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Cookie Butter Cookies
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Stuffed Cookie Butter Cookies

Spiced brown butter cookies dough stuffed with ooey gooey cookie butter.
Course Dessert
Cuisine American
Keyword Brown Butter, Cookie Butter, Cookies
Prep Time 45 minutes
Cook Time 18 minutes
Freeze Time 4 hours
Total Time 5 hours 3 minutes
Servings 15 cookies
Calories 300kcal
Author Colleen

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.