Cookie Butter Stuffed Chocolate Chip Cookies

Jump to Recipe

Unreal cookie butter stuffed chocolate chip cookies that are easy to make and loaded with Biscoff cookie pieces and chocolate chips.

Note: this article contains affiliate links — I may earn a commission when you make a purchase through these links on my site.

By now you probably know that I’m a big fan of taking classic desserts to the next level. And this particular recipe is no exception. Chocolate chip cookies are and always will be my absolute favorite. They’re just perfect. And, they’re even better when they’re stuffed with creamy cookie butter and loaded with Biscoff cookie pieces.

These cookies have a soft and chewy texture and just the right amount of height and thickness. The chocolate paired with the delicious, flavorful Biscoff cookie butter and cookie pieces is one dreamy combination.

Have I convinced you yet that you need to make these?!

Read on for the full recipe for these flavorful Cookie Butter Stuffed Chocolate Chip Cookies.

You’d be surprised at how easy it is to make a stuffed cookie. Whether it’s cookie butter, cheesecake filling, peanut butter, or Nutella, the process is simple. Before we begin making our dough, we’ll start on our filling. For this particular recipe, it’s just a matter of scooping out the cookie butter into equally sized dollops and freezing them for about an hour. 

While the dollops freeze, prepare the cookie dough. This cookie dough is very easy to make. To ensure that these cookies are soft and chewy, and still have a bit of height, we’ll use room temperature butter and eggs. I also highly recommend chilling the dough for up to 30 minutes — this step is key to prevent having flat cookies.

Ingredients you’ll need

• Creamy Biscoff spread
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg 
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cornstarch
• Biscoff cookies
• Semisweet chocolate chips

Kitchen tools you’ll need (linking my favorites below!)

• Plate or baking sheet
• Wax paper
• Stand or hand mixer
• Mixing bowls
• Measuring cups
• Spatula
• Parchment paper
• Cookie turner
• Cooling rack

How to make these unreal Cookie Butter Stuffed Chocolate Chip Cookies

Line a plate or baking sheet with wax paper. Scoop out 12 dollops of cookie butter that are ½ tbsp each, placing them on the wax paper. Freeze for 1 hour.

Using a stand or hand mixer, on medium speed, cream together 10 tbsp room temperature butter, ¼ cup granulated sugar, and ¾ cup brown sugar. Mix the ingredients for about 2-3 minutes or until it’s light and fluffy.

Add 1 egg and 2 tsp vanilla extract. Mix on medium speed until everything is well combined.

On low speed, add in 1¾ cup all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ½ tsp cornstarch. Mix until just a few flour streaks remain.

With a rubber spatula, fold in ½ cup chopped Biscoff cookies and ½ cup semisweet chocolate chips. 

Cover the dough in plastic wrap and place in the fridge for 15-30 minutes. 

Preheat the oven to 350 degrees Fahrenheit. 

Line a baking sheet with parchment paper. Scoop out 12 cookie dough balls. Flatten each ball with the palm of your hand and place a cookie butter dollop in the middle of each. Wrap the dough around the cookie butter, fully covering it so there aren’t any gaps or holes.

Place the stuffed cookie dough balls on the baking sheet and put in the oven for 11-12 minutes. The cookies are done when the edges are lightly golden and the tops are set, but still look a little wet. 

Remove the cookies from the oven and immediately shape the cookies with a spoon, cookie cutter, or bowl, if needed. Top cookies with additional chocolate chips and chopped Biscoff cookie pieces.

Let the cookies rest on the baking sheet for 5-10 minutes before transferring to a cooling rack. Then, let the cookies set for an additional 20 minutes.

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. Before measuring, use a spoon and run through your dry ingredients, fluffing them up and removing any clumps. For the spoon and level method, spoon the dry ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. The tops may still look a little wet or doughy, but this is okay — they will continue to bake on the sheet when they come out of the oven.

FAQ

Can I freeze these cookies?

Yes! I freeze cookies all the time. Place the cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temp. before consuming.

Can I make this dough in advance?

Since these cookies are going to be stuffed with cookie butter, if you’re going to make the dough in advance, I highly recommend scooping and stuffing each cookie before storing them in the fridge or freezer. With these cookies, it’s important for the dough to be soft enough so that it can wrap around the cookie butter dollop. If you chill the dough for over 30 minutes (without stuffing them), it may lose some of this elasticity.

Do I have to freeze the cookie butter dollops?

You don’t have to, but I highly recommend it as it’s a lot easier to stuff cookies with the frozen dollops as opposed to trying to wrap the dough around room temperature cookie butter.

Is it required for the dough to chill?

If you’re looking for cookies that are full of flavor and bake up tall, then yes! Without chilling, your cookies may turn out flat. Trust me, chill time is always worth it!

How to store

Store the cookies at room temperature in an airtight container for up to 1 week or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating.

And there you have it! An easy and delicious way to upgrade your chocolate chip cookies. That gooey cookie butter center combined with a dreamy chocolate chip cookie is the definition of goals. Try them out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock