Imagine biting into a soft, thick cookie only to be greeted with a generous dollop of rich, gooey, and luscious cookie butter. How amazing would that be? It’s hard not to fall in love with these cookie butter-stuffed cookies.
The contrast between the little crumbly, golden-brown cookies and the buttery smooth and gooey filling creates a flavor that is just out of the world.
We possibly have all the stuffed cookies that we can make. So, we thought, why not make cookies that are stuffed with Biscoff cookie butter?
These cookies combine the softness and chewiness of the cookies and the buttery cookie butter, and they are absolutely decadent and delightful.
Then, the cookie is decorated by spreading a little bit of cookie butter on top and sprinkling crumbs of Biscoff cookies.
They are the ultimate and perfect cookies made for any true Cookie Butter lover.
And if you are a stuffed cookie lover just like me, then the recipe is just for you, and making this recipe is not only easy but also very simple to follow.
Why You Will Love This Recipe
- Flavor: These cookies are filled with luscious cookie butter making it an explosion of flavors in your mouth the moment you take a bite into it. The combination of soft and chewy cookies with buttery caramel-like cookie butter is absolute heaven.
- Texture: The textures of these cookies are soft and chewy on the outside and gooey and luscious on the inside. The contrast between these two makes the cookie a delightful experience for any cookie lover or non-cookie lover alike.
- Innovative: These cookie butter-stuffed cookies are a creative twist on a classic favorite. Stuffing the cookies with cookie butter is not only enjoying a familiar sweet dessert but also exploring a new way of experiencing an exciting flavor.
- Easy: Although it sounds a little bit tough when you hear that we will be making a stuffed cookie. The cookie butter stuffed cookies recipe is relatively easy and simple to follow. You do not even need to freeze the cookie dough for long before baking them. What more can we ask for?
- Versatile: These cookies are very versatile. Whether you are pairing it with a hot cup of milk, coffee, hot cocoa, or even with ice cream, this cookie can be your ultimate choice for anything.
Important Ingredients Used in the Recipe
- Cookie Butter: This ingredient is the start of the show and the base flavor for stuffing the cookies. In this recipe, I am using Biscoff cookie butter, but you can use any cookie butter that you have or want to use. This is one of the most loved creamy spreads all around the world. This spread has a hint of cinnamon and caramel, which are the key element in achieving the signature taste in these stuffed cookies.
- Butter: Butter is one of the fundamental ingredients in this recipe. It helps the cookie to spread into desired thickness and provides richness and moisture. In this recipe, I am using salted butter, but if you want, you can also use unsalted butter but make sure to add salt to enhance the flavor.
- Sugar: I am using both castor and brown sugar to make the cookies. While both sugar adds sweetness to the cookies, castor sugar adds crispiness and brown sugar adds a chewy texture to the cookies.
- All-purpose flour: It is the main dry ingredient that forms the structure of the cookie dough, and it is an essential ingredient that we need to get the desired texture and consistency. Make sure that you measure this ingredient properly before adding it to the butter.
- Eggs: Eggs act as a binding agent and add structure to the cookies. It also provides richness and contributes to the texture of the cookies.
How to Make Cookie Butter-stuffed Cookies
Preparations: To make these cookies measure all the ingredients according to the quantity list given in the recipe box. Preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan) and line a baking tray with butter paper or silicon mat.
Freezing cookie butter: In a tray lined with butter paper, pipe 8 – 9 dollops of cookie butter weighing 20 g each and freeze them until they are perfectly solid. It will take around 1 – 2 hours. Make sure that you use creamy cookie butter since it gives a better mouthfeel.
Creaming: In a bowl, cream butter and both the sugar until they are pale and fluffy in texture. To check whether the creaming is done properly or not, it is done when you can see that the butter and sugar mixture is starting to stick to the bowl. It will take around 3 – 4 minutes if you are using a spatula and less than 3 minutes if you are using an electric hand beater or stand mixer.
Adding liquid: When the creaming is done, add in eggs and vanilla essence and mix again to combine properly.
Adding dry ingredients: In the same bowl, sift in the dry ingredients, which are all-purpose flour and baking soda. Sifting is a crucial step in getting smooth dough, so make sure you do not skip this step.
Mixing: Mix everything together to get a smooth dough. If you feel like the dough is a bit sticky, add 1 tbsp of all-purpose flour into the dough and mix again.
Shape the cookies: Divide the dough into 8 -9 parts weighing 60 g each. Take one dough ball onto your palm and flatten it a little. Place one frozen cookie butter and wrap the dough around it. Seal the cookie in such a way that no cookie butter is seen from the outside. Repeat the same with the rest of the dough.
Freezing: Place the shaped cookies in the lined baking tray and freeze them for 15 – 20 minutes. Freezing it will help cookies not spread too much.
Baking: After 15 – 20 minutes, bake them at 180° C or 350° F (OTG mode: lower rod + upper rod + fan) for around 10 – 12 minutes or until the sides of the cookies turn golden brown in color.
Decorating: After baking, let them cool down completely on a cooling rack. Spread cookie butter on top of each cookie, and lastly, sprinkle Biscoff cookie crumbles. Decorated cookies are always a feast to the eyes; they not only taste delicious but also look as beautiful as it tastes.
How to Store Cookie Butter Stuffed Cookies
You can store these baked cookies in an air-tight container at room temperature for up to 3 – 4 days. And you can freeze them in an air-tight bag or container for up to 1 month. But make sure to warm it a little before consuming.
You can also store the dough in the freezer for up to 3 months in an air-tight container. Bake them frozen when you want to consume them, and increase the baking time.
Chef’s Tips For The Recipe
Quick Tip For Easy Shaping.
Freeze the cookie butter dollops until they turn into a hard shell-like texture. If it is still sticky before stuffing them in the cookies, it will be very difficult to seal them, and it will ruin the texture and shape of the cookies.
While stuffing the cookies, seal them properly to prevent cookie butter from leaking out while baking.
Tips To Prevent Cookies From Spreading.
Chill the dough before baking. This helps in the cookie from spreading too much.
Leave space while placing them in the baking tray so that they do not stick to each other while spreading.
More Easy Recipes
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Frequently Asked Questions
You must have creamed butter and sugar too much, and as a result, it deflated the air bubbles present in the mixture. Make sure that you cream them until they are pale and fluffy, and stick them to the bowl.
Although you can experiment by using different types of cookie butter, I recommend using Biscoff cookies for an authentic flavor. It has the right consistency to use as a filling, and if you use a different type, it may alter the taste and texture of the cookies.
To prevent cookie butter from leaking out, make sure that you seal the cookie properly without any cracks. And chill the dough before baking.
No. of cookies: 8-9
- 160 – 170 g Biscoff cookie butter (a)
- 180 g All-purpose flour
- ½ tsp Baking soda
- 100 g Salted butter
- 30 g Castor sugar
- 70 g Brown sugar
- 20 g Eggs
- ½ tsp Vanilla essence
- Biscoff cookie butter (b), as required
- Biscoff cookies, as required
- In a tray lined with butter paper, pipe 8 – 9 dollops of cookie butter weighing 20 g each.
- Freeze them for at least 1 – 2 hours or until they turn into a hard shell-like texture.
- In a bowl, cream butter and both the sugar with a spatula or an electric hand beater until they are pale in color and fluffy in texture.
- In this, add in eggs and vanilla essence, then mix again to combine properly.
- In the same bowl, sift in the dry ingredients, which are all-purpose flour and baking soda. And mix everything to get a smooth dough.
- Now divide the dough into 8 – 9 parts weighing 60 g each.
- Take one dough ball onto your palm and flatten it a little; place one frozen cookie butter and place it in the center. And seal the dough around it. Seal in such a way that it cannot be seen. Make sure that you seal it properly so that cookie butter does not leak out during baking.
- Repeat the same with the rest of the dough balls.
- Place them in the lined baking tray, leaving three finger spaces between each cookie. And freeze them for 15 – 20 minutes.
- After 15 – 20 minutes, bake them at 180° C or 350° F (OTG mode: lower rod + upper rod + fan) for around 10 – 12 minutes or until the sides of the cookies turn golden brown.
- Prep Time: 5 to 10 minutes
- Cook Time: 10 to 12 minutes