Stuffed Cookie Butter Cookies
Cookie butter is a hugely popular flavor. With its creamy texture and subtle spices, it’s easy to see why so many love the stuff! Let’s whip up a speculaas spiced cookie dough, stud it with butterscotch chips, then stuff each cookie with a generous dollop of cookie butter. You in?
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What Flavor Is Cookie Butter?
In case you don’t already know, the flavor in cookie butter spreads comes from crushed speculoos cookies. Speculoos cookies are spiced shortbread cookies. The Dutch call this spice blend speculaas, but the two are just about the same thing.
For these cookie butter cookies, I added a dash of speculaas spice mix to the dough for maximum impact. If you can’t grab this blend, it consists of cinnamon, cloves, nutmeg, white pepper, anise, ginger, and cardamom. I don’t know the ratios, but try using some of those spices in its place.
Cookie Butter Filling
I looove stuffed cookies. When they’re warm, it’s an ooey, gooey center that may be a bit messy, but is sooo satisfying to eat. I filled these drop cookies with a half tablespoon (1 ½ teaspoons) of frozen cookie butter.
That was a generous amount of filling and I would not use any more than that. In fact, it may have been easier to do teaspoon portions. Ultimately it’s up to you and what you prefer.
How To Make Stuffed Cookie Butter Cookies
My favorite method for making drop cookies is to freeze the portioned cookie dough and bake them while they’re completely frozen. Normally I do this at a lower temperature. These cookie butter cookies needed a bit of tweaking.
First, I had to prepare the cookie butter filling dollops and freeze them before beginning the cookie dough. After shaping and freezing the cookies, I played around with the oven temperature. You can bake them at 325F or 350F, but I preferred the higher temperature.
Top Tips for Cookies
- Use cookie scoops for perfectly portioned cookies.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
Related Reading: Brown Butter Espresso Chip Cookies
Why Use Butterscotch Chips?
I totes could have left the butterscotch chips out of the dough. And if you don’t like them, skip it. However, I just felt like adding a chunky ingredient would make the cookies more exciting to eat. I chose not to top the cookies with the chips because they are not the hero flavor.
If you don’t like butterscotch chips, I would also suggest mixing in some crushed biscoff cookies. Unfortunately, I couldn’t find any in my little town, so that wasn’t an option for me.
Using Brown Butter
Cookie butter is delicious, but it’s not an uber strong flavor, so I decided to add a little pick me up. Brown butter has a caramely, toffee like flavor that I thought would pair well with the spices.
If you don’t want to take that extra step to brown the butter, I’m sure they will still be delicious. Simply use 6 ounces of softened butter instead. That’s what most of my other drop cookie recipes do.
Enjoy!
Stuffed cookie butter cookies are packed with rich flavors and subtle spices. Then there’s the ooey, gooey cookie butter filling. It tastes absolutely delicious!
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Stuffed Cookie Butter Cookies
Ingredients
Cookie Butter Filling
- 5- 8 Tbsps cookie butter spread
Cookie Dough
- 8 oz unsalted butter
- 9 oz all- purpose flour
- 1 tsp speculaas spice mix
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 3 oz dark brown sugar
- 2 oz light brown sugar
- 2 oz sugar
- 1 egg
- 1 tbsp vanilla
- 6 oz butterscotch chips optional
Instructions
Cookie Butter Filling
- Scoop 1 tsp- 1 ½ tsp portions of cookie butter onto a small tray lined with wax or parchment paper. You will need at least 15 of them. Freeze for an hour, or until solid.
Brown Butter
- Make your brown butter. Place the butter in a saucepan over medium or medium- low heat. Let it melt, stirring occasionally. Continue cooking until the butter becomes a nice caramel color. Remove from the stove. Let the brown butter come to room temperature. You will need 6 oz of brown butter for this recipe. Add or remove butter as necessary.
Cookie Dough
- In a medium bowl, whisk together the flour, speculaas spice mix, cornstarch, baking soda, and salt and set aside.
- In another bowl, cream together 6 oz of the room temperature brown butter and sugars on a low speed until well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla to the butter/ sugar mixture and beat until combined. Add the dry ingredients to the wet and mix until just barely combined. Gently mix in the butterscotch chips until evenly distributed.
- Use a large cookie scoop to portion the dough. Flatten the dough into a disc and place a frozen cookie butter mound in the center. Gently wrap the dough around the filling, making sure the dough ball is well sealed.
- Place the cookie balls onto a small plate or board lined with wax paper. Freeze for an hour, then transfer the cookie dough balls to an airtight container or a freezer bag. Then freeze for at least 4 hours, but preferably overnight.
- Preheat the oven to 350℉. Line a baking sheet or two with silicone baking mats or parchment paper.
- Place frozen cookie dough balls on the prepared baking sheet two inches apart. Keep the remaining dough balls in the freezer.
- Bake cookies for 16- 19 minutes. Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
- You can make the brown butter in advance and store in an airtight container in the fridge. Pull it out about 1- 2 hours before you're ready to make the cookies.
- If your end up with less than 6 oz of brown butter, just add enough unsalted butter to the warm brown butter to make up the difference.
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Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
4 Comments
Elizabeth Shum
I didn’t brown my butter and used 8 ounces of butter which made them horribly greasy and flat and not edible. So I panicked and added in a bunch of flour and sugar and that fixed them.
What are the other two ounces of butter for? I think the recipe should say 6 ounces.
It was also not sweet enough so I had to add a lot of sugar.
Colleen
I’m sorry they didn’t work out for you. When you brown butter, some of the water in it evaporates, therefore reducing the quantity. When I brown 8 oz of butter, I usually end up with about 6 oz at the end. If you read the recipe, step 1 under brown butter says that you will need 6 oz for the recipe. I’m sorry if that wasn’t more clear. I will add the amount a second time to hopefully clarify this for others. When made with only 6 oz of butter, the cookies are sweet enough for me, but the additional butter definitely threw off the taste. Thank you for your feedback!
Elizabeth Shum
I’m making these for a party and need to do it tonight so they can chill overnight. I doubt you’ll get this message in time but is it a misprint that there is almost the same amount of butter to flour? Only 1 ounce difference?
What will that achieve? Usually there is half the butter to flour. Just want to be sure before I make them for a bday party.
Ty!
Elizabeth
Colleen
Hi Elizabeth! I know that looks silly, but you’re not actually using 8 oz of butter. First you’ll make brown butter and measure out 6 oz of that, so only 6 oz of butter goes into the cookies with 9 oz of flour. If you don’t have time to make the brown butter and let it cool, you could probably just use 6 oz of regular unsalted butter. I do that with many of my other cookie recipes, but the brown butter adds a good bit of flavor to these ones. I hope that helps clear up any confusion!