Freshly baked cookie butter chocolate chunk cookies on parchment paper, with golden crisp edges, gooey cookie butter centers, and melted chocolate chunks. One cookie is broken open to show the soft, rich filling, set in warm, cozy lighting for a baking blog aesthetic.

Cookie Butter Stuffed Chocolate Chunk Cookies

ByCassidy

If you’re a cookie butter lover, these Cookie Butter Chocolate Chunk Cookies are about to become your new favorite treat. They’re soft, chewy, and perfectly golden with gooey pools of chocolate and a molten cookie butter center that melts when you bite in. Finished with a sprinkle of sea salt, these cookies strike the perfect balance of rich, sweet, and just a little fancy. Perfect for holiday cookie exchanges or enjoying on a cozy day. 

Freshly baked cookie butter chocolate chunk cookies on parchment paper, with golden crisp edges, gooey cookie butter centers, and melted chocolate chunks. One cookie is broken open to show the soft, rich filling, set in warm, cozy lighting for a baking blog aesthetic.

These cookies start with a buttery brown sugar dough that’s easy to mix up, no fancy mixer required. Each cookie is stuffed with a spoonful of cookie butter that melts inside while baking, creating that irresistible soft center. Big chocolate chunks add texture, and a touch of flakey sea salt on top makes every bite pop. The dough only needs a short chill before baking, and they come out with crisp edges and chewy middles every time.

Helpful Tips & Variations

  • Freeze the filling: Scoop small dollops of cookie butter onto a parchment-lined tray and freeze for 30 minutes before stuffing — this keeps the centers gooey, not messy.
  • Use chopped chocolate: Roughly chopped chocolate chunks melt into perfect pockets of chocolate, unlike chips which hold shape.
  • Don’t skip the sea salt: That pinch of flaky salt makes the sweetness shine.
  • Add a swirl: Skip the stuffing and drizzle or swirl cookie butter over the tops before baking for a marbled effect.
  • Make ahead: Freeze stuffed cookie dough balls — bake straight from frozen for a fresh-baked cookie anytime.

Recipe: Cookie Butter Stuffed Chocolate Chunk Cookies

Cookie Butter Stuffed Chocolate Chunk Cookies
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Cookie Butter Stuffed Chocolate Chunk Cookies

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

14

Cookies
Prep time

55

minutes
Cooking time

11

minutes
Calories

225

kcal

Soft, chewy, and filled with a gooey cookie butter center, these chocolate chunk cookies are the perfect mix of cozy comfort and bakery-level indulgence.

Ingredients

  • For the Cookies:

  • ½ cup (113 g) unsalted butter, melted and slightly cooled

  • ½ cup (100 g) brown sugar, packed

  • ¼ cup (50 g) granulated sugar

  • 1 large egg + 1 egg yolk

  • 2 teaspoons vanilla extract

  • 1 ¾ cups (220 g) all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup (125 g) chopped semi-sweet or dark chocolate chunks

  • ½ cup cookie butter (for filling)

  • For Topping:

  • Flaky sea salt, for sprinkling

Directions

  • Prepare the filling: Scoop small 1-teaspoon dollops of cookie butter onto a parchment-lined plate or tray. Freeze for at least 30 minutes.
  • Make the dough: In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla; whisk until glossy.
  • Add dry ingredients: Sift in flour, baking soda, baking powder, and salt. Mix just until combined — don’t overmix. Fold in chocolate chunks.
  • Assemble the cookies: Scoop 2 tablespoons of dough, flatten slightly, and place a frozen dollop of cookie butter in the center. Top with another tablespoon of dough, sealing edges completely.
  • Chill: Place stuffed dough balls on a tray and refrigerate for 30 minutes (or freeze for 15 minutes).
  • Bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Place cookies 2 inches apart and bake 10–12 minutes, until edges are golden and centers look slightly underbaked.
  • Finish: Immediately sprinkle each cookie with flaky sea salt. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • The centers will stay soft as they cool — that’s part of the magic!
  • Don’t overbake; they’ll continue cooking slightly on the pan.
  • You can skip stuffing and fold cookie butter directly into the dough for a quicker version (it’ll create ribbons of flavor).
  • These are best slightly warm — pop leftovers in the microwave for 10 seconds to re-melt the center.

Storage & Freezing Tips

  • Room Temperature: Store in an airtight container for up to 4 days.
  • Refrigerate: Keeps up to a week, though they’re best fresh.
  • Freeze Dough: Freeze stuffed dough balls up to 2 months; bake from frozen, adding 1–2 minutes to the time.
  • Freeze Baked Cookies: Cool completely, wrap well, and freeze up to 1 month.

More Cookie Recipes

I hope you and your loved ones enjoy these Cookie Butter Chocolate Chunk Cookies as much as my family and I do! If you make them, tag @cassandcrumb on Instagram and Facebook or leave a comment below — I’d love to see your gooey cookie creations.

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