Gluten Free Cookie Butter Stuffed Cookies
These gluten free cookies hide a warm, gooey cookie butter center in every bite. They're a must-try for any cookie lover.
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Equipment
- electric mixer
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
Instructions
- 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.
- In a medium bowl, whisk together gluten free all-purpose flour blend, baking soda, cinnamon, and salt. Set aside.
- 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.
- 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.
- 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.
- Bake for 11 to 13 minutes until the edges are set and golden but the centers still look slightly underdone and puffy.
- 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.
Servings: 14 cookies
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g
Calories: 278kcal
Cost: $12