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Chocolate Chip Cookies Filled With Chocolate Cookie Butter

Gloriously delicious, warm, melty, gooey chocolate chip cookies filled with chocolate cookie butter.
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Course: Dessert
Servings: 16 -20 cookies
Author: Jamieanne | Apple a Day


  • ¾ cup 170g unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup bittersweet chocolate chips
  • Trader Joe's Speculoos Cookie & Cocoa Swirl cookie butter*


  • Before you begin the cookie dough, scoop out 24 teaspoons of cookie butter and place them on a baking paper-lined tray or plate. Ensure they are not touching. Freeze for at least 1 hour, or up to 4 hours. Leave in the freezer until ready to use.
  • Line a baking sheet with baking paper.
  • Place flour, cornstarch, baking soda and salt in a medium bowl and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color, about 3 minutes. Add egg and vanilla and blend in.
  • Mix in flour mixture on low speed. Stir in chocolate chips.
  • Scoop out well-rounded tablespoons of cookie dough and with your thumb, make an indentation into the ball of dough and place onto the baking tray. From the freezer, grab 1 frozen mound of cookie butter and nestle it into the thumbprint you made in the cookie dough. Gently wrap the dough around the cookie butter until no cookie butter is showing. Place back onto the baking tray and flatten just slightly with the palm of your hand. Repeat, until all the cookie dough is used up (if you have leftover frozen cookie butter, let it thaw out on the counter and put it back into the jar). Place the baking tray into the refrigerator for 30 minutes (or freezer for 15 minutes) to let the dough and cookie butter firm up.
  • Meanwhile, preheat oven to 350F (180C).
  • Take the baking tray out of the refrigerator and bake cookies for 8-10 minutes, until barely golden brown around the edges. The tops of the cookies shouldn't brown; it is imperative that you do not bake the cookies any longer than 10 minutes.
  • Let cool on the baking sheet for five minutes. Remove from baking sheet and let cool completely on a wire rack.
  • Store in an airtight container for 3 days. The cookies can be gently re-heated in the oven for a 2-3 minutes for that fresh-from-the-oven taste.


You can use any type of spread you'd like in place of the Trader Joe's Speculoos Cookie & Cocoa Swirl cookie butter. Use Biscoff, or even peanut butter or Nutella. So many choices!