Gluten Free Cookie Butter Stuffed Cookies

These gluten free cookie butter stuffed cookies are one of the best things I’ve baked in a long time. Soft, warm, and hiding a gooey cookie butter center that melts the moment you bite in.

If you’ve ever had cookie butter straight from the jar, you already know how good it is. Now imagine that tucked inside a warm, cinnamon-spiced cookie with white chocolate chips.

The recipe is completely gluten free, and honestly, nobody would ever guess. The texture is soft and chewy, just like a classic stuffed cookie should be.

You don’t need any fancy equipment or hard-to-find ingredients. Just a good gluten free flour blend, some basic pantry staples, and a little bit of patience while the cookie butter balls freeze.

These are best enjoyed while they’re still a little warm, when the center is all melty and gooey. Trust me, you’ll want to make a double batch.

Why You’ll Love This Recipe

That Gooey Cookie Butter Center – When you bite into one of these cookies and hit that warm, melty cookie butter filling in the middle, it honestly feels like a bakery-level treat that just happens to be gluten free.

Soft and Chewy Texture – Pulling them out while the centers still look slightly underdone gives you that perfectly soft, chewy cookie with just a little golden crispness on the edges, which is exactly the texture you want when there’s a gooey filling inside.

They’re a Showstopper – If you bring these to a party or gathering, the moment someone breaks one open and sees that cookie butter oozing out of the center, everyone is going to want one and ask you for the recipe.

Ingredients

• 14 tsp Gluten Free Cookie Butter Spread, frozen into 14 small balls
• 2 1/4 cups Gluten Free All-Purpose Flour Blend
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• 1/2 tsp Salt
• 3/4 cup Unsalted Butter, softened
• 3/4 cup Packed Brown Sugar
• 1/4 cup Granulated Sugar
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 1/2 cup White Chocolate Chips

How to Make

Step 1

Line a small plate with parchment paper. Scoop 14 level teaspoons of gluten free cookie butter spread, roll them quickly into small balls, and place on the parchment. Freeze for at least 1 hour until solid.

Step 2

In a medium bowl, whisk together gluten free all-purpose flour blend, baking soda, cinnamon, and salt. Set aside.

Step 3

In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer until fluffy, about 3 minutes. Add the eggs one at a time, then beat in the vanilla extract.

Step 4

Add the flour mixture and mix on low speed until a thick dough forms. Fold in the white chocolate chips. Refrigerate the dough for 30 minutes.

Step 5

Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough, flatten in your palm, place a frozen cookie butter ball in the center, and wrap the dough around it completely. Roll into a ball and place seam-side down on the baking sheet, spacing 3 inches apart.

Step 6

Bake for 11 to 13 minutes until the edges are set and golden but the centers still look slightly underdone and puffy.

Step 7

Let the cookies cool on the baking sheet for 8 minutes before transferring to a wire rack. The cookie butter center will be warm and gooey. Serve within a few hours for the best melty center.

My Tips

Freeze the Cookie Butter Balls Until They’re Rock Solid

One hour in the freezer is the minimum, but two hours is better. If those cookie butter balls aren’t completely frozen solid, they’ll melt into the dough while baking and you won’t get that gooey stuffed center.

When you’re rolling them, work fast because cookie butter softens really quickly from the heat of your hands. If they start getting sticky and losing their shape, pop them back in the freezer for another 20 minutes before continuing.

A good test is to press one with your fingertip right before you use them. If it dents at all, they need more time.

Chill the Dough So It’s Easy to Work With

That 30 minutes in the fridge isn’t optional. Gluten free dough tends to be stickier and softer than regular cookie dough, and if it’s too warm it’ll be nearly impossible to flatten and wrap around the cookie butter balls without it falling apart.

If it still feels too soft after 30 minutes, give it another 10-15 minutes. You want it firm enough to handle but not so hard that it cracks when you try to shape it.

While you’re assembling the cookies, keep the rest of the dough in the fridge and only pull out what you need for a few cookies at a time.

Seal the Dough Completely Around the Filling

When you flatten the dough in your palm and place the frozen cookie butter ball in the center, make sure you use enough dough to fully cover it with no thin spots or gaps. If there’s even a small opening, the cookie butter will leak out during baking and burn on the pan.

After wrapping, roll it between your palms a few times to smooth out any seams. Place it seam-side down on the baking sheet so gravity helps keep everything sealed while it bakes.

If the dough starts cracking as you wrap, your hands are probably too cold or the dough got too firm. Let it warm up for just a minute and it’ll become more flexible.

More Tasty Recipes

• Gluten Free Caramel Stuffed Chocolate Cookies
• Gluten Free Chocolate Peanut Butter Lava Cookies
• Gluten Free Chocolate Chip Cookies
• Gluten Free Peanut Butter Blossoms
• Gluten Free Soft Snickerdoodle Cookies

FAQ

How do I store these cookies so the cookie butter center stays gooey?

These are honestly best eaten within a few hours of baking, while the centers are still warm and melty. Once they cool completely, the cookie butter center firms up and loses that gooey texture.

To bring it back, you can microwave a cookie for about 10 to 15 seconds and the center will get soft and warm again. Store leftovers in an airtight container at room temperature for up to 3 days.