Does anyone else remember when airlines used to serve the two-packs of Biscoff cookies on every flight? Complimentary! Well, maybe not all the airlines, but I know that Continental used too. We used to fly on them quite frequently, my mom even more-so, and she always brought us home a few extra packs of those delectable cookies!
Now you can't get on an airplane and even get a small bag of peanuts for free. Times sure have changed. I definitely miss the little cookies though.
Before I knew that you could buy Biscoff cookies at your local grocery store, or maybe before they even began to sell them there, I would order big boxes of them online. I was still in high school, and I was so addicted to those little slivers of perfection.
I used to buy them in bulk and hide them under my bed from my brothers and dad. They had no shame, they would have eaten them all had they known! I, on the other hand, back when I knew how to practice self-control, could make those big bulk boxes last quite some time.
When I first heard of Biscoff Spread and Cookie butter, (the Trader Joe's version that is virtually the exact same thing), I was ecstatic. I'd eat jars of it by the spoonfuls, heck, sometimes I still do that..I'm not sure which I love more, the spread or the cookie.. though I might be leaning towards the spread. It's so heavenly.
This isn't my first Cookie Butter or Biscoff recipe, and it sure won't be my last. I've made these incredible Cookie Butter Waffles this wonderfully creamy, Biscoff Cinnamon Chip Ice Cream, Biscoff Sugar Cookie Bars and many more - even these Pumpkin Pie Muddy Buddies. The possibilities are endless!
These Biscoff stuffed Vanilla Bean Snickerdoodles are perfect in every way. They're soft and chewy, a little tangy and perfectly sweet. The spread stays in its true form and is just plopped into the dough before being rolled in cinnamon-sugar. Fresh out of the oven it is melty, warm and irresistibly delicious!
We're betting, if you were so inclined, you could stuff these healthy oatmeal cookies with a little Biscoff. Sure, they'd be a little less healthy, but oh my, they'd be good!
Biscoff Stuffed Vanilla Bean Snickerdoodles Recipe
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 3/4 teaspoon vanilla bean paste
- 1 2/3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup biscoff spread, or any cookie butter
Directions
- Pre-heat oven to 350°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1/2 cup of sugar.
- Crack the egg and add the vanilla, mixing until fully incorporated
- Add the flour, cream of tartar, baking soda, and salt
- Mix until it all comes together
- On a small plate, mix together the 2 tablespoon sugar with the cinnamon
- Using a cookie scoop, (I used a 1 1/2 tablespoon size), scoop out a ball of dough
- Divide the dough into two, rolling each piece into a ball then slightly flattening into a disk-like shape.
- Spoon about a teaspoon of Biscoff in the middle of one of the 'disks' of dough.
- Place the other one on top and pinch the sides together so that the cookie butter cannot be seen.
- Roll into a ball and roll around in the cinnamon-sugar mix fully coating the outside.
- Place on the baking sheet about 2 inches apart, and continue the process with the remaining dough.
- Bake for 10 minutes. Remove from the oven and allow to rest for 2-3 minutes before transferring to a cooling rack. Enjoy!
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