Cookie butter is in constant rotation in my home right now. It's delicious and the perfect addition to any type of dessert. If you're thinking of trying it, make this cookie recipe.
Soft & chewy cookie butter stuffed cookies
This recipe has a very simple cookie dough base and there isn't much to it. The cookie butter is really the star of the show in this recipe and that's how you want it to be. These cookie butter stuffed cookies is exactly what you want from a chewy cookie. Every bite is perfectly sweet. There is so much dough in this recipe I only made 4 cookies and saved the rest of the dough for later.
Can you try different nut butters?
Yes! You can swap the cookie butter out with different nut butters. When you first try this recipe I would suggest trying it with cookie butter first to see if you like it. It'll give you a reason to try something new. Swapping out the nut butter with something different might change the consistency of the dough. I would research the oil base in each of these nut butter before baking with them.
- Almond butter
- Peanut butter
- Sunflower butter
- Granola butter
Do you need to chill this dough?
NO! I'm very against chilling my dough. Every time I chill cookie dough, the cookie doesn't turn out how I want it to. Some, and I mean some recipes do require chilling. But this recipe doesn't.
The key to stuffing these cookies to make sure the hole is deep enough for the scoop of cookie butter and you need to be able to fold the dough over the cookie butter. If there is some cookie butter coming out it won't cook properly. I've made a few mistakes this was but you'll get the hang of it after a while. You're going to love these cookies and how delicious they are.
Check out my cookie recipes here for more recipe inspiration and leave me a comment if you try this cookie.
Cookie Butter Stuffed Cookies
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 cup Unsalted softened butter (2 sticks)
- 1 cup Light brown sugar (I prefer light brown sugar)
- ½ cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- Pinch of salt
Instructions
- Cover your baking sheet in parchment paper and set aside.
- Preheat your oven to 350
- In a bowl, whisk the flour and baking soda. Set aside.
- In your mixer, add the sugars and softened butter. Mix together. Add the egg and vanilla extract until everything is fully blended. Sometimes the ingredients get stuck on the bottom of my mixer so use your spoon to make sure all of the mixture is getting blended properly.
- Slowly add the flour mixture 1 cup at a time until everything is blended. Scrape down the mixing bowl with your baking spoon. Use your cookie scoop and scoop out the dough. I use a 2 tablespoon cookie dough scoop and rolled it into a ball. Create a dip in the cookie dough and scoop 1 tablespoon of cookie butter into the dough and cover it with the dough.
- Cook at 350 degrees for 12 minutes. If you need more time add an additional 3 minutes on the timer. Everyones stove is different so keep an eye on the cookies.
- Let the cookies cool on your cookie sheet for 5 minutes then transfer the cookies to a cooling rack. Crush up some biscoff cookies and sprinkle them on top.
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