Introduction
These cookies take the classic chocolate chip cookie to the next level. You get the familiar, chewy texture of a perfect chocolate chip cookie with a decadent, molten surprise of spiced cookie butter in the center. It’s a gooey, irresistible treat that combines two beloved flavors in one bite.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 8 large cookies
Ingredients
- 1/2 cup butter (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 3/4 cups all-purpose flour
- 3/4 c milk chocolate chips
- 8 T. cookie butter
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, use a hand mixer or stand mixer to cream together the room temperature butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate medium bowl, whisk together the cornstarch, baking soda, baking powder, and all-purpose flour.
- Use a spatula to fold in the milk chocolate chips until evenly distributed.
- Scoop the dough into 8 large, equal portions (roughly 1/4 cup each). Flatten a portion in your palm, place 1 tablespoon of cookie butter in the center, and carefully fold the dough around it, sealing completely. Roll into a smooth ball and place on the prepared baking sheet. Repeat with the remaining dough and cookie butter, spacing the dough balls at least 3 inches apart as they will spread.
- Bake for 12-14 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Sea Salt Finish: Immediately after baking, sprinkle the tops of the hot cookies with a pinch of flaky sea salt for a sweet and salty contrast.
- Chocolate Drizzle: After cooling, drizzle the cookies with melted milk chocolate for a more decadent, bakery-style look.
- Cookie Butter Swirl: For a different presentation, add only 1/2 tsp of cookie butter to the center and gently swirl a bit more on top of the dough ball before baking.
- Cookie Ice Cream Sandwich: Once completely cool, sandwich a scoop of vanilla ice cream between two cookies for an epic dessert.
Tips for Success
- Ensure your butter is truly at room temperature for proper creaming; it should be cool to the touch but easily dented when pressed.
- Don’t skip sealing the cookie butter completely inside the dough ball to prevent it from leaking out during baking.
- For a chewier cookie, slightly underbake them and let them finish setting on the hot baking sheet.
- If your cookie butter is very soft or runny, you can chill it in the freezer for 15-20 minutes to make it easier to handle and seal.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat and restore the gooey texture, microwave a cookie for 10-15 seconds or warm it in a 300°F oven for 5 minutes.
FAQ
Can I use crunchy cookie butter?
Yes, crunchy cookie butter works perfectly and will add a nice textural element to the gooey center.
Why did my cookie butter leak out?
This is usually due to the dough not being sealed completely around the filling. Make sure the dough ball is smooth with no cracks or seams before baking.
My cookies spread too much. What happened?
This could be due to overly soft or melted butter, or your baking sheets may have been too warm when you placed the dough on them. Ensure your butter is just softened, not melted, and always use cool baking sheets for each batch.
Can I make the dough ahead of time?
Absolutely. You can prepare the stuffed dough balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
What can I use if I don’t have cornstarch?
Cornstarch helps create a soft, thick texture. You can omit it, but your cookies may spread slightly more and have a slightly less tender crumb.
Can I use dark or semi-sweet chocolate chips instead?
Yes, you can substitute the milk chocolate chips with an equal amount of dark, semi-sweet, or even white chocolate chips based on your preference.