I realized a few months back that cookie butter is one of my most favorite things ever. I can eat the stuff by the spoonful straight out of the jar and I just don’t know when to quit.
It really surprised me how much I love it considering I’m not really a fan of peanut butter. I mean, peanut butter is okay if it’s in the form of a Reese’s cup or something, but otherwise, I could live without it.
But since cookie butter is so much like peanut butter in consistency, I decided that it would be perfect to try out in recipes that normally call for peanut butter. That’s how these cookies came to be.
The first recipe I made was actually these Biscoff Cookie Butter Swirled Cheesecake Bars… but since I still had more cookie butter in the jar and I was determined to not eat it all straight off the spoon, I kept digging and found another recipe I wanted to try.
So I found a recipe in an old Taste of Home cookbook and adapted it to make these Chocolate Cookies with Cookie Butter Filling. I used Biscoff Spread (aka cookie butter), but you could use any brand or variety that you like or even switch back to peanut butter if you must.
However, I strongly recommend that you try these cookies with a cookie butter. I don’t think you’ll regret it!
So here we go… the recipe for Chocolate Cookies with Biscoff Cookie Butter Filling.
- 4 oz salted butter, softened (equal to 1 stick)
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/4 cup Biscoff Spread (or other cookie butter or peanut butter)
- 1 egg, lightly beaten
- 1 tsp. vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp. baking soda
- 3/4 cup Biscoff Spread (or other cookie butter or peanut butter)
- 3/4 cup confectioners' sugar
3 mixing bowls
Cookie sheet lined with parchment paper
Small and medium cookie scoops (optional)
In a large mixing bowl, cream together the butter, sugars, and 1/4 cup of cookie butter.
Add in the egg and vanilla; mix well.
In a separate smaller bowl, whisk together the flour, cocoa, and baking soda.
Add the dry ingredients to the creamed mixture and mix well.
Divide into 24 pieces, and flatten each piece into a 3-inch circle. Place on a parchment lined cookie sheet.
Note: I used a scoop to get cookies all the same size and then I used my fingers to do flatten the balls. You could also roll them by hand and then flatten them.
In another bowl, mix together the confectioners’ sugar with remaining 3/4 cup cookie butter until smooth.
Using a small cookie scoop, dip out 24 balls of the cookie butter filling. Again, you could roll these by hand – they need to be around 1 inch each.
Place one peanut butter ball on each circle; bring edges over to completely cover it. The dough may crack a little when doing this – just reshape them as needed.
Once the cookie dough filling is completely covered, place the cookies back on the prepared cookie sheet with the seam side down.
Slightly flatten each cookie again with your fingers or you could use the bottom of a glass dipped in sugar. Either way works just fine!
Bake at 375° F for 7-9 minutes or until set.
Remove to wire racks to cool completely. Makes 2 dozen.