Chocolate Cookies with Biscoff Cookie Butter Filling

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.

Ingredients

• 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
Hand mixer
Cookie sheet lined with parchment paper
Small and medium cookie scoops (optional)

Step 1:
In a large mixing bowl, cream together the butter, sugars, and 1/4 cup of cookie butter.

Step 2:

Add in the egg and vanilla; mix well.

Step 3:

In a separate smaller bowl, whisk together the flour, cocoa, and baking soda.

Step 4:

Add the dry ingredients to the creamed mixture and mix well.

Step 5:

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.

Step 6:

In another bowl, mix together the confectioners’ sugar with remaining 3/4 cup cookie butter until smooth.

Step 7:  

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.

Step 8:

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.

Step 9:  

Once the cookie dough filling is completely covered, place the cookies back on the prepared cookie sheet with the seam side down.

Step 10:  

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!

Step 11:

Bake at 375° F  for 7-9 minutes or until set.

Remove to wire racks to cool completely. Makes 2 dozen.

Happy Caking!

Rose