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Cookie Butter-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies


  • Total Time: 43 minutes
  • Yield: Approximately 30 cookies 1x

Ingredients

Scale
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/4 cup cream cheese, softened
  • 1 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 - 2 cups good quality dark chocolate chips
  • 1 Jar cookie butter (you won't use the whole jar)
  • Sea Salt

Instructions

  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.)
  2. Once brown butter has cooled:
  3. Combine flour, baking soda, and Kosher salt in a medium bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes