Stuffed Cookie Butter Cookies

Stuffed Cookie Butter Cookies - made April 16, 2021 from Los Kitchen Co 

Cookie butter fans, you are my people. And because you're my people, let me share this amazing recipe with you from Los Kitchen Co. It's essentially a (delicious) butter cookie, mixed in with Biscoff cookie pieces, "stuffed" with cookie butter then drizzled with melted cookie butter. Freakin' genius.

Of course you don't actually stuff cookie butter inside the cookie like you stuff a turkey. Instead, you make thick discs out of the cookie dough, dollop cookie butter over half the discs, cover with another disc, pinch the edges closed to seal the cookie butter goodness inside then roll the whole thing (gingerly) into a dough ball.

Depending on how thick and/or big you make the dough discs, you can end up with a fairly large cookie. This is not a problem.

You can also be a little extra and take things further into cookie butter heaven by placing a (large) spoonful of cookie butter inside a ziploc bag, seal it shut, microwave it for 20-30 seconds until the cookie butter is melted, snip a corner of the bag and drizzle the melted cookie butter over the cookie. Yeah, it's as good as it sounds.

I ate the test cookie at room temperature so the cookie butter filling had already set but for extreme decadence - because why stop now - you can eat this somewhat warm and have gooey, oozy melted cookie butter in the center spill out. You're welcome.

1 cup unsalted butter, cut into tablespoons

3/4 cup (150 g) brown sugar

1/2 cup (100 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 3/4 cup (330 g) all-purpose flour

3 tablespoons (28 g) cornstarch

1 teaspoon baking soda

1 teaspoon salt

12 Biscoff cookies, broken up

1 1/4 cup (212 g) white chocolate chips

8 ounces Biscoff cookie butter spread

1. Place butter, brown sugar and granulated sugar in the bowl of a stand mixer and cream together until light and fluffy, 2-3 minutes.
2. Add vanilla and eggs, mixing briefly to combine.
3. In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add in two additions to the butter mixture, mixing until just combined. Do not overmix.
4. Fold in white chocolate and Biscoff cookie pieces.
5. Portion dough into 2-ounce pieces and flatten into thick discs. Place a scoop of cookie butter in the center of half the discs then cover each with another disc. Pinch the edges together to seal and roll into balls. Cover and cover or freeze for several hours or overnight.
6. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space stuffed dough balls. Bake for 10-12 minutes or until edges are set and middles no longer look raw or shiny. Let cookies rest on baking sheets for 5 minutes then remove to wire rack to cool completely. 
7. Place 3/4 cup cookie butter in a ziploc sandwich bag and seal. Microwave for 15 seconds until thin and liquid. Snip corner of bag and drizzle the tops of baked cookies with additional cookie butter. Let drizzled cookie butter set.