Browned Butter Stuffed Cookies

So as you know, we love cookies, so we though the best way to start your Saturday is make these delicious Browned Butter Stuffed Cookies. And you can stuff these bad boys with just about anything. Okay, maybe not anything, but you can can experiment and see what tickles your fancy.

We reccomend Nutella, Cookie Butter and Peanut Butter. Those are front runners in this household. But like the recipe states you can try a whole bunch of different “stuffers”. Let us know, what you’re favorite is!

Browned Butter Stuffed Cookies

Browned Butter Stuffed Cookies

What you need? 

  • Measuring Cups
  • Measuring Spoons
  • Saute Pan
  • Stand Mixer or Hand Mixer
  • Medium Sized Bowls
  • Wooden Spoon
  • Cookie Sheet x2
  • Wax Paper
  • Parchment Paper
  • Pam (optional)

Dry Ingredients 

  • 2 1/14 cups AP flour
  • 1 1/4 cup brown sugar
  • 1/4 cup bakers sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoons kosher salt
  • 1 cup dark chocolate chunks or chips
  • Fleur De Sel (for sprinkling)

Wet Ingredients 

  • 1 cup (2 sticks) unsalted butter (cut into pieces)
  • 1 tablespoon plain greek yogurt
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla bean paste (or extract)
  • A jar of your favorite spreadable (cookie butter, peanut butter, jam, marshmallow fluff, Nutella ect.)

**These cookies are big, so if you want a lot of cookies, double the recipe. Especially if you’re a nibbler like me.

Step 1: 

In a medium bowl, whisk together the flour, baking soda, and salt and set to the side.

Step 2: 

In a heavy bottom sauce/sautee pan (if you can, avoid non-stick) turn your burner to medium heat and put the butter in the pan, stirring constantly. The butter will foam, but keep stirring. If you see brown specks, don’t be alarmed, that’s a good thing! When the butter goes from a butter smell, to a nutty aroma, then your butter is browned.

Step 3:

Immediately remove from the heat, and pour into a heat proof bowl. Stick in the freezer for no more than five minutes to cool. Remember, you don’t want it to harden, just cool!

Step 4: 

In a stand mixer, cream together butter and both sugars until well blended.

Step 5: 

Next beat in the egg, the yolk, vanilla paste (or extract) and yogurt until fully incorporated.

Step 6: 

Slowly, add the dry ingredients until just combined. I know you want to keep mixing, but don’t. It’s okay if still see some flour.

Step 7: 

Fold in dark chocolate chunks.

Step 8: 

If you want successful cookies, my mom says to always chill your dough! You have two choices, you can either stick it in the fridge for 1.5-2 hours or stick it in the freezer for 30 minutes. I personally do the freezer.

Step 9:  

Depending on which chilling method you use, turn the oven on just before the cookies are ready to come out. Preheat oven to 350°.

Step 10:

Line a cookie sheet with wax paper, and take your favorite spreadable (I’m partial to Cookie Butter and Nutella) and drop little dollops onto the wax paper. Put in the freezer to harden them. This will make putting them in the dough, much easier. I did about quarter sized dollops, but the sizes varied. You can also do this before you make the cookies, so they dollops are fully frozen. It’s much easier to work with frozen filling, than just chilled. Trust me.

Step 11:

While the dough is still chilling, take your cookie sheet and line them with parchment paper. Christie uses cooking spray to keep the parchment paper on the tray. Hello life hack!

Step 12: 

Once the dough is fully chilled, and the dollops are firm enough to handle. It’s time to start making the cookies! Take some dough (we eyeballed it) and flatten it out in your palm, about 4 inches across, and place a dollop of Cookie Butter or Nutella in the center. Close the cookie up, and gently roll it.

Step 13: 

On a cookie sheet lined with parchment paper, place the delicious dough balls down. I only did six cookies total, three on each side or two down. It all depends on how you look at it. But no more than six on a cookie sheet. These bad boys spread.

Step 14:

Bake the cookies for about twelve minutes, slightly browned on the edges, but still slightly “underdone” in the middle. I like chewy on the middle, but crunchy on the outside. I always slightly undercook my cookies to achieve this.

Step 15: 

As soon as the cookies are out of the oven, sprinkle with fleur de sel and let cool on cookie sheet for about two minutes. This allows the salt to really stick to the melted chunks. DO IT.

Step 16: 

The cookies are delicate so gently remove them from the cookie sheet, and place on a cooling rack. Repeat until all the dough is gone. Oh, and then eat. Cause they’re delicious.

Browned Butter Stuffed Cookies

Today’s recipes were inspired by Ambitious Kitchen, Kirbie’s Kitchen, and love & olive oil.

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