 teaspoon Salt, 1 3/4 teaspoon Cinnamon
In a bowl or standing mixer, beat the butter, cream cheese and sugars on medium speed for 2 minutes.
1 Cup Butter, 4 Ounces Cream Cheese, 1 Cup Brown Sugar, 1/2 Cup Sugar
Add the eggs and vanilla and stir again until combined.
2 Large Eggs, 2 teaspoons Vanilla
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.
Cinnamon Sugar
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.

You can use all butter for a lighter cookie, or the cream cheese for a richer, more dense cookie. We love it both ways.

Store cookies in an airtight container.