If you’re looking for ways to use cookie butter in new and exciting ways, you have to try this Espresso Cookie Butter Cookie Recipe! After first hearing about a cookie butter latte, my world has been changed for the better! Just wait until you try this cookie with the perfect espresso flavor with a gooey center of cookie butter! Who needs a morning coffee when you have this cookie!?
Why You’ll Love…
I absolutely adore a stuffed cookie! Biting into a pretty average cookie to find a delicious melty filling is one of the best surprises you could ask for! I love when a cookie looks unassuming at first, but then there’s a whole new world inside the cookie! If you love stuffed cookies as much as I do, be sure to check out my recipe for Peanut Butter Nutella Stuffed Cookies! (They’re even better than they sound!)
How To Stuff Cookie Dough
It might look like an act of delicious cookie art to get a creamy filling inside a cookie dough, but I have a few tricks!
- Scoop whatever filling you would like onto a baking sheet lined with parchment paper. Then freeze for about 15 minutes! This makes it easier to work with, especially if its a creamy filling like jam, peanut butter, or cookie butter in this case!
- Flatten out your cookie dough as much as you can, then place the frozen filling in the middle.
- Wrap the cookie dough completely around the filing. Then roll it between your hands a few times to make sure the filing is completely covered!
- If you’re worried about the cookies spreading too much, you can put the cookie dough in the freezer for about 20 minutes to make sure it won’t spread too much in the oven!
With these easy tricks, you can stuff any cookie you want! Your cookie options are endless!
Instant Espresso Powder
There’s a few similar ingredients that pop up when it comes to adding coffee to desserts. Typically its a variation or instant coffee, instant espresso, and instant espresso powder. Let me break it down for you on what each ingredient is and how best to use it in this recipe!
Instant Coffee – This is less concentrated than instant espresso. It’s essentially brewed coffee that’s been freeze dried.
Instant Espresso – A more Concentrated flavor compared to instant coffee. It’s made from drying out brewed espresso then grinding it into a smooth powder! This gives it a stronger flavor, which I prefer in baking recipes!
Espresso Powder – Very similar to instant espresso and is prepared essentially the same way.
I have found that instant espresso is easiest to find and typically use that in most of my desserts! So save the instant coffee for your cup of coffee in the morning, and leave the espresso for baking!
Equipment Needed:
Hand Mixer – This helps incorporate the ingredients a bit easier! You can use a large bowl and hand mixer or just mix everything into the bowl of a stand mixer!
Baking Sheet or Cookie Sheet – Baking sheets are a must in my kitchen, especially with cookies!
Cookie Scoop – I prefer to use a 2 ounce cookie scoop, but you can use a small, medium, or large cookie scoop for this recipe!
Parchment Paper – I use this with all of my baking recipes to make sure nothing sticks to the pan!
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Ingredient List:
See Recipe Card for Full Details.
Additions and Substitutions
This recipe with the cookie butter spread and the instant espresso are truly a match made in cookie heaven! However, here are a few more ways to spice up this recipe!
Chocolate Chips – Add in some bittersweet chocolate or dark chocolate to really enhance the flavors of these espresso cookies
Browned Butter – Adding browned butter to this recipe will add a depth of flavor to these cookies!
Flaky Sea Salt – Adding a touch of salt to the top always pushes your cookie recipe to the next level!
Almond Butter – If you can’t find cookie butter, almond butter would make a great substitution!
P.S. If you like brown butter and espresso together, try out my recipe for Brown Butter Espresso Chocolate Chip Cookies!
Step by Step Instructions:
Step 1. Scoop a dollop of cookie butter onto a tray. Place in the freezer for about 10-12 minutes.
Step 2. Mix together butter, brown sugar, and sugar. Then add in egg and vanilla extract.
Step 3: Add in dry ingredients.
Step 4. Scoop cookie dough and flatten out. Place cookie butter in the middle, then wrap cookie dough around the cookie butter. Place on a baking sheet and bake for about 13-15 minutes.
Storage Instructions:
Place baked cookies in an airtight container for about 3-4 days! If you want to freeze these cookies, add cookie dough balls to a baking sheet and place in the freezer. When they’re fully frozen, place in an airtight freezer bag to store for 3-4 months.
When ready to eat, let the cookie dough thaw at room temperature for about 30 minutes before baking in a preheated oven.
Helpful Tips and Tricks
- Be careful when measuring your flour. I have a whole blog post written here about how adding too much flour can harm your recipe is you are incorrectly scooping flour with your measuring cup! Read all about it if you struggling with crumbly cookie dough!
- Use a round cookie cutter to gently swirl around the edge of the cookie! This pushes the cookie back into itself after spreading! Then you wind up with a gooey center and crispy edges! Best of both worlds!
- Underbake the cookies by a minute or two, then let them rest of the cookie sheet! I don’t like using a cooling rack or wire rack, because the cookies will still need a few minutes to set up on the baking sheet!
- If you feel like your cookies are spreading too much, you can always freeze your cookie dough for about 20 minutes to help reduce spreading!
I absolutely love the chewy texture of these cookies paired with the crispy edges! There’s nothing like a center of gooey cookie butter in a warm hot cookie! If you need any other reason to love cookie butter more, then just try this Espresso Cookie Butter Cookie Recipe!
Cheers!
-Holly Michelle
Espresso Cookie Butter Cookie Recipe!
Equipment
- 2 oz Cookie Scoop
- Baking Sheet
- Hand Mixer
Ingredients
- 1 ¾ cups Flour
- 1 tablespoon Espresso Powder
- 1/2 teaspoon Baking Powder
- 1 stick Butter room temperature
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/2 cup Cookie Butter Spread
Instructions
- Scoop cookie butter spread into small dollops on parchment paper, about 1 tablespoon dollops! Then place in the freezer for about 10 minutes.1/2 cup Cookie Butter Spread
- Preheat oven to 350 degrees.
- In a bowl, mix together butter, sugar, and brown sugar.1 stick Butter room temperature, 1/2 cup Sugar, 1/2 cup Brown Sugar packed
- Once mixture is light and fluffy, and in egg and vanilla extract.1 Egg, 1 teaspoon Vanilla Extract
- Then add in dry ingredients.1 ¾ cups Flour, 1 tablespoon Espresso Powder, 1/2 teaspoon Baking Powder
- Scoop cookie dough into your hand and flatten into a disc. Place one frozen cookie butter dollop in the middle. Then fully wrap the cookie dough around the dollop.
- Place on a baking sheet and gently press down.
- Bake in a preheated oven for about 13-15 minutes.
- Let cool slightly and enjoy!
