Cookie Butter Stuffed Snickerdoodles are basically why the holidays exist! Indulgent desserts shared with family without judgement of your increasingly expanding waistline.
I have yet to find someone who doesn’t like snickerdoodles or cookie butter and they go great together. If you’re wanting to spice up your regular snickerdoodle recipes this holiday season give these Cookie Butter Stuffed Snickerdoodles a try!
Cookie Butter Stuffed Snickerdoodles
Stuffing a snickerdoodle with cookie butter because its delicious and why not lol.
Servings: 25 cookies
Ingredients
- 1 box snickerdoodle mix I like Krusteaz
- 25 1/4 tsp scoops of Biscoff cookie butter freeze for 1 hour
- 1 egg as per cookie box instructions
- 1 stick salted butter softened; as per cookie box instructions
Instructions
- If you have not already done so, make 25 ( a few extra for good measure) 1/4 tsp scoops of cookie butter and place them on a parchment lined cookie sheet. Freeze for 1 hour or until solid.
- Preheat oven to 375°F.
- Place cinnamon sugar topping in a small dish and set aside.
- Combine cookie mix, egg, and butter in a medium sized bowl.
- Scoop 1 T sized balls of cookie dough. Press your thumb in the middle to create a deep indent. Put one of the frozen cookie butter drops in the middle and work the dough around it until it is fully covered.
- Roll cookie butter filled dough balls in the cinnamon sugar until coated.
- Place balls of dough on a parchment lined cookie sheet(s) 2 inches apart.
- Bake for 8-10 minutes or until edges are light golden brown. Enjoy!
