Speculoos Cookie Butter Stuffed Snickerdoodles Recipe By Tasty

Steps:

• To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
• To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
• In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
• Add the flour mixture and combine until well mixed and dough forms.
• Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
• Cut the dough into desired cookie shape.
• Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
• To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
• Blend until peanut butter texture forms.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• 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.
• 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.
• Make the cookie dough: 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.
• Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.
• Cover the bowl with plastic wrap and chill the dough for 30 minutes.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.
• Roll the cookie dough into 24 ½-inch (1 ¼ cm) 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. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.
• 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 (7 ½ cm) apart - there should be 6 per baking sheet.
• Bake for 12 minutes, until the edges are light golden brown.
• Let cool, then serve.
• Enjoy!