Snickerdoodle Biscoff Cookie Cups

They say that when it rains, it pours. From my experience, it's definitely true. For example, it seems that when I have one idea, the idea then multiplies into many more ideas. Like when I made the Poppy Chow and then all of a sudden decided to start Muddy Budd-ifying everything under the sun. Which, by the way, I'm not through with that line of thought just yet. I promise there is more to come with that one.


At present, there were the Orange Cheesecake Cookie Cups. After making them, I got an idea to make all sorts of different cookie cups with various fillings. Hence, I have a new line of thought that I fully intend to follow until I've exhausted all my ideas.


The first one up is these Snickerdoodle Cookie Cups that I filled with Biscoff Cream Cheese Frosting then drizzled with melted white chocolate. The combo of cinnamon, Biscoff, and white chocolate has seriously become one of my fave flavor combos and I love putting them together in new treats. These cookie cups were awesome! I loved every bite and the mini size is perfect for when you want just a little something sweet but don't want to overindulge. I made a lot of other different cookie cups too and can't wait to share them with you this week.


Snickerdoodle Biscoff Cookie Cups (created by Lisa of Sweet as Sugar Cookies)

Snickerdoodle Cups (adapted from Allrecipes)

1 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

2 Tbsp. sugar
2 tsp. cinnamon

Biscoff Cream Cheese Frosting (Sweet as Sugar Cookies)

4 oz. cream cheese, softened
4 Tbsp. creamy Biscoff spread
1/2 c. powdered sugar

melted white chocolate (for drizzling)

For the cookie cups: Cream the butter with the sugar. Add the eggs and vanilla and beat well. Blend in the flour, cream of tartar, baking soda, and salt. Form the dough into 1 Tbsp. balls and roll in the cinnamon-sugar. Place balls of dough in greased mini muffin tins and bake at 350F for about 13-15 min. until a toothpick comes out clean. While still warm, make a little dent in the center of each cup with a small spoon or your finger (you may have to scoop out a little of each cookie - eat the scraps and enjoy). Chill the tins in the fridge for at least 30 min. before removing the cookies.

For the frosting: Beat the cream cheese with the Biscoff spread until combined. Beat in the powdered sugar until fluffy.

Pipe the frosting into the cookie cups. Drizzle with the melted white chocolate. Keep in the fridge until ready to serve.

Makes approximately 44 cookie cups

Biscoff Cinnamon Toast Crunch Treats

Remember when I made those Biscoff White Chocolate Cinnamon Toast Crunch Cups? Well, it made me realize just how well Biscoff and Cinnamon Toast Crunch go together. The sweet spiciness from both complements each other very nicely. So, that got me thinking. It's time to combine them once again. This time, taking a twist on the old Rice Krispie Treat to make Biscoff Cinnamon Toast Crunch Treats.


One thing to note is that the Biscoff is on the thick side, so when you add it to the marshmallow mixture, it won't melt right away. But, put a little muscle into it and keep stirring and soon enough it'll incorporate itself in.


The other thing I found was that the taste wasn't as strong as I would have liked, initially. So, to fix that, I decided to sprinkle the treats with some spiced sugar. I used a little cinnamon, nutmeg, and cloves to go with the flavor of the Biscoff. This perked things up right away.

Finally, the white chocolate on top is an absolute must. Yes, it does make the treats look prettier, but that's not the main reason for adding it. The white chocolate adds another dimension of flavor to these bars, one that helps to tie everything together. Believe me, the bars are nowhere near as good without it.


I took these to my church again and shared them with the girls I teach. Once again, it was a success! There was nothing but compliments and requests for more. Enjoy!

Biscoff Cinnamon Toast Crunch Treats (created by Lisa of Sweet as Sugar Cookies)

3 Tbsp. butter or margarine
4 c. mini marshmallows
1/2 c. Biscoff spread
5 1/2 c. cinnamon toast crunch cereal

For sprinkling:
1 Tbsp. sugar
1/2 tsp. cinnamon
pinch nutmeg
pinch cloves

melted white chocolate (for drizzling)

Grease a 9x13 pan. Melt the butter or margarine over medium heat. Add the marshmallows and keep stirring until they're all melted. Add the Biscoff spread (it will seem tough at first, but keep stirring and it'll all soften up). Once everything is combined, remove from the heat and quickly stir in the cereal. Spread the cereal mixture evenly in the greased pan (it works great if you butter your hands). Sprinkle with the spiced sugar. Let cool for 1-2 hours. Drizzle with the melted white chocolate. It tastes even better the day after you make it.

This post is linked to:
Meatless Mondays
A Little Birdie Told Me
Crazy Sweet Tuesday