Cookie Butter Stuffed White Chocolate Chip Cookies
I just can’t control myself, oh! They want more? Well I’ll give them more!
After I made Cookie Butter-White Chocolate Rice Krispies I did three things. First, I destroyed an entire row of rice krispies while cutting them. Next, I made a second batch of rice krispies, because one batch wasn’t enough. Then, with some free time on my hands, I whipped up some Cookie Butter Stuffed White Chocolate Chip Cookies… I had all the ingredients staring at me on the counter, how could I not?
After the pure insanity that just took place in my kitchen in the matter of thirty minutes, I stood there and judged myself for a solid thirty seconds… And then I proceeded to eat another cookie and all was right in the world again.
Britney wasn’t the only one who couldn’t control herself… (See song reference above.)
And the funny thing is, I don’t even like ginger!
Cookie Butter Stuffed White Chocolate Chip Cookies recipe from Picky Palate:
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 ½ cups white chocolate chips
2 cups Trader Joe’s Speculoos Cookie Butter (Biscoff spread works too!)
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla beating until well combined.
- Place flour, baking soda and salt into a large mixing bowl. Stir to combine. Slowly add to wet ingredients along with white chips until just combined.
- With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. With your thumb, press into each cookie making a little well for the Cookie Butter. Using a small cookie scoop, scoop about 1 tablespoon Cookie Butter into each pressed cookie. Place another scoop of cookie dough on top and press edges gently. Cookie Butter will not be completly enclosed and will be visible around edges. Bake for 12-15 minutes, until edges are just golden brown. Let cool for 10 minutes on baking sheet then transfer to a cooling rack to cool completely. Best served with a tall glass of milk.
Makes 24 large cookies