These cookie butter stuffed cookies are hands down the most delicious cookies I have ever had. A soft, rich, chocolate cookie filled with gooey cookie butter throughout will send your tastebuds to places they’ve never been before.
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These dairy free cookies have received more rave reviews than anything else I’ve baked. Everyone who tries them says that they are the BEST cookies they’ve ever tasted, and I’d have to agree. I’ll eat just about anything with Biscoff cookie butter, and when you throw chocolate in the mix, well, sign me up for that.
What is Lotus Biscoff?
You might know cookie butter as Trader Joe’s/Speculoos cookie butter, Biscoff cookie butter, or Lotus Biscoff spread. It goes by many names. You may also have tried the Biscoff cookie samples they give out on some airlines (I’d be lying if I said I don’t look forward to eating them every time I get on a plane).
Or, maybe you’ve never even heard of any of cookie butter. Well, I’m telling you, this stuff is magical. Cookie butter is made from Speculoos cookies, a traditional cookie from the Netherlands and Belgium. The cookies are made with brown sugar and have hints of cinnamon, ginger, cloves, nutmeg, cardamon, and pepper.
The cookie butter spread has a peanut butter-like consistency and is meant to be spread on toast, waffles, and pancakes. I have to admit, I have only ever eaten it two ways: with a spoon directly out of the jar, and in baking.
Lotus is one of the bigger brands who makes both the cookies (which they call Biscoff) and the cookie butter. I have tried both the Trader Joe’s brand and the Lotus brand, as well as generic brands from grocery stores in my area and they are truly all amazing.
Is Biscoff Dairy Free and Vegan?
So, cookie butter and I are kind of having a moment. I’ve been trying to put it into everything because I just cannot get enough of it. I think the reason I’ve gone crazy over it is because only within the past year did I actually check the ingredients and see that this stuff is not just dairy free, but vegan!
This discovery has opened a whole new world of cookie butter filled cookies and all sorts of other treats that I have in the works. So yes, the store bought kind is vegan. Get your hands on some, you won’t regret it!
How to make Cookie Butter Stuffed Cookies
The most time-consuming part of making this cookie butter cookie recipe is freezing the cookie butter ahead of time. Aside from that, they are incredible easy to make and really quite foolproof.
Step 1 – Freeze the cookie butter
1-2 hours before you begin making cookie butter stuffed cookies, scoop 1/2 cup of cookie butter into an airtight container and place it into the freezer. Cookie butter is quite soft, and we don’t want to mix it right into the batter in this recipe, or else you won’t get the gooey melted cookie butter flavours.
Freeze the cookie butter for between 1-2 hours. The goal is for it to be firm enough that you can chop it into little pieces without making a sticky mess.
Step 2 – Prep the chocolate cookie dough
When the cookie butter is almost frozen enough to easily chop up, leave it in the freezer for a few more minutes while you preheat the oven and begin prepping the cookie dough.
The cookie dough is pretty straight-forward to make. Here are a couple tips:
- Be sure to cream the butter and sugars together until light in colour and fluffy. This helps incorporate air into the cookies and will make a big difference in texture!
- Properly measure your cocoa powder and flour. See below for how to properly measure flour in baking! For the cocoa powder, you can scoop it out of the container, then run the back of a butter knife over the top to flatten it out.
- Don’t over-mix the batter once the dry ingredients are mixed in. Only mix in the dry ingredients until they are just combined.
Step 3 – Assemble the cookie butter stuffed cookies
Make sure your oven is preheated and the dough is ready before taking the cookie butter out of the freezer. Once it’s out of the freezer, you’ll have to work fast because it starts to soften up again really quickly. Chop up the cookie butter into small pieces and fold it quickly into the dough. Next, use a cookie scoop or spoon to make 1.5-2 tbsp-sized balls of dough onto a prepared baking tray. Bake one tray at a time.
Alternate ways to make Cookie Butter Stuffed Cookies
There are a few fun ways to make cookie butter stuffed cookies, and I tried them all. I can tell you they will all give you a perfect ratio of cookie butter to chocolate cookie.
1. Stuff one piece of cookie dough into the centre of the cookie instead of folding it into the dough: To do this, chop the cookie butter into larger pieces (about 1-1.5 tsp). Roll 1 tbsp of dough into a ball, then poke a dent into it with your finger and put the cookie butter inside. Take a second ball of cookie dough of the same size and place it on top, sealing the edges with your fingers.
2. Place one puddle of cookie butter on top of the dough: Instead of folding the cooking butter into the dough, scoop the dough as normal then make a small dent in the top. Place 1.5 tsp-sized piece of cookie butter into it. This will create a gooey puddle of cookie butter on top of the cookie.
3. Make BIG cookies: This recipe will yield about 10 large, thick cookies. After folding the cookie butter into the dough, use a large cookie scoop or spoon to form the cookie dough into 3 tablespoon-sized balls. These may need to bake 1-3 minutes longer than the regular sized cookies.
How to properly Measure Flour
Did you know there is a right way and a wrong way to measure flour when baking? This is SO important to know. If you don’t measure your flour properly, you’re likely going to end up with more flour than the recipe calls for.
This is because the flour is densely packed in the bag, and while some recipes are more forgiving, you’d be amazed at how much of a difference and extra tablespoon or two of flour can make in a cookie recipe. Trust, me, this is CRUCIAL!
- The wrong way: Scooping the measuring cup into the bag of flour and shaking it a bit to even out the top.
- The right way: Fluff up the flour in the bag/container with a spoon, then, one spoon at a time, spoon the flour into a measuring cup. Use the back of a butterknife to level off the top of the measuring cup. Alternatively, you can also measure your flour using a food scale.
Can I stuff the cookies with something other than Cookie Butter?
If you don’t want to use cookie butter in these dairy free chocolate cookies, you can either leave it out entirely, use other add-ins, or replace the cookie butter with a similar spread. If you’re using a spread, just be sure to follow the same steps about freezing it before hand so that it’s easier to work with.
Here are a few suggestions for add-ins/spreads you can use instead of cookie butter
Add-ins (use 1/4 -1/2 cup total):
- Chocolate Chips (dark, milk, or white chocolate chips would all be delicious)
- Nuts (walnuts, peanuts, or pecans would go great with these cookies)
- Crushed Candy Canes
- Dried Cranberries
- Dried Cherries
- Soft caramels (chop them up and push them into the tops of the cookie dough before baking so that they don’t end up melting at the bottom of the cookies)
There are so many options, so feel free to get creative with the add-ins!
Spreads: (use 1/2 cup and follow the same freezing instructions below as you would with cookie butter)
- Peanut Butter
- Cashew Butter
- Chocolate Hazelnut spread (for extra chocolatey-ness)
MORE COOKIE RECIPES YOU’LL LOVE
If you make this recipe, let me know how it went in the comments, I’d love to hear from you! You can also tag me on Instagram @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can pin it using the Pinterest button below.
Cookie Butter Stuffed Cookies
- ½ cup butter (vegan or regular)
- 1 cup light brown sugar
- ½ cup granulated sugar
- ½ tbsp vanilla extract
- 1 egg
- ¾ cup cocoa powder
- 1 cup flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup cookie butter
- 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.
- Preheat oven to 325°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine cocoa powder, flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy.
- Add in the eggs and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms. Don't over-mix!
- 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!
- 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.
- Bake for 8-10 minutes, or until the edges look just set. The middles will look soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.