Cookie Butter-Stuffed Brown Butter Chocolate Chip Cookies with a Sea Salt Sprinkle

DSCN2283Browned butter meets cookie butter in this flavorful recipe. Yes, it’s a mouthful: a mouthful of simple but delightful flavors. Browned butter adds a nutty element, while cream cheese in the dough adds a softness to the finished cookies. And when you bite into the core of the cookie, you’re rewarded with a tasty bit of cookie butter. When the cookies are hot, the cookie butter center melts out, giving you a gooey bite. Once the cookies cool, the cookie butter melds into the other flavors and adds an additional layer of depth. I made these cookies last weekend for a friend’s house party, and the plate emptied out even quicker than I expected! A quick word on cookie butter, in case you’re unfamiliar with it. Cookie butter is a paste made from crushed spiced cookies and oil. It’s been popular in Europe for quite some time, known there as “speculoos.” We have Trader Joe’s to thank for its popularity in the U.S., as they were the first brand to really market the product over here. You can find a jar at Trader Joe’s or under the Biscoff label at other grocery stores. This recipe is simple, but it does take some planning ahead to get it right. First comes browning the butter, then making the dough, then chilling the dough, then freezing the cookie butter centers – and then you bake it. I preferred these cookies cooled when the cookie butter had melded in a bit more vs. melty centers, so in the future I am going to allow time for them to fully cool, too. That’s just a personal preference though – they’re also great right out of the oven!

Cookie Butter-Stuffed Brown Butter Chocolate Chip Cookies with a Sea Salt Sprinkle

Source: Shared Appetite Yield: My batch yielded 30 cookies. But I ate some of the dough… so you might get a few more cookies if you show better self-control! Suggested equipment: whisk, mixer Total Time: 3 hours assuming you’re only chilling the dough 2 hours, but you could make the dough ahead of time and chill up to 3 days if you wanted Cook Time: 11-15 minutes (mine took a little longer than the Shared Appetite suggestion) Ingredients

  • 3/4 cup unsalted butter
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cream cheese, softened
  • 1 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1.5 cups chocolate chips (the recipe calls for dark but I was out, so used semi sweet) 
  • 1 jar cookie butter – you won’t use the whole jar 
  •  sea salt (you will just sprinkle this, so use as much or little as you want)

Step by Step Directions Note that any Italics below are my own comments on the Shared Appetite post. I broke the directions into a few more steps than the original blogger, too. Remember to plan ahead since there are some wait times built in here.  Brown the butter 

  1. Place butter in a small saucepan and melt over medium heat, stirring occasionally. Butter will begin to foam as it melts. The color will then progress from yellow to tan-ish to a light brown. You know the butter is done when you smell a nutty aroma. Remove pan from heat and transfer butter to a bowl to cool (there will be milk solids on the bottom of the pan. Try to leave as much of this sediment in the pan when pouring butter into bowl.)

Once the butter has cooled, make the dough

  1. Combine flour, baking soda, and Kosher salt in a medium bowl.
  2. In your stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, beat butter with cream cheese, brown sugar, and granualted sugar until creamy and well-combined. Add vanilla and the eggs, one at a time, and beat until fully incorporated. On low, gradually add in the flour mixture until well combined, then stir in chocolate chips.
  3. Refrigerate cookie dough at least 2 hours and up to a couple days. This will allow the flavors to meld and will yield a better cookie.

Prep the cookie butter centers: 

  1. About 30 minutes before ready to bake cookies, drop approximately 30 little dollops of cookie butter (about 1 teaspoon-sized) onto a wax paper lined plate. Place in freezer and allow to firm up.

Now… bake your cookies! 

  1. Preheat oven to 350°F. Remove cookie butter from freezer and cookie dough from refrigerator. Take a spoonful of cookie dough, flatten it pretty thin between the palms of your hands, place a dollop of cookie butter in the center, and form the dough around and completely encapsulate the cookie butter. Roll dough into a ball and place on baking tray. Repeat.
  2. Bake cookies for approximately 11-13 minutes, until the edges are just golden brown and the center is still a bit pale. It’s better to underbake then to overbake! Remove cookies to a cooling rack and sprinkle lightly with sea salt. Devour immediately. Heed the warning and do not overbake-  they will firm up a bit! 
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7 thoughts on “Cookie Butter-Stuffed Brown Butter Chocolate Chip Cookies with a Sea Salt Sprinkle

  1. Pingback: Caramel-Stuffed Chocolate Chocolate Chip Cookies | sugarsmith

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  6. Pingback: Biscoff Gooey Butter Cake | sugarsmith

  7. Pingback: Caramel-Stuffed Salted Chocolate Chip Cookies | sugarsmith

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