I’m back with more cookie-butter treats! I truly cannot imagine life before I tasted this divine spread dreamed up obviously by cookie angels, and I decided to go all “cookie-ception” on the blog and stuff the cookie butter into cookies.
Snickerdoodles, to be more specific.
Now you may be rolling your eyes at the “cookie-ception” bit, but honestly, three different people on three different occasions all mutter the words “these are like cookie-ception!” I don’t know about you, but that’s all I needed to consider it a done deal.
For me, I just adore the sweet yet slightly nutty, gingery flavor of the cookie butter paired with the cinnamon in Snickerdoodles. These cookies are soft, chewy, and the cookie-butter-stuffed center takes them over the top.
The only problem with these Snickerdoodles is that you need to have patience.
Friends, I don’t have patience. It’s a virtue (so I’m told) that I never possessed, and so when I tried to start stuffing cookie butter into a very sticky cookie dough, I got a tad frustrated.
I may or may not have eaten the raw failed attempts in order to push on with my cookie-stuffing experiment.
These cookies are soft and chewy because the batter is relatively sticky;you’re going to want to stick it in the fridge for at least 30 minutes before trying to maneuver it into a shape resembling a cookie. I’d actually say go for the full hour, so that even if the dough starts to warm in your hands as you work with it, you should still be able to get all the rolling and shaping done before a giant, sticky mess ensues.
Though, to be fair, it will be the most delicious sticky mess you’ve ever encountered.
So you’re going to want to refrigerate the actual cookie dough for about an hour, and you’re also going to freeze the cookie butter. Not the whole jar (you’ll want the rest for a particularly stressful day) but individual little teaspoons of cookie butter. I scooped mine out onto a cookie sheet lined with wax paper, and stuck the whole thing in the freezer for about 15 minutes. This will help the cookie butter balls keep their shape as your place them inside the snickerdoodle dough.
So yes, these are a bit more work than the average snickerdoodle, but is the average snickerdoodle stuffed with cookie butter?
is the average snickerdoodle at such a supreme level of splendid that you can’t imagine eating any other cookie ever again?
I didn’t think so.
I’ll be back on Monday with some big news and an orange creamsicle-inspired sweet treat, so be sure to subscribe to receive new posts or check back first thing in the morning!
- 2 cups flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1/4 cup cookie butter
- for the cinnamon sugar coating:
- 3/4 tsp cinnamon
- 1/2 cup sugar
- For the cinnamon sugar topping, whisk cinnamon and sugar together in a small bowl and set aside until ready to use.
- Combine flour, baking powder, cornstarch, salt, and cinnamon in a medium bowl until well mixed.
- In the bowl of your stand mixer (or a large bowl with a hand mixer) beat butter and sugar for a full three minutes, until the butter is pale and fluffy. Beat in eggs, one at a time, until fully incorporated, then beat in vanilla.
- On the slowest speed of your mixer, add flour mixture to butter mixture until a smooth cookie dough forms. Refrigerate dough for at least 30 minutes (60 if you have the time). While the dough is chilling, scoop out rounded teaspoons of cookie butter onto a small cookie sheet lined with wax paper. Place in freezer for about 15 minutes.
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Remove dough from the fridge and the cookie butter from the freezer. Scoop one tablespoon of dough and place in the palm of your hand, then use your thumb to make an imprint in the center of the dough. Place one cookie-butter dollop in the center, and cover with another tablespoon of dough. Roll to cover the seams and then drop into the cinnamon sugar mixture to cover.
- Place at least 2 inches apart on the cookie sheets, and bake for 12-14 minutes at 350 degrees or until the edges of the cookies are just set. Let cool for a few minutes before carefully removing to a wire rack to cool completely.