What makes a Snickerdoodle Cookie? Soft fat and pillowy with crispy edges and a dusting of Cinnamon Sugar. And if that wasn’t enough, it has White Chocolate Chips and stuffed with Biscoff Butter. And if you have it warm, the Biscoff filling will be a gooey mess which is heavenly. I wish I could say that I dreamed of this combination all by myself, but this is actually a copycat of Butterboy’s Biscoff and White Chocolate Snickerdoodle Cookies. Butterboy is a famous cookie shop in Sydney who has a cult following. They have such amazing cookie flavours and of the six I’ve tried this is one of my favourite.
What you need to make Snickerdoodle Cookies…
- From the Pantry/Fridge- Plain Flour,Baking Soda,Caster and Brown Sugar, Vanilla(I use Vanilla Paste), Eggs and Cornflour.
- For the filling, you need Biscoff Butter or Biscoff Spread which is available in the jam/conserve aisle of your supermarket.
- Add Ins- Butterboy’s version has White Chcolate Chips, but sometimes I add roughly chopped Macadamia’s if I have that on hand.
Easy does it…
- Make the Biscoff Butter filling by scooping heaped teaspoons of Biscoff and placing them into a baking paper lined tray. You need one ball to fill each cookie so you need to make 9. Place the balls in the fridge or freezer to firm up.
- Heat butter in a small saucepan on medium heat until the butter melts and turn into a golden brown colour. The butter will froth and bubble with a nutty aroma. This will take about 6-8 minutes in total. Stir the butter once in a while to prevent burning. Remove from heat,then stir in the brown sugar, caster sugar and vanilla. Set aside to cool.Add egg and egg yolk to the cooled brown butter, then whisk to combine.
- Sift flour, cornflour and baking soda into a mixing bowl. Stir until fully combined. Add butter mixture to the flour mix. Then add the Choc chips. Use a spatula to mix until it clumps together to form a very soft dough. Divide the dough into 9 pieces and flatten slightly. Place a ball of Biscoff in the middle of the cookie dough disc and wrap the dough around so the Biscoff is fully enclosed. Repeat for the remaining portions, so you end up with 9 balls of stuffed cookies. Place cookies in a baking paper lined baking tray, about 3cm apart to allow for spreading. Flatten the tops slightly. Place in the fridge to chill for at least an hour. Do not skip this step, as this allow for the flour in the dough to absorb the moisture and helps the cookies keep it’s shape.
- When ready to bake, preheat oven to 180°C. Roll the cookies in cinnamon sugar. Bake the cookies for 10 minutes, reduce oven to 160 and turn the pan around for even baking. Bake for another 5 minutes or until golden. Do not over bake so the filling remains molten.
Butterboy’s Copycat Biscoff and White Chocolate Snickerdoodle Cookies
Course: DessertCuisine: GlobalDifficulty: Easy
Servings
9
servingsPrep time
15
minutesCooking time
15
minutesBiscoff filled Soft and Pillowy Snickerdoodle Cookies with White Chocolate
Ingredients
200g Butter
1 cup Brown Sugar
1/4 cup Caster Sugar
2 teaspoon Vanilla Paste or Vanilla Extract
1 Egg and 1 Egg Yolk
2 1/2 cups Plain Flour
1 teaspoon Baking Soda
2 teaspoon Cornflour
120g White Chocolate Chips, or roughly chopped White Chocolate
- Filling
Biscoff Spread
- For Rolling
1 teaspoon Cinnamon Powder
3 teaspoon Caster Sugar,extra
Directions
- Make the Biscoff Spread Filling per the directions below. You need about 9 balls, one for each cookie.
- Heat butter in a small saucepan on medium heat and cook until butter is melted and turns into a golden brown colour. This will take about 5 to 8 minutes. It will start to bubble and froth then turn into a golden colour with a nutty aroma. Remove from heat, the stir in the brown sugar, caster sugar and vanilla. Set aside to cool down. Add egg and egg yolk to the cooled melted butter and whisk to combine.
- Sift flour, corn flour and baking soda into a mixing bowl. Stir until well combined.
- Add butter mixture to the flour mixture , stir in the white chocolate chips and use a spatula to mix together until it clumps together and forms into a very soft dough. Do not overmix.
- Divide the dough into nine pieces, and form each piece into a flat disc about 7cm diameter. Place a ball of Biscoff spread in the middle and wrap the dough around the ball so it’s fully enclosed. Repeat for remaining portions. Flatten slightly and place in a baking paper line baking pan, about 3cm apart to allow for spreading. You should end up with nine stuffed cookies altogether. Place baking tray in the fridge to chill for about an hour.
- When ready to bake, preheat oven to 180°C. Remove the cookies from the fridge then roll each in cinnamon sugar. Place back into the baking tray. Bake for about 10 minutes, then turn the baking pan halfway, reduce the oven temp to 160°C and bake for another 5 minutes or until golden.
- Remove from the oven and let it cool down in the tray for about ten minutes, then transfer to a cooling rack to cool completely. The cookies will be very fragile when straight from the oven and the Biscoff filling will be hot.
- Cinnamon Sugar
- Combine extra Caster Sugar and Cinnamon Powder. Set aside until ready to use.
- Biscoff Spread Filling
- Scoop heaped teaspoons of Biscoff Spread and place into a baking paper lined tray. An easy way to do this is to use two teaspoons, one to scoop and the other one to push into the tray. Place Biscoff balls in the fridge to firm up.
Notes
- Reheat cookies in the microwave for about 30 seconds per cookie depending on your microwave. Maybe stored in a covered container for a week, room temperature.
