Welcome to day two of the 12 Days of Christmas Cookies here on WLOW! This recipe really came about out of happenstance and the need to go above the ordinary. My little cookie brain child was born and now we all have Loaded Biscoff Snickerdoodles to make us happy!
So here’s what happened. You know those prepared cookie dough tubs kids sell during the fall/winter – just like the wrapping paper catalogs we all whored out as kids? Well a couple neighborhood kids cam by last year, peddling their wares and I got sucked in. I bought one tub of snickerdoodle cookie dough. They weren’t sure when the cookies were coming in, but they would gladly take my money. Ooooookay. I’m going with it since they have a catalog and legit order form.
A few weeks later the cookie dough arrived. And then it sat in my fridge for a few weeks. Snickerdoodle dough is about the only cookie dough I’m not inclined to eat raw, with a spoon, from the tub. I had just received a Biscoff prize pack and was anxious to try the spread. The crunchy Biscoff spread is heaven by the way. I had made these cookies last year and loved the add-ins idea. So I grabbed my spread, some pretzels, white chocolate chips, and a big tub of dough and got baking! You can use any snickerdoodle recipe you like for the base for the base of these cookies. I’m a Betty Crocker recipe girl myself when it comes to these cookies.
Two Years Ago: French Toast Casserole
- 1 recipe snickerdoodle cookie dough
- 1/3 cup creamy Biscoff spread
- 1/4 cup crunchy Biscoff spread
- 1 1/2 cups pretzels, broken into small pieces
- 1 1/2 cups white chocolate chips
- Preheat oven to 400 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
- Mix Biscoff spreads into dough until almost combined. Stir in pretzels and chocolate chips.
- Portion cookie dough by tablespoonfuls onto prepared baking sheet. Bake for 8 to 10 minutes until cookies are set. Remove from oven and let cool for 2 minutes. Transfer to wire rack to cool completely.