Cookie Butter Stuffed Cookies
I went a little crazy. Have you ever thought to yourself, “I could totally make that!” only to find out you totally can’t make that? Well, that’s what happened to me. I had these BEYOND AMAZING cookie butter stuffed cookies from a local specialty cookie shop and thought “I can totally make these” only to find out I could totally NOT make these.
The good news is I am a tiny bit crazy or as I like to call it determined when it comes to making a recipe perfect. Much like my journey to find out how to make perfect scrambled eggs I got out a spreadsheet and got to work. 10 batches of cookies later I think I mastered the Biscoff/ cookie butter stuffed cookie recipe.
Tips for Making The Best Cookies
- Prep before starting to bake. Measure out all your ingredients, get your bowls, mixer, and spatula ready. Trust me if you have a distracted mind like I do or young children around that might interrupt you this step is important. I can’t tell you how many times I have thought I followed the recipe but alas I left out a key ingredient.
- Room Temp Let your ingredients come to room temp.
- The Creaming Method is the most common method of mixing and combining ingredients when it comes to baking. In this method, you start by creaming your fats, and sugars and then adding your dry ingredients. The longer you mix the more air will be incorporated into your mixture, making your cookies fluffy. The less mixing time the more dense your cookie will be. One is not better than the other, it just depends on what type of cookie you are wanting.
- Refrigerate / freeze your dough. For MOST cookie recipes I let my dough chill for 30 minutes in the refrigerator before rolling. After rolling, bake the ones you’re ready to eat and freeze the rest to save for later. (I bake my frozen cookies straight from freezer. The only adjustment I make is adding about 5 more minutes to the cook time.)
- Make ’em BIG and Hand Roll! I’m talking BIG I use a cookie scoop and will scoop them into 1/4 cup size cookies. Next form them into an egg shape, yep egg shape. This will give you the big puff in the middle that those glorious cookie shops achieve.
I have loved giving cookie dough as gifts. Recently, I delivered these to a friend who just had a baby. You can find jars like the one I used at Michael’s or Target. I dressed mine up with some ribbon. Who wouldn’t want cookie dough for fresh-baked cookies?
Cookie Butter Cookies
- cookie butter
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 1 tbsp vanilla
- 3 eggs
- 2 tsp baking soda
- 2 tsp salt I use fleur de sel when baking cookies
- 2 & 1/4 cup all-purpose flour
- 2 & 1/4 cup cake flour
- Ok, let's bake! A half-hour before your ready to make these cookies you will need to prep the cookie butter. Line a baking sheet with parchment paper, and place spoon-sized drops of cookie butter on it. Place in the freezer for at least 30 minutes.
- While your cookie butter is freezing. Prep your ingredients and get to baking. In a large bowl measure and sift your dry ingredients.
- Using a standard mixer fitted with a paddle attachment. Cream your eggs, sugars, and vanilla together. Mix on medium-low for about 2 minutes. Slowly add your eggs one at a time letting them get fully incorporated.
- One cup at a time add your dry ingredients until batter pulls away from the side of your bowl.
- Chill batter for 30 minutes before scooping. Scoop out your batter using a batter scoop or a 1/4 cup measuring cup.
- Make a thumbprint impression in each of your cookies, place the cookie butter in the middle, and form the cookie dough around it. Make sure you fully encapsulate the cookie butter, as it will run all over the place when it gets warm. Form into an egg shape.
- Keep frozen until ready to enjoy. When ready to bake, bake the cookies at 325° for 12-15 minutes. Place the small side of your egg-shaped batter down with the larger side up. When your cookies are out of the oven let them cool for 2-3 minutes on the cookie tray and enjoy immediately.