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!