Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe

Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe

How To Make Speculoos Cookie Butter-Stuffed Snickerdoodles

Nutty cookie butter is stuffed in a spiced cookie dough, and topped off with sweet cinnamon sugar, to yield these indulgent stuffed snickerdoodles!

Preparation: 10 minutes
Cooking: 15 minutes
Freeze and Chill Time: 1 hour
Total: 1 hour 25 minutes



For Cookie Butter:

  • 4tbspbutter,salted
  • 2tbspevaporated milk
  • ¼cupsweetened condensed milk
  • 8ozspeculoos cookie

For Cookie Dough:

  • 8tbspunsalted butter,softened
  • ½cupgranulated sugar
  • 2tbspbrown sugar
  • 1tspvanilla extract
  • 1large egg
  • cupsall purpose flour
  • 1tspground cinnamon
  • 1tspcream of tartar
  • ½tspbaking soda
  • ½tspkosher salt

For Cinnamon Sugar:

  • 2tbspgranulated sugar
  • tspground cinnamon


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Cookie Butter:

  1. 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.

  2. Using a small ice cream scoop or your hands, scoop 12 ½-inch balls of the cookie butter onto the prepared baking sheet.

  3. Freeze for 30 minutes.

Cookie Dough:

  1. In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add the egg and whisk to incorporate.

  2. Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.

  3. Cover the bowl with plastic wrap and chill the dough for 30 minutes.

Cinnamon Sugar:

  1. In a small bowl, mix together the sugar and cinnamon. Set aside.

  2. Roll the cookie dough into 24 ½-inch balls. 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.

  3. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.

  4. Roll the cookie dough balls in the cinnamon sugar to coat. Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches apart – there should be 6 per baking sheet.

  5. Bake for 12 minutes, until the edges are light golden brown.

  6. Let cool, then serve. Enjoy!


  • Calories: 317.62kcal
  • Fat: 17.00g
  • Saturated Fat: 9.76g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 5.10g
  • Polyunsaturated Fat: 0.96g
  • Carbohydrates: 40.67g
  • Fiber: 0.71g
  • Sugar: 15.71g
  • Protein: 3.96g
  • Cholesterol: 52.93mg
  • Sodium: 174.76mg
  • Calcium: 46.71mg
  • Potassium: 131.97mg
  • Iron: 1.40mg
  • Vitamin A: 114.08µg
  • Vitamin C: 0.43mg
Want to share your experience making these delectable Speculoos Cookie Butter-Stuffed Snickerdoodles or discuss variations on the recipe? Join the conversation in the Baking and Desserts forum section!

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