Cookie Butter Stuffed Snickerdoodles
These Cookie Butter Stuffed Snickerdoodles are soft, chewy cookies rolled in cinnamon sugar with a gooey cookie butter center, perfect for fall baking or holiday trays.
Cookie Butter Stuffed Snickerdoodles
If you’re a fan of classic snickerdoodles, get ready to take things to the next level with these Cookie Butter Stuffed Snickerdoodles. Soft, chewy cookies are rolled in cinnamon sugar and baked with a gooey cookie butter center that melts in every bite. They’re warm, cozy, and absolutely irresistible—perfect for fall baking, holiday trays, or any time you need a sweet pick-me-up.
Why You’ll Love These Cookie Butter Snickerdoodles
- Gooey center: Each cookie hides a spoonful of creamy cookie butter.
- Classic meets indulgent: The cinnamon sugar coating brings nostalgic snickerdoodle flavor with a fun twist.
- Perfect for sharing: These bakery-style cookies are big, bold, and impressive for parties or gifting.
Ingredients
For the Cookie Dough
- Cookie Butter – This is the star of the recipe, giving a spiced, caramelized flavor that melts beautifully inside the cookie. You can substitute with Nutella or peanut butter for a different spin.
- Butter – Provides richness and structure. Unsalted butter is best, but salted butter works if you reduce the added salt slightly.
- Granulated Sugar – Adds sweetness and gives the cookies that chewy texture. Coconut sugar can be used for a more natural sweetener.
- Brown Sugar – Adds moisture and depth of flavor thanks to its molasses content. Dark or light brown sugar both work here.
- Egg – Binds the dough and adds richness. If needed, use a flax egg (1 tablespoon ground flax + 3 tablespoons water) for an egg-free option.
- Vanilla Extract – Boosts flavor and enhances the spices. Almond extract can be used for a subtle nutty twist.
- All-Purpose Flour – Forms the base of the dough and keeps the cookies tender. Whole wheat pastry flour can be swapped in for a heartier version.
- Salt – Balances sweetness and enhances flavor.
- Baking Soda – Helps the cookies rise slightly while keeping them chewy.
- Granulated Sugar – Creates that signature sweet crunch on the outside.
- Cinnamon – Brings the warm spice that makes a snickerdoodle so classic. Pumpkin pie spice can be swapped in for a seasonal variation.
How to Make Cookie Butter Stuffed Snickerdoodles
- Make the dough
- Cream butter and sugars until fluffy. Add egg and vanilla.
- Mix in flour, salt, and baking soda until just combined.
- Fill with cookie butter
- Scoop dough into 8 balls. Flatten each, add 1–2 tablespoons of cookie butter, and wrap dough around the filling. Seal completely.
- Roll and bake
- Coat each cookie in cinnamon sugar.
- Bake at 350°F for 10–12 minutes, until set around the edges.
- Cool and enjoy
- Let cookies rest for 5 minutes before transferring to a wire rack. Enjoy warm for the ultimate gooey center.
Tips for Success
- Seal the dough completely to prevent the filling from leaking out while baking.
- Chill the cookie butter slightly before stuffing to make it easier to work with.
- Don’t overbake—pull them from the oven when the edges are set but the centers look soft.
Serving Ideas
- Pair with a glass of milk or hot cocoa for the ultimate comfort treat.
- Bake a double batch and gift them during the holidays.
- Warm leftovers in the microwave for a fresh-from-the-oven gooey center.
Final Thoughts
These Cookie Butter Stuffed Snickerdoodles are a decadent twist on the classic cookie we all love. With their gooey centers and cinnamon sugar coating, they’re guaranteed to be a crowd favorite.
If you bake these, be sure to leave a comment and rating below—and follow along on Instagram @thefarmstyle for more cozy, seasonal recipes!
Cookie Butter Stuffed Snickerdoodles
These Cookie Butter Stuffed Snickerdoodles are soft, chewy cookies rolled in cinnamon sugar with a gooey cookie butter center, perfect for fall baking or holiday trays.
Ingredients
Instructions
- Preheat oven to 350F.
- In a large bowl beat butter, granulated sugar, and brown sugar until fluffy.
- Add egg and vanilla, mix until well combined.
- Add in flour, salt, and baking soda. With mixer on low speed, beating just until combined.
- In another medium bowl, whisk together the coating cinnamon and sugar.
- Using a large cookie scoop out 8 equally sized cookie dough balls, flatten out each ball of dough and place 1-2 tablespoon of cookie butter to the center. Gently wrap the dough around the filling ensuring there are no holes in the dough. Place seam side up onto the baking sheet.
- Toss dough balls in cinnamon sugar until well coated. Place on prepared pans.
- Bake 10-12 minutes.
- Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
