Cookie Butter Stuffed Cinnamon Sugar Cookies
These cookie butter stuffed cinnamon sugar cookies are the ultimate small-batch cookie when you want something soft, gooey, buttery, and packed with warm cinnamon flavor. Each thick cookie is filled with creamy cookie butter, rolled in cinnamon sugar, and baked until the edges are lightly crisp while the centers stay soft and chewy.
This recipe makes just 6 big bakery-style cookies, making it perfect when you want a fresh batch without having two dozen cookies sitting on your counter. The dough balls are about 55 grams each before baking, giving you thick, substantial cookies that look just as good on camera as they taste.
The combination of brown sugar, cinnamon, vanilla, and cookie butter gives these cookies a cozy, caramelized flavor that is especially delicious with a glass of milk or a cup of coffee.
Why You'll Love These Cookie Butter Stuffed Cookies
There are plenty of reasons these cookies have become a favorite small-batch dessert:
Small batch: This recipe makes only 6 cookies.
Thick and bakery-style: The dough is portioned into large balls for substantial, thick cookies.
Soft centers: Brown sugar and an egg yolk help keep the cookies soft and chewy.
Crispy cinnamon sugar coating: Every cookie gets rolled in cinnamon sugar before baking.
Gooey cookie butter center: The cookie butter melts into a rich, creamy filling as the cookies bake.
No mixer required: You can easily make the dough by hand.
Perfect for filming: The large cookies have a beautiful cinnamon sugar coating and a gooey center that looks amazing when broken open.
Tips for Making Thick, Soft Cookies
Use softened butter, not melted butter
Softened butter gives you the right texture for the cookie dough without causing the cookies to spread too quickly.
Melted butter can make the dough much looser and may result in flatter cookies.
Don't skip the 30-minute chill
The refrigerator time is especially important for these stuffed cookies. The dough contains softened butter, and chilling gives it time to firm back up before baking.
It also helps the cookies maintain their thick shape.
Don't overbake
One of the biggest secrets to soft cookies is taking them out of the oven while the centers still look slightly underdone.
At 350°F, these cookies should take approximately 11–14 minutes, depending on your oven and how dark you prefer the edges.
They should have lightly golden edges while the centers remain soft.
Seal the cookie butter completely
When stuffing the cookies, make sure there are no cracks or exposed areas of cookie butter.
If there is a small opening, the filling can escape while baking.
If the dough cracks while you're shaping it, simply pinch the crack closed with your fingers.
Make evenly sized cookies
Since this recipe only makes six cookies, weighing the dough portions is an easy way to make sure they bake evenly.
Aim for approximately 55 grams of dough per cookie.
This also gives you those large, bakery-style cookies that are thick enough to hold a generous cookie butter center.
Can I Use a Different Cookie Butter?
Absolutely. You can use your favorite cookie butter or speculoos-style spread for this recipe.
The most important thing is that the spread has a creamy consistency that can be enclosed inside the cookie dough.
You can also experiment with different flavored cookie butters if you want to change the flavor of the finished cookies.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the stuffed and cinnamon-sugar-coated dough balls ahead of time and keep them refrigerated until you're ready to bake.
For the best texture, I recommend baking them within a day or two.
You can also freeze the unbaked stuffed cookie dough balls. Place them in an airtight freezer-safe container and freeze until solid. When you're ready to bake, you may need to add a few extra minutes to the baking time.
Watch the cookies closely the first time you bake them from frozen because ovens and cookie sizes can vary.
How to Store Cookie Butter Stuffed Cookies
Store leftover cookies in an airtight container at room temperature for up to 3–4 days.
For the softest texture, let them cool completely before sealing them in the container.
If you want to recreate that warm, gooey cookie butter center, microwave an individual cookie for a few seconds before serving.
Why Are My Cookies Spreading?
If your cookies spread too much in the oven, there are a few things that could be happening.
The most common issue is that the dough wasn't chilled long enough. Make sure the stuffed cookie dough balls spend the full 30 minutes in the refrigerator before baking.
Your butter could also have been too warm. Softened butter should be easy to mix but should not be melted or greasy.
Finally, make sure your oven is fully preheated before the cookies go in. An oven that isn't hot enough can allow the butter to melt before the cookie structure has a chance to set.
Why Are My Cookies Not Staying Thick?
For thick cookie butter stuffed cookies, portion size and chilling are key.
These cookies are intentionally made large, with each dough portion weighing about 55 grams. Smaller cookies will naturally spread and bake differently.
The 30-minute chill also helps the dough maintain its structure during baking.
If you want especially thick cookies, you can chill the shaped dough for a little longer before baking.
Serving Suggestions
These cookies are delicious warm, when the cookie butter center is soft and gooey.
Serve them with:
A cold glass of milk
Coffee or espresso
Hot chocolate
Chai tea
Vanilla ice cream
A drizzle of extra cookie butter
A sprinkle of additional cinnamon sugar
For the best presentation, let the cookies cool for a few minutes, then gently break one open to reveal the cookie butter center.
Small-Batch Cookie Butter Stuffed Cinnamon Sugar Cookies
These cinnamon sugar cookies are proof that you don't need a huge batch of cookies to make an impressive dessert. With only six cookies, this recipe is perfect for satisfying a cookie craving, making a small dessert for the weekend, or creating a bakery-style treat for a special occasion.
The cookies have everything you want in a great stuffed cookie: crisp cinnamon sugar edges, soft and chewy centers, buttery brown sugar flavor, and a creamy cookie butter filling tucked inside.
The 30-minute chill keeps the cookies thick, while baking them just until the edges are set ensures they stay soft in the middle.
If you're a fan of cookie butter, cinnamon sugar cookies, or thick bakery-style cookies, these are definitely worth making.
Recipe Notes
Don't skip chilling: The 30-minute chill helps prevent spreading and keeps the cookies thick.
For soft cookies: Remove them from the oven when the edges are set but the centers still look slightly underbaked.
Cookie butter: About 1 tablespoon per cookie gives you a generous center.
Dough size: Each cookie dough portion should be approximately 55 grams.
Storage: Store in an airtight container at room temperature for 3–4 days.
Freezing: Unbaked stuffed dough balls can be frozen and baked later.
Frequently Asked Questions
Can I make more than 6 cookies?
Yes. This is intentionally a small-batch recipe, but you can double the ingredients to make 12 cookies. Keep the cookies around the same size so the baking time remains similar.
Do I have to chill the dough?
Yes, I strongly recommend chilling these cookies for at least 30 minutes. It helps the cookies stay thick and prevents excessive spreading.
Can I use salted butter?
Yes. If using salted butter, you can reduce or omit the additional pinch of salt.
Can I use regular cinnamon instead of cookie butter?
The cookie butter is what creates the stuffed center, so cinnamon alone won't work as a direct substitute. However, you can use your favorite creamy cookie butter or speculoos spread.
How do I get a gooey cookie butter center?
Don't overbake the cookies. Removing them from the oven while the centers are still soft will give you the best gooey texture. You can also warm the cookies briefly before serving.
Why do you use an egg yolk instead of a whole egg?
Using an egg yolk helps give these small-batch cookies a rich, tender and chewy texture without adding too much liquid to the dough. It also helps keep the cookies thick and soft.
Ingredients
For the Cookies
6 tablespoons unsalted butter, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/4 teaspoon ground cinnamon
About 6 tablespoons cookie butter, for stuffing
For the Cinnamon Sugar Coating
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
You can adjust the cinnamon sugar mixture to taste. If you want a more noticeable cinnamon sugar coating, simply make a little extra.
How to Make Cookie Butter Stuffed Cinnamon Sugar Cookies
1. Freeze the Cookie Butter
Line a small plate or baking sheet with parchment paper. Scoop the cookie butter into 6 individual 1-tablespoon portions and place them on the parchment.
Freeze for at least 30 minutes, or until the cookie butter is firm and hardened. You want the portions to be solid enough to easily wrap with cookie dough.
2. Prepare the Cookie Dough
Start by adding the softened butter, brown sugar, and granulated sugar to a mixing bowl. Mix until the butter and sugars are well combined and creamy.
You do not need to whip the mixture for a long time. Since this is a small-batch cookie recipe, mixing just until everything comes together is enough.
Add the egg yolk and vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Be careful not to over mix once the flour is incorporated. Over mixing can develop too much gluten and result in cookies that are less soft and tender.
3. Stuff the Cookies
Divide the cookie dough into 6 equal portions, about 55 grams each.
Take one portion of dough and flatten it gently in your palm.
Place approximately 1 tablespoon of cookie butter in the center. Carefully bring the edges of the dough up and around the cookie butter, completely enclosing the filling.
Pinch the dough together to seal it, then gently roll it between your palms to form a smooth ball.
Repeat with the remaining dough and cookie butter.
Make sure the cookie butter is completely covered by dough. Any exposed filling can leak out during baking.
4. Coat in Cinnamon Sugar
In a small bowl, combine the granulated sugar and cinnamon.
Roll each stuffed cookie dough ball through the cinnamon sugar, making sure the entire outside is coated.
The cinnamon sugar coating adds a subtle crunch to the exterior and gives the finished cookies their signature cinnamon sugar appearance.
5. Chill the Cookie Dough
Place the coated cookie dough balls on a lined baking sheet or plate and refrigerate them for 30 minutes.
Don't skip this step!
Chilling the stuffed cookie dough helps the butter solidify and prevents the cookies from spreading too quickly in the oven. It also helps keep the cookies thick and gives the cookie butter filling a better chance of staying inside the cookie.
While the cookies chill, preheat your oven to 350°F.
6. Bake
Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving plenty of space between each cookie.
Bake at 350°F for 11–14 minutes.
The cookies should look set around the edges but still appear slightly soft in the center. Avoid waiting until the centers look completely baked in the oven. The cookies will continue to cook from the residual heat of the baking sheet as they cool.
For the softest centers, take them out toward the earlier end of the baking range.
Let the cookies cool on the baking sheet for several minutes before transferring or eating.
Recipe
Cookie Butter Stuffed Cinnamon Sugar Cookies
Servings: 6 large cookies
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 11–14 minutes
Total time: About 55 minutes
Oven temperature: 350°F
Ingredients
Cookies
6 tablespoons softened butter
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/4 teaspoon cinnamon
About 6 tablespoons cookie butter
Cinnamon Sugar
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
Instructions
In a bowl, mix the softened butter, brown sugar, and granulated sugar until creamy and well combined.
Mix in the egg yolk and vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Do not overmix.
Divide the dough into 6 portions, about 55 grams each.
Flatten each portion slightly and place about 1 tablespoon of cookie butter in the center.
Carefully wrap the dough around the cookie butter, sealing it completely. Roll into a smooth ball.
Mix the cinnamon and sugar together in a small bowl. Roll each stuffed dough ball in the cinnamon sugar.
Refrigerate the coated cookie dough balls for 30 minutes.
Preheat the oven to 350°F.
Place the chilled cookies on a parchment-lined baking sheet.
Bake for 11–14 minutes, until the edges are lightly golden and the centers still look slightly soft.
Let the cookies cool on the baking sheet for several minutes before serving.
