Chocolate Hazelnut Snickerdoodles with Nutella-Biscoff Swirl Frosting

Did you know that Oregon is apparently the spider capital of all the land? Possibly even all the world…although I’m pretty sure China is winning right now because of the lady who had to have a spider removed from her ear.

We are not even going to discuss that, ok?

Anyway, I don’t think it’s official or anything; I have a feeling they (the spider overlords, or the people they command…it’s unclear) don’t want this information getting out, but take it from me, it is.

I can understand their reluctance for people to know about this. I , for one, would have reconsidered moving here if I had known I’d be in a constant state of edgy wariness, fending of a never weakening front line of eight legged troopers.

They’re everywhere. Even when I can’t see them, I can feel their beady eyes watching me, waiting. Waiting for the perfect moment to spring out at me from behind a curtain, or dive bomb me from above. Platoons of them lie in wait around the mailbox, and each morning, the sun glints sinisterly off of the sticky strings of webbing they’ve woven across the yard overnight.

Going outside and avoiding the creepy pulling of tiny spider silk strings across your face and body is like trying to get through one of those laser rooms in a fancy museum heist movie. I’ve had to take up gymnastics just to leave the house.

The spiders of Oregon are ballsy, and they’ve banded together to defeat me. I fear the only way to end the tyranny is to defeat their leader; to cut off the head of the entire regime. Never befor have my fears of spider retaliation seemed so valid.

I will fight on, though. Never give up! Never surrender! (Just ignore the gasp-squealing-scream and shuddering “get it off me” dance…it’s um…ahem…it’s all part of the plan.)

Obviously, this fight will be fueled with cookies. It’s going to a brutal and unrelenting war, so they gotta be good cookies. That’s where snickerdoodles chock full of chocolate chips, hazelnuts, Nutella, and Biscoff come into play. Seriously, the spiders have nothing to compare.

They are, by far, the best reward after the exhausting tax of squirming in the corner while you shout out orders to the Hubster and kiddo on how best to execute the latest spider raider. It’s a tough job, but someone’s gotta do it.

When I decided to make these cookies, it was really all based on an irresistible urge to have both Nutella and Biscoff in one dessert. Biscoff flavors have always sort of reminded me of snickerdoodles (one of my very favorite cookies), and to bring the Nutella into the cookie, I added the chocolate and hazelnut, but obviously, I needed actual Biscoff and Nutella in these to make them really awesome. So I made frosting. Of course.

Okay, so I wanted two distinct frostings here (even if you wouldn’t really be able to taste them separately once they were both on the cookie), so I made a Nutella frosting (seriously to die for!!) and a Biscoff frosting (better than the actual Biscoff itself!!). All I did for the frostings was basically use my favorite vanilla buttercream, divide it in half, and add about a half cup of each spread to one of the halves of frosting.

To make the swirled frosting that I was going for, I put each of the two frostings in it’s own bag.

Next, I twisted the ends of the bags together and secured them with a rubber band.

I also secured the opposite ends (loosely, so as to allow the frosting to get out).

Finally, I placed the banded-together bags of frosting inside of a third bag and squeezed the frosting into it. I ended up with a bag of perfectly half and half frosting.

Maybe there’s an easier way to do this, or a way that doesn’t require three separate bags, but this is what I found worked best for me.

Now all I had to do was swirl my swirled frosting onto the cookies. I love the way it turned out; the swirl is fun and the cookies sort of turned out half Nutella on one side and half Biscoff on the other.

Alrighty…now. You could also totally just pipe a swirl of one frosting and follow up with a piped swirl of the other frosting. Even easier, although not quite as cool looking. I guess the cool looking factor doesn’t really apply when you’re going to add another cookie on top…

…like so. It’s still showing a bit, though, and if you didn’t want these to be sandwiches, but just a single cookie with frosting on top, then the swirled look is really a lot of fun.

I preferred these plain, just two cookies filled with all that frosting goodness, but I ended up rolling some of the cookies in more mini chocolate chips, and those were most definitely the kiddo’s favorite. Plus, they look fun, too. :)

Mmmm! I know that all that swirly twirliness is sort of lost in a sandwich cookie, but I still just think it’s so fun.

If you’re a fan of Nutella and Biscoff, or even just of one or the other, then you’ll really love these cookies. The two flavors together are so much better than I anticipated, and it’s all echoed in the spicy flavors of the snickerdoodles, with their chocolate chips and hazelnuts.

I found that these get better the longer they sit, because the cookies soften up more from the frosting. After a couple of hours, if you can wait that long, the cookies are the perfect texture of slightly crisp on the outside and soft on the inside, with a little crunch from the chips and nuts. Then there’s the sweet creaminess of the frosting filling. This is one cookie that I couldn’t stop myself from munching on every time I was near one.

These only took about 30 minutes to prepare (most of that was rolling and coating in cinnamon-sugar), combined with the frosting, and after they’ve baked and cooled, frosting them was a snap. They’re still good even after three days in an airtight container, so you can even make them in advance. Enjoy!

Chocolate Hazelnut Snickerdoodles
with Nutella-Biscoff Frosting
Makes 2 dozen sandwiches (about 2.5″ across)

Ingredients

FOR THE COOKIES

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup shortening
1 1/2 cups sugar, plus 3 tablespoons for coating
2 eggs
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped hazelnuts
1 tablespoon cinnamon for coating

FOR THE NUTELLA FROSTING
1 stick unsalted butter, at room temperature
1/2 cup (about 5.5 ounces, or 160 grams) Nutella spread
1 1/2 cups (grams) confectioners’ sugar
1 to 2 tablespoons (15 to 30 ml) heavy whipping cream
1 teaspoon vanilla extract

FOR THE BISCOFF FROSTING
1 stick unsalted butter, at room temperature
1/2 cup (about 5.5 ounces, or 160 grams) Biscoff spread
1 1/2 cups (grams) confectioners’ sugar
1 to 2 tablespoons (15 to 30 ml) heavy whipping cream
1 teaspoon vanilla extract

To make the cookies:

Preheat oven to 400 degrees. Line baking sheet(s) with parchment or spray with cooking spray

In a large bowl, combine flour, cream of tartar, baking soda, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream together butter and shortening. Beat in 1 1/2 cups of the sugar until well combined. Scrape your bowl bowl and add the eggs, one at a time, mixing each until well combined. Add half of the flour mixture and mix until just combined then add the remaining flour mixture. Continue beating until everything is incorporated. Fold in the chocolate chips and hazelnuts.

Combine 3 tablespoons sugar with 1 tablespoon cinnamon for the coating.

With 1 tablespoon of dough at a time, roll into balls and throughly coat with cinnamon-sugar. Place the balls on prepared cookie sheets, leaving plenty of room between each one.

Bake for 9-11 minutes or until edges are just browning and centers are still puffy.

Transfer to a wire cooling rack.

To make the frostings: **If you don’t want to make two separate frostings, you can simply combine the two recipes and make them using the following directions.**

In a large bowl, or the bowl of a standing mixer, beat the butter and Nutella until light and fluffy, about 5 minutes. Add the sugar, beating until just combined. Stir in 1 tablespoon of cream and the vanilla, then beat on high speed for 4 minutes. If the frosting is too thick, add more cream, up to 1 tablespoon.

Repeat for the Biscoff frosting.

Assemble: Once the cookies are cooled, swirl the bottoms of half f the cookies with the two frostings. Place another cookie, bottom side down, on top of the frosted cookies. These are better if they rest for a couple of hours, which will soften the cookies slightly.

Recipes by Darla

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Comments

  1. Andrea says

    In the next month, I’m embarking on a cross country move from MA to Olympia, WA. I did not think that it would be a spidery area out there but you have convinced me otherwise. Now I am horrified. I’m hoping that your spider buddies just stop at the Oregon Washington state line and don’t make their way any where near my future home *shudders.* Hopefully my cat will be able to keep up with those horrendous creepy crawlers and destroy them as soon as they get in the house!

    These cookies look delicious, I can’t wait to make them after I track down the Biscoff spread!

  2. says

    I love snickerdoodles! I would have never thought of combining them with Biscoff and Nutella. Love the look of them with the chocolate chips but I bet I’d prefer them without them too. :) And the two toned frosting is awesome!

  3. says

    Hey,
    There is an easier way to make that swirled frosting. When you fill your pastry bag, put one flavor on each side. It will come out as a swirl when you twirl it on.

    I had never heard of biscoff spread. Are you kidding me? Must be the best cookie ever. I’m almost afraid to buy the spread. I may never stop eating it!

    Can’t wait to make your cookie!
    Jen

  4. says

    oh wait! i missed your last step! LOL. well, next time, just take your long spatula and go straight for the single bag. less clean up. it doesn’t have to go into the pastry bag perfectly to get the same effect. if you have trouble holding the bag you can rest it in a tall glass with the collar turned down over the edge.

  5. Rosa says

    Oh. Em. Gee! So good! Nutella and Biscoff together FTW! Wow…thank you, Darla, for another great recipe! Cannot wait to try and make this!

  6. says

    “Even though Biscoff doesn’t have cinnamon in it or anything…” But Darla, they do. It’s listed in the ingredients. That’s part of the goodness.

    Have you encountered a Hobo spider yet? Those little creeps are aggressive. One attacked my vacuum when I tried to suck it up.

    • says

      Oops. I should have been specific, I meant the spread. :) Although, I believe it has the cookies in it… So I guess, in the end, it does have cinnamon! :)

  7. says

    Seriously, there was a woman who had a spider removed from her ear?!! *shudders* That’s so wrong on so many levels. I feel sick now to be immediately cured by these nutella biscoff snickerdoodles! From gag to drool in half a second flat. Now that has to be some sort of Olympic record, right?!

    We don’t get biscoff spread here in the UK so all I can do right now is drool away and imagine just how wonderful these taste. Someone told me biscoff spread is kinda like PB but tastes of cookies. I need some. stat!

  8. Casey B. says

    Dear Ms. Darla,

    Can I just say how AMAZING you are? The funny thing is that 1, not only are snickerdoodles my favorite cookie but 2, I have jars of both Biscoff Spread AND Nutella in my drawer right now for my impending move abroad.

    Thank you so much for this recipe! It looks divine!!! :)

  9. Leticia says

    Oh my! I´m like Ron Weasley, I´m afraid of spiders! Well, let’s talk about happier things…. your cookies! For the love of Dumbledore, these look delicious! In fact, here in my country Biscoff spread don´t exist! So, I have to replace it with something else, cause I have to make this cookies!

  10. says

    Darla, in Costa Rica we have spiders almost as big as the palm of my hand. Black and full of hair, disgusting!
    I love Nutella and Biscoff together, your cookies look delicious.

  11. says

    My kids love spiders. They hunt them everywhere and feed them. They are pretty much amazed of it especially when it crawls up t their sleeves.OMG and they made me jump.

    I love the combination of your recipe. So tasteful!

  12. Sugargirl says

    Hi! I am a native Oregonian and let me give you a little spider reassurance, first off, it’s a fall thing, and second it is easily preventable. All you need to do is a quick perimeter spray before the rains start you can get the Ortho spray at Costco (it’s safe for pets once it dries.). Just spray around the foundation, windows and doors and your spider problems will go away. Luckily unless you are seeing black widows the spiders likely aren’t dangerous.
    If you are struggling at all with the transition to our odd little state feel free to contact me, I have lived here my whole life and can usually explain the weird things that happen here, and have struggled living somewhere else and know how hard it can be.

  13. says

    How incredibly tasty!! There’s nothing like a good snickerdoodle, and chocolate and hazelnut make everything better. I can’t wait to try these when I have an oven again…in seven months…oy. But hey, it’s something to look forward to!

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