Cookie Butter Stuffed Cookies

Step 1

Scoop 1/2 cup of cookie butter into an airtight container. Cover it and place in the freezer for 1-2 hours, or until the cookie butter is frozen/firm enough that you can easily chop it up. When it's ready, leave it in the freezer while you make the cookie dough.

Step 2

Preheat oven to 325°F and line 2 baking sheets with parchment paper.

Step 3

In a medium bowl, combine cocoa powder, flour, baking soda, and salt. Set aside.

Step 4

In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy.

Step 5

Add in the eggs and vanilla extract, and beat until just combined (do not over-mix!).

Step 6

Mix in the dry ingredients until a dough forms. Don't over-mix!

Step 7

Remove the cookie butter from the freezer and chop it into small pieces (see photo above). It will start to soften right away so try to move quickly!

Step 8

Fold the cookie butter into the dough and use a medium cookie scoop or spoon to make 1.5 tbsp sized balls and place them on the baking sheet.

Step 9

Bake for 8-10 minutes, or until the edges look just set. The middles will look soft.

Step 10

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.