These cookie butter stuffed cookies hide a spoonful of spiced cookie butter inside a brown butter dough loaded with white chocolate chips.
Browned butter gives the dough a nutty, toffee like depth, warm spices echo the flavor of the spread, and the center stays soft and spoonable when the cookies are still warm. They look impressive, but the shaping is simple enough for any home baker.
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Why This Cookie Butter Stuffed Cookies Recipe Works
Browning the butter adds caramel notes that make the dough taste richer than a standard cookie, and chilling lets the butter firm up so the cookies bake thick instead of spreading thin.
A small amount of cornstarch keeps the crumb tender and soft, and cinnamon, allspice, and ginger pick up the warm flavor of the filling.
Wrapping the spread fully inside the dough means it stays molten in the center and does not leak out onto the tray.
Ingredients for Cookie Butter Stuffed Cookies
- 1 cup unsalted butter, cut into cubes, to brown for the dough
- 2 1/4 cups all purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 3/4 cup light brown sugar, packed
- 1/3 cup superfine sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups white chocolate chips
- 9 1/2 ounces smooth cookie butter, about 3/4 ounce for each cookie
Brown butter: Cook the butter until it smells nutty and turns golden with brown specks, then cool it so it does not scramble the eggs.
Cookie butter: Use the smooth type, not crunchy, so it wraps neatly. Chill scoops in the freezer if your kitchen is warm.
Brown sugar and superfine sugar: Brown sugar adds chew and molasses flavor while superfine sugar dissolves quickly for a crisp edge.
Cornstarch: It softens the crumb and helps the cookies stay thick.
White chocolate chips: They add creamy sweetness that pairs with the spiced filling. Chop a bar if you prefer melty pools.
How to Make Cookie Butter Stuffed Cookies
1. Brown the butter. Melt the butter in a saucepan over medium heat, swirling often, until golden with brown flecks and a nutty smell, about 5 minutes. Pour into a bowl and cool for 15 minutes.
2. Whisk the dry ingredients. In a bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, allspice, and ginger.
3. Mix the wet ingredients. Whisk the cooled butter with the brown sugar and superfine sugar until smooth. Add the egg, yolk, and vanilla and whisk until glossy.
4. Combine. Stir in the dry ingredients until no flour streaks remain, then fold in the white chocolate chips.
5. Chill the dough. Cover and refrigerate for at least 1 hour until firm enough to shape.
6. Portion the filling. Scoop twelve small mounds of cookie butter onto a parchment lined tray and freeze them for 15 minutes so they are easy to wrap.
7. Shape the cookies. Heat the oven to 350 degrees F. Flatten about 1/3 cup of dough in your palm, set a frozen mound in the center, and wrap the dough around it, rolling into a smooth ball.
8. Bake. Place the balls 3 inches apart on lined baking sheets and bake 12 to 14 minutes until the edges are golden and the centers look just set. Cool on the tray for 10 minutes.
How to Serve Cookie Butter Stuffed Cookies
Serve the cookies warm so the center is gooey, with a cold glass of milk or a hot coffee. They pair well with a slice of cinnamon streusel coffee cake on a dessert platter, and they sit nicely beside thick bakery chocolate chip cookies in a cookie box. For a lighter drink, try a strawberry blueberry kefir smoothie, or add a wedge of New York cheesecake for a bigger spread.
How to Store and Reheat Cookie Butter Stuffed Cookies
Cool the cookies completely, then store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months, or freeze the shaped dough balls and bake from frozen, adding 2 minutes. Warm a cookie for 10 seconds in the microwave to bring back the gooey center.
Tips and Variations for Cookie Butter Stuffed Cookies
Cool the browned butter: Hot butter melts the sugar and makes greasy cookies, so let it cool until warm to the touch.
Spoon and level the flour: Scooping straight from the bag packs in extra flour and makes cookies dry.
Freeze the filling: Frozen mounds are easy to wrap and are less likely to break through the dough.
Seal the seams: Pinch the dough closed and roll gently so no filling peeks out.
Space them out: These cookies are large, so bake six per tray with room to spread.
Pull them early: Remove the tray when the centers still look slightly soft. They set as they cool.
Swap the chips: Milk chocolate or dark chocolate chips are a good change if white chocolate is too sweet.
Skip raw dough: Do not taste the raw dough, since it contains raw egg. For more on egg safety, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Cookie Butter Stuffed Cookies
What are cookie butter stuffed cookies?
They are thick brown butter cookies with a core of spiced cookie butter in the middle. The center stays soft while the outside bakes golden.
Can I make cookie butter stuffed cookies without chilling the dough?
Chilling matters here, because browned butter dough is soft. Without it, the cookies spread flat and the filling can leak.
How do I keep the filling inside cookie butter stuffed cookies?
Freeze the mounds first, wrap them completely, and pinch the seam closed. A thicker coat of dough around the center helps too.
Can I use crunchy cookie butter?
Smooth works best because it wraps cleanly. Crunchy versions can tear through the dough as it bakes.
Can I freeze the dough?
Yes. Freeze the filled dough balls on a tray, transfer them to a bag, and bake straight from the freezer with a couple of extra minutes.
Cookie Butter Stuffed Cookies with White Chocolate
Equipment
- Saucepan
- Mixing bowls
- Baking sheets
- Parchment paper
Ingredients
Main Ingredients
- 1 cup unsalted butter cubed, browned and cooled
- 2 ¼ cup all purpose flour spooned and leveled
- 1 tbsp cornstarch
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground ginger
- ¾ cup light brown sugar packed
- ⅓ cup superfine sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tsp vanilla extract
- 1 ¼ cup white chocolate chips
- 9 ½ oz smooth cookie butter about 3/4 ounce for each cookie
Instructions
Cooking
- Brown the butter. Cook the butter until golden and nutty, then cool it for 15 minutes.
- Make the dough. Whisk the dry ingredients, whisk the cooled butter with both sugars, egg, yolk, and vanilla, then combine and fold in the chips.
- Chill. Refrigerate the dough for 1 hour and freeze 12 mounds of cookie butter for 15 minutes.
- Wrap. Flatten about 1/3 cup of dough, set a frozen mound on top, and roll into a ball with the filling sealed inside.
- Bake. Bake at 350 degrees F for 12 to 14 minutes until the edges are golden.
- Cool. Rest on the tray for 10 minutes before moving.
