Introduction in Alex Guarnaschelli’s Style:
There’s something magical about biting into a warm cookie and discovering a melt-in-your-mouth surprise inside. These Cookie Butter-Stuffed Cookies take everything you love about a classic soft and chewy cookie and crank it up to a whole new level.
Picture this: a golden, slightly crisp-edged cookie, but as soon as you break it open, you’re greeted with a rich, gooey center of spiced, creamy cookie butter. It’s like a hug in cookie form, with the perfect balance of buttery sweetness, warm cinnamon, and caramelized brown sugar goodness.
These cookies are the ultimate indulgence, whether you’re baking for a special occasion, a cozy weekend treat, or just because you deserve a little something sweet. And trust me, once you taste that irresistible molten center, you’ll never go back to regular cookies again!
Recipe Resume in Todd Wilbur’s Style:
What happens when you take a perfectly soft, chewy cookie and stuff it with gooey, rich cookie butter? You get an absolutely addictive treat that’s crispy on the outside, soft in the middle, and oozing with warm spiced cookie butter goodness.
The key to these cookies is chilling the cookie butter before stuffing them—this ensures a thick, creamy filling that stays perfectly molten once baked. These cookies bake up beautifully golden brown, with a caramelized brown sugar chewiness and just the right hint of vanilla and cinnamon. They’re next-level delicious, and honestly? You might want to double the batch because they disappear fast.
Exciting Story:
Ever since I discovered cookie butter, I’ve been looking for every possible excuse to put it in everything. Spread on toast? Yes. Drizzled over pancakes? Absolutely. But stuffed inside a warm, homemade cookie? Game. Changer.
The first time I made these, my husband took one bite, and his eyes widened in pure delight. My kids? They were licking the melted cookie butter off their fingers, begging for seconds before they had even finished the first one. Now, these cookies have become a family tradition—whether it’s a chilly weekend or just a random Tuesday, there’s always a reason to whip up a batch.
Trust me, once you sink your teeth into these, you’ll understand why my family is obsessed. There’s just something about that warm, gooey, spiced center that makes these cookies absolutely unforgettable.
Why These Cookie Butter-Stuffed Cookies Are a Must-Try
🍪 Crispy on the Outside, Gooey in the Middle!
✔ Thick, chewy brown sugar cookie dough
✔ Stuffed with creamy, spiced cookie butter
✔ Warm cinnamon and caramel notes
✔ Perfectly soft and slightly crisp on the edges
✔ Easy to make & absolutely irresistible!
Cuisine: American
Tips for the Best Cookie Butter-Stuffed Cookies
✔ Freeze the cookie butter first – This prevents it from melting into the dough.
✔ Don’t overbake – They should look slightly underdone in the center for the perfect gooey texture.
✔ Chill the dough – This helps keep the cookies thick and chewy.
✔ Use high-quality cookie butter – Brands like Biscoff or Trader Joe’s Speculoos work best!
✔ Add chocolate chips – For an even more indulgent twist!
Substitutions and Variations
🔹 Make it dairy-free – Use vegan butter and dairy-free cookie butter.
🔹 Try Nutella instead of cookie butter – A chocolate-hazelnut surprise!
🔹 Use pumpkin spice – Add an autumn twist to these cookies.
🔹 Make them smaller – Use 1 tablespoon of dough for bite-sized treats!
Make a Healthier Version
✅ Use coconut sugar instead of brown sugar – Lowers refined sugar.
✅ Swap half the flour for oat flour – Adds fiber and a nutty taste.
✅ Use almond butter instead of cookie butter – A protein-packed alternative!
Closing in Todd Wilbur’s Style:
And just like that, you have the ultimate stuffed cookie experience! These Cookie Butter-Stuffed Cookies are everything you could want—chewy, warm, buttery, and bursting with creamy spiced filling. They’re simple to make, ridiculously addictive, and perfect for every occasion.
Got a cookie craving? Give these a try, and don’t forget to check out our other stuffed cookie recipes for more gooey, delicious treats!
Relevant Categories:
- Cookies & Bars
- Stuffed Desserts
- Biscoff Cookie Butter Recipes
- Easy Baking Recipes
Tags:
- Homemade Cookies
- Stuffed Cookie Recipes
- Cookie Butter Desserts
- Easy Comfort Baking
🍪 Get ready for the most irresistible cookie experience ever! 😍🔥
Print
Cookie Butter-Stuffed Cookies
Description
These cookies bake up beautifully golden brown, with a caramelized brown sugar chewiness and just the right hint of vanilla and cinnamon.
Ingredients
For the Cookie Dough:
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional but recommended!)
For the Filling:
- ½ cup cookie butter (chilled for 30 minutes for easy scooping)
Instructions
Step 1: Chill the Cookie Butter
- Using a small spoon, scoop 1-teaspoon-sized portions of cookie butter onto a parchment-lined plate.
- Place in the freezer for at least 30 minutes—this makes them easier to handle and stuff inside the dough.
Step 2: Make the Cookie Dough
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Cover the dough and refrigerate for 30 minutes—this helps with shaping and stuffing!
Step 3: Stuff & Shape the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2 tablespoons of cookie dough, flatten it slightly, and place a frozen cookie butter ball in the center.
- Wrap the dough around the filling, rolling it into a ball. Make sure the cookie butter is fully enclosed!
- Place the cookies on the baking sheet 2 inches apart.
Step 4: Bake & Enjoy!
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Serve warm for maximum gooeyness!
