Stuffed Cookie Butter Cookies are pure bliss — soft, chewy, and hiding a gooey Biscoff surprise in the middle. Basically, your favorite spread turned into the best cookie ever.
Making cookie butter cookies is one of those baking moments that puts you in a good mood. From the first scoop of creamy, spiced cookie butter to the smells that fill the kitchen, everything about it feels cozy and comforting. When they finally come out soft and chewy, it’s game over — one bite and suddenly you’re wondering why you don’t keep a jar of cookie butter on standby at all times.
Try some of our other cookies/bars: White Chocolate Macadamia Nut Cookies, Soft and Chewy Snickerdoodles, Chewy Smores Bars or Taylor Swift's Chai Cookies.
Jump to:
Ingredients for Stuffed Cookie Butter Cookies
- unsalted butter
- granulated sugar
- brown sugar
- cookie butter
- eggs
- vanilla extract
- all purpose flour
- baking soda
- salt
- baking powder
- flaked salt
FAQs
The magic is a gooey spoonful of cookie butter tucked inside each cookie! When baked, it melts slightly, creating that dreamy, soft center that makes every bite irresistible.
Freeze the cookie butter scoops first! Drop teaspoon-sized portions onto parchment paper and freeze for about 30 minutes before wrapping the dough around them. It helps keep that perfect molten center.
Yep! Biscoff, Trader Joe’s, or any cookie butter spread will work beautifully — just make sure it’s smooth so it’s easy to scoop and stuff.
Chilling the dough for about 30 minutes helps prevent spreading and keeps that thick, chewy texture. Totally worth the wait!
Definitely! You can refrigerate the dough for up to 2 days or freeze the stuffed dough balls for up to 2 months. Just bake straight from the freezer — add a couple extra minutes to the bake time.
Store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. Warm them for a few seconds in the microwave to get that gooey center back.
Top Tips
- Don’t skip freezing the cookie butter — it’s the secret to keeping that soft center!
- Use Room Temperature Ingredients: Softened butter and room-temperature eggs mix better, resulting in a smoother dough and evenly baked cookies.
- Creaming your butter and sugar together until light and fluffy incorporates air into the dough, giving your cookies a better texture.
- Freeze the filling. Scoop your cookie butter into small teaspoon-sized balls and freeze them solid before stuffing — it keeps the centers gooey instead of oozing out.
- Keep the dough chilled. Warm dough spreads too much, so chill it for 30 minutes before baking (or pop it back in the fridge between batches).
- Seal the edges well. When wrapping the dough around the cookie butter, pinch all the seams closed to trap that molten center inside.
- Don’t overbake. These cookies should look just set in the middle — they’ll firm up as they cool but stay soft and chewy inside.
- Use parchment paper. It prevents sticking and makes cleanup easy when a little cookie butter tries to escape.
- Serve warm. Pop them in the microwave for 10 seconds before eating — it melts the center perfectly and makes them taste freshly baked again.
- Storage: Keep your cookies in an airtight container for up to 4–5 days. To keep them extra soft, place a small piece of bread or a slice of apple in the container — it helps maintain moisture.
- In the freezer: These cookies freeze beautifully! You can freeze baked cookies for up to 2 months — just layer them between parchment paper in a freezer-safe bag or container. To enjoy, thaw at room temp or warm in the microwave for a few seconds.
How to make Cookie Butter Cookies
- Line a baking sheet with parchment paper. Scoop 24 teaspoon-sized dollops (I did a little extra while making the recipe) of cookie butter onto it and freeze until firm — about 30–45 minutes.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- Add ½ cup of cookie butter, mixing until smooth. Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Cover and refrigerate for 20-30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Divide dough into 24 balls, about 1-2 tablespoon per cookie. Place one frozen cookie butter ball in the center of each cookie ball and wrap the dough around it, sealing completely. Repeat with the rest of the dough and filling.
- Bake cookies for 10–12 minutes, or until the edges are just turning golden but the centers still look soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
- Melt 2 tablespoon of cookie butter in a small microwave-safe bowl, about 20 seconds. Drizzle over the top of the cookies. Serve warm for that gooey center magic!
- For extra flavor, sprinkle a little flaky sea salt on top before or after baking. So good!
Stuffed Cookie Butter Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ⅓ cup granulated sugar
- ½ cup cookie butter
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 24 teaspoon cookie butter per cookie (for the inside)
- flaked sea salt, optional
- 2 tablespoon cookie butter (for drizzling over top)
Instructions
- Line a baking sheet with parchment paper. Scoop 24 teaspoon-sized dollops (I did a little extra while making the recipe) of cookie butter onto it and freeze until firm — about 30–45 minutes.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- Add ½ cup of cookie butter, mixing until smooth. Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Cover and refrigerate for 20-30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Divide dough into 24 balls, about 1-2 tablespoon per cookie. Place one frozen cookie butter ball in the center of each cookie ball and wrap the dough around it, sealing completely. Repeat with the rest of the dough and filling.
- Bake cookies for 10–12 minutes, or until the edges are just turning golden but the centers still look soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
- Melt 2 tablespoon of cookie butter in a small microwave-safe bowl, about 20 seconds. Drizzle over the top of the cookies. Serve warm for that gooey center magic!
- For extra flavor, sprinkle a little flaky sea salt on top before or after baking. So good!
Leave a Reply