Biscoff-Stuffed Snickerdoodles

 Ingredients

1 jar Biscoff cookie buter

3 cups flour

1 cup cake flour

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 sticks (1 cup) butter, softened to room temp

1/2 pack (4 oz) cream cheese, softened to room temp

 1 cup + 2 Tbsp brown sugar

1/2 cup sugar

2 large eggs

2 tsp vanilla

Cinnamon sugar, for coating

Directions

Place a silpat or parchment paper on a small cookie sheet or plate. Using a small cookie scoop or 2 spoons, scoop the Biscoff onto the sheet. Place in the freezer for at least 1 hour. Preheat the oven to 350°F. In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon. In a separate bowl, beat the butter, cream cheese and sugars until lightened, about 2 minutes on a hand mixer at medium speed. Add in the eggs and vanilla, stir until combined. Gradually pour in the flour mixture and mix until smooth. Scoop with a large cookie scoop or 1/4 cup measure. Split the dough in half and flatten both pieces. Add the frozen Biscoff to the center of one and pinch the other piece of dough on top. Gently roll the edges to smooth them out. This will result in a fat disc shape. Carefully roll in cinnamon sugar and place on a parchment or silpat-lined baking sheet. Let set in the fridge for 10-20 minutes and bake for about 10 minutes. Removed from the oven and cool on a rack but devour while the Biscoff is still melted.