Brown Butter Biscoff Snickerdoodles- soft and chewy snickerdoodles with brown butter, Biscoff cookie butter spread, and sweet cinnamon sugar. All of my favorites in ONE cookie!
Classic snickerdoodles have always been one of my favorite cookies and then I created Brown Butter Salted Caramel Snickerdoodles that everyone went crazy over. I didn’t think it could get any better until these Brown Butter Biscoff Snickerdoodles came out of my oven. I think they are my new favorite snickerdoodle.
We all know that brown butter makes everything better, but adding Biscoff (cookie butter) to the mix? Irresistible. The cookies are soft, chewy, and get rolled in snickerdoodle’s signature cinnamon sugar mixture.
There is Biscoff spread in the cookie dough and we stuff a little in the center of each cookie for fun and flavor.
Promise me you will bake these cookies! I need the entire world to experience the cookie goodness!
How to Brown Butter
Browning the butter is a simple step but adds SO much flavor to the cookies.
- Put the tablespoon pieces of butter into a large skillet over medium-low heat. Stir it constantly as it begins to melt.
- After 3 to 5 minutes butter will begin to foam, brown, and smell slightly nutty. Trust your nose on this one and make sure you watch it closely so you don’t burn the butter. You want it to be golden brown…and starting to turn darker brown around the sides of the pan.
What is Biscoff?
If you haven’t had Biscoff spread before, let me fill you in. It is going to change your life.
Biscoff Spread is a sweet creamy spread made with Biscoff cookies that is similar in texture to peanut butter. It’s perfectly spiced with cinnamon, nutmeg, ginger, allspice, and cloves and has a caramel flavor. It is basically heaven in a jar.
Look for Biscoff spread by the peanut butter at the grocery store or you can buy it here. You can also use Trader Joe’s cookie butter for this recipe.
How to Make Biscoff Snickerdoodles
There are quite a few steps to these cookies, but don’t be scared. They really are easy and SO worth it. Here are a few tips to help you along the way.
- Make sure you cool your brown butter to room temperature before starting the cookie dough. You can put it in the fridge to speed the process along.
- Check the date on your baking soda and cream of tartar, make sure they are fresh!
- Once you add the dry ingredients to the wet ingredients, don’t over mix.
- Chill the dough for at least 30 minutes. Don’t skip this step. You can chill for up to 48 hours.
- To form the cookie dough into balls, roll about 2 tablespoons of dough per cookie. Cut open the dough balls or tear apart with your fingers, making sure you have two even halves. Press down on one side of the dough ball with your finger to make a little hole. Place about 1 teaspoon of Biscoff spread in the center. Don’t add any more than a teaspoon.
- Don’t overstuff the cookies with Biscoff. You don’t want it oozing out. It will melt into the cookies and create more flavor.
- Place the other half of the dough ball on top of the Biscoff spread and roll into a ball again. Make sure all of the Biscoff spread is covered with dough. See the photos in the recipe card for help!
- Roll the cookie dough balls in the sweet cinnamon sugar mixture.
- Don’t over bake the cookies. Remove the cookies from the oven when they are slightly set around the edges and barely starting to crackle. The middles should still be soft. They will finish baking and set up as they cool on the baking sheet.
How to Store
Place the completely cooled snickerdoodles in an airtight container and store on the counter for up to 4 days.
You can also freeze the baked cookies for up to two months in a freezer container or bag.
If you want to freeze the cookie dough balls, you certainly can. Roll the cookie dough into balls, stuff them with Biscoff, and place on a baking sheet or tray. Freeze for 30 minutes or until firm. Transfer to a freezer container or bag and freeze for up to 2 months. When ready to bake, remove from the freezer and roll in cinnamon and sugar. Add a minute or two to the baking time.
More Snickerdoodle Recipes
- Classic Snickerdoodles
- Brown Butter Salted Caramel Snickerdoodles
- Chocolate Snickerdoodles
- Pumpkin Snickerdoodles
- White Chocolate Snickerdoodles
Brown Butter Biscoff Snickerdoodles
For the cookies:
For the filling:
- 1/2 cup Biscoff spread
- To brown the butter, in a medium skillet, melt the butter over medium heat, stirring occasionally. The butter will start to foam, and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Pour the brown butter into a bowl and let it cool to room temperature.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, mix the brown butter, brown sugar, and sugar together until combined. Add the Biscoff spread and mix until smooth. Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Form the dough into a large ball and wrap with plastic wrap. Chill in the refrigerator for at least 30 minutes (can chill for 48 hours).
- When ready to bake, take the dough out of the fridge and preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper.
- Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Cut open the dough balls or tear apart with your fingers, making sure you have two even halves. Press down on one side of the dough ball with your finger to make a little hole. Place about 1 teaspoon of Biscoff spread in the center. Don’t add any more than a teaspoon.
- Place the other half of the dough ball on top of the Biscoff spread and roll into a ball again. Make sure all of the Biscoff spread is covered with dough.
- In a small bowl, combine the sugar and cinnamon. Roll all of the filled dough balls in the cinnamon sugar mixture until well coated. Place on the prepared baking sheet, about 2 inches apart
- Bake for 8 to 11 minutes or until the cookies are slightly set around the edges and barely starting to crackle. The middles should still be soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire cooling rack and cool completely.
Have you tried this recipe?
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Photos by Molly from Yes to Yolks