Introduction
Imagine biting into a soft, chewy cookie only to discover a molten, spiced-cookie-flavored core. These cookies are a next-level treat that double down on the beloved Lotus Biscoff flavor, creating the ultimate indulgence for cookie butter lovers.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: About 31 minutes, plus chilling
Servings: 24 cookies
Ingredients
- 1 cup salted butter (room temperature, if using unsalted add ¼ tsp additional salt. )
- 1 cup light brown sugar (packed (reduce to ¾ cups for high altitude))
- ½ cup granulated sugar (reduce to ⅓ cup for high altitude)
- 21-28 ounces cookie butter (1 1/2 – 2 jars divided, use your favorite cookie butter; creamy or crunchy both work)
- 1 teaspoon vanilla extract
- 2 large eggs (at room temperature, (if forgot, submerge eggs in bowl of warm water for 5-7 minutes))
- 3 cups all-purpose flour (I used unbleached (plus 2 tablespoons for high altitude))
- 1 teaspoon baking soda (reduce to ¾ teaspoon for high altitude)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Flaky sea salt for topping
Instructions
- Chill the Cookie Butter Filling: Scoop heaping teaspoon-sized portions (about 1/2 tablespoon each) of cookie butter onto a parchment-lined plate or baking sheet. You will need 24 portions. Freeze for at least 30 minutes, or until very firm.
- Prepare the Dough: In a large bowl, cream together the room-temperature butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Add Wet Ingredients: Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
- Stuff the Cookies: Take about 2 tablespoons of cookie dough and flatten it in your palm. Place one frozen cookie butter disc in the center. Wrap the dough around the filling, sealing it completely and rolling into a smooth ball. Repeat with all dough and filling.
- Chill the Dough Balls: Place the stuffed dough balls on a baking sheet and chill in the refrigerator for at least 30 minutes (or up to 2 days). This prevents over-spreading.
- Bake: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Place chilled dough balls at least 2 inches apart. Bake for 10-12 minutes, or until the edges are just set and the tops look slightly puffed and crackled. The centers will still look soft.
- Finish: Immediately after removing from the oven, sprinkle each cookie with a pinch of flaky sea salt. For an extra touch, you can gently press a small dollop (using the remaining cookie butter) into the center of each warm cookie. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Variations
- Stuffed Cookie Butter Sandwiches: Let baked cookies cool completely, then sandwich a scoop of vanilla ice cream between two cookies for an incredible ice cream sandwich.
- Cookie Butter Thumbprint Style: Instead of fully enclosing the frozen filling, press your thumb into the chilled dough ball and fill the indentation with 1/2 tsp of cookie butter before baking.
- Sugar-Coated Edges: Roll the sealed dough balls in coarse or demerara sugar before chilling and baking for a sparkling, crunchy exterior.
- Mini Cookies: Use half the amount of dough and filling for each cookie to make bite-sized, poppable treats.
Tips for Success
- Keep the Filling Frozen: A solidly frozen cookie butter center is key to preventing it from melting into the dough too quickly and leaking out.
- Don’t Skip the Chill: Chilling the stuffed dough balls is non-negotiable for proper texture and to prevent the cookies from baking flat.
- Use a Scoop: For uniform cookies, use a #40 cookie scoop (about 1.5 tablespoons) for the dough portion.
- Undermix the Ribbon: When adding the 1/2 cup of cookie butter to the dough, just fold it a few times. You want distinct swirls, not a uniformly blended dough.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds to revive the gooey center, or in a 300°F oven for 3-5 minutes.
FAQ
Can I use natural peanut butter instead of cookie butter?
No, this recipe is specifically designed for the unique texture and flavor of cookie butter. Using a natural nut butter will result in a very different consistency and taste.
Why did my cookie butter center leak out?
This usually happens if the cookie butter filling wasn’t frozen solid enough, or if the dough balls weren’t sealed completely or chilled before baking.
Can I make the dough ahead of time?
Yes, you can prepare and chill the stuffed dough balls for up to 48 hours before baking. Let them sit at room temperature for 10 minutes while the oven preheats.
What’s the best way to get room-temperature eggs quickly?
Submerge whole eggs in a bowl of warm (not hot) tap water for 5-7 minutes.
Do I have to do the ribbon swirl of cookie butter in the dough?
No, you can omit that step and just use the cookie butter for the frozen filling. However, the swirl adds an extra layer of flavor and visual appeal.
My cookies spread too much. What went wrong?
Your butter may have been too warm, or you likely didn’t chill the dough balls long enough. Ensure your oven is fully preheated and use cool baking sheets for each batch.