This past weekend I was going to visit my Mother and Sister to teach them how to make Pizzelles but I had an idea that I wanted to try out on my Sister. A couple of years ago I had made a recipe I’d found on Pillsbury.com, Peanut Butter Brownie Cookies (which were unbelievably delicious) but my Sister doesn’t like peanut butter (hard to believe, I know), so I adapted the recipe to make this easy peasy recipe. The peanut butter is replaced with Biscoff spread.
If you haven’t heard about Biscoff spread yet, there have been many recipes incorporating this delicious spread on many, many food blogs. The spread is made from Biscoff cookies which are a cinnamon flavored crisp cooked and are delicious in their own right. If you can’t find the spread in your local grocery store, you can find them on the internet. I found the spread at my local ShopRite grocery store.
Hot out of the oven, these are just soft, chocolaty, rich and sweet. Just look at what heaven must be like.
And now, the finished product with frosting.
Yield: 24 Cookies Cook Time: 10 – 14 minutes
- 1 (20 oz.) box Ghirardelli Brownie Mix or your favorite brownie mix
- 1/4 cup butter, melted
- 4 oz. cream cheese (from 8-oz. pkg.), softened
- 1 egg
- 1 cup powdered sugar
- 1 cup Biscoff Spread
- 1/2 (16-oz.) can chocolate fudge ready-to-spread frosting; choose your favorite
- Heat oven to 350° degrees. In a medium bowl, beat brownie mix, melted butter, cream cheese and egg about 50 strokes with spoon until well blended (dough will be sticky).
- Drop dough by tablespoonfuls (or divide into 24 cookies) 2 inches apart onto cookie sheets lined with parchment paper (or leave ungreased) to make 24 cookies; smooth edge of each to form round cookie.
- In small bowl, mix powdered sugar and Biscoff Spread with spoon until mixture forms a ball. Flatten cookies slightly. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
- Bake at 350° degrees for 10 – 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
- Remove from cookie sheets. Spread thin layer of frosting over Biscoff filling portion of each cooled cookie.
Recipe adapted from www.pillsbury.com.
I’ve never had Snickerdoodles before and neither had my head taste tester. Back in December I had set aside a recipe I had read on Maria & Josh’s blog ‘two peas & their pod‘. The base snickerdoodle recipe was from Martha Stewart. This past weekend I decided to give the Snickerdoodles a try. It was a busy weekend and I was running out of time but late Sunday night I got started.
These snickerdoodles are great on their own but the filling puts them over the top. I got rave reviews by everyone who tasted them. I hope you like them as much as my taste testers do.
Yield: 24 sandwich cookies Cook Time: 8 – 10 minutes
2 3/4 c all purpose flour
2 t baking powder
1/2 t salt
1 1/2 c sugar
1 c butter, room temperature
2 large eggs
2 T sugar
2 t cinnamon
Biscoff Cinnamon Filling:
3 T unsalted butter, room temperature
1/2 c Biscoff spread
1 c powdered sugar, sifted
1/2 t cinnamon
3 T milk
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Sift together flour, baking powder and salt (I mixed them together but didn’t sift) and set aside. Add butter and 1 1/2 cups sugar in the bowl of an electric mixer with the paddle attachment. Mix about 3 minutes on medium speed until pale and fluffy. Add in eggs, one at a time and incorporate completely for each. Reduce speed to low and and gradually add in flour mixture.
- Combine cinnamon and remaining 2 tablespoons of sugar in a small bowl. Shape dough into balls. I formed the balls into about 3/4 inch size. Roll balls in cinnamon sugar mixture. Place cookie dough balls on prepared baking sheet and bake for 8 – 10 minutes until edges are golden. Let the cookies cool on the baking sheet for 3 minutes and then transfer to a wire cooling rack to let cookies cool completely before filling.
- To make the filling, combine the butter, Biscoff Spread, confectioners’ sugar, and cinnamon in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.
- To assemble the cookies, use a knife to spread about a tablespoon of the Biscoff filling on the inside of one cookie. Sandwich with another similarly shaped and sized cookie.
Snickerdoodle recipe from Martha Stewart
Snickerdoodle Biscoff Sandwich Cookie recipe from two peas & their pod