Cookie Butter Stuffed Cookies with White Chocolate
Thick brown butter cookies with white chocolate chips and a soft center of spiced cookie butter.
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.
Notes
Substitutions: Milk or dark chocolate chips work in place of white chocolate. Use smooth cookie butter for the neatest centers.
Tips: Freeze the filling mounds so they are easy to wrap, and do not taste the raw dough because it contains raw egg.
Storage: Keep cooled cookies at room temperature for up to 4 days or freeze for up to 3 months.