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Speculoos Cookie Butter-Stuffed Snickerdoodles

by Pierce Abernathy

Inspired by


for 12 servings

Cookie Butter

  • 4 tablespoons
    salted butter
  • 2 tablespoons
    evaporated milk
  • ¼ cup
    sweetened condensed milk (75 g)
  • 8 oz
    speculoos cookie (225 g)

Cookie Dough

  • 8 tablespoons
    unsalted butter, softened
  • ½ cup
    granulated sugar (100 g)
  • 2 tablespoons
    brown sugar
  • 1 teaspoon
    vanilla extract
  • 1 large egg
  • 1 ½ cups
    all purpose flour (190 g)
  • 1 teaspoon
    ground cinnamon
  • 1 teaspoon
    cream of tartar
  • ½ teaspoon
    baking soda
  • ⅛ teaspoon
    kosher salt

Cinnamon Sugar

  • 2 tablespoons
    granulated sugar
  • 1 ½ teaspoons
    ground cinnamon
    Calories 313
    Fat 20g
    Carbs 31g
    Fiber 0g
    Sugar 16g
    Protein 2g

Estimated values based on one serving size.



  1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  2. Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.
  3. Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.
  4. Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
  5. Add the egg and whisk to incorporate.
  6. Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.
  7. Cover the bowl with plastic wrap and chill the dough for 30 minutes.
  8. Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.
  9. Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.
  10. Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.
  11. Roll the cookie dough balls in the cinnamon sugar to coat.
  12. Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart – there should be 6 per baking sheet.
  13. Bake for 12 minutes, until the edges are light golden brown.
  14. Let cool, then serve.
  15. Enjoy!




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