A friend sent me this recipe from Picky Palate after she’d made the cookies for a cookout last summer. They were incredible, and I finally had an occasion to make them! The original recipe calls for Biscoff, and I didn’t know what that was, but my friend said she’d just used cookie butter in its place. So I did, too!
When I brought the cookies to a housewarming party, someone asked what they were called, and I had no clue. I wasn’t even sure how to describe them accurately. (Now, days later, I can easily see that they’re cookie butter-stuffed white chocolate chip cookies, similar to the title of the Picky Palate post, which I couldn’t remember at the time. All I remembered was the word Biscoff.) Another friend joked my situation was like being an archeologist and discovering a new fossil, and weren’t those usually named for the person who found them? These friends declared the cookie to be the Jessiesaurus. Who was I to argue?
So here is the recipe for the Jessiesaurus Cookie. From the original recipe, I swapped out Biscoff for Cookie Butter, and decreased the amount of sugar, as well as the amount of white chocolate chips. (I used 2 cups, not the 2.5 listed. It’s one full bag of chips, though!)
JESSIESAURUS COOKIES – Makes about 2 dozen stuffed cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 Tbsp vanilla
- 4 cups AP flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups (one 12 oz bag) white chocolate chips
- one jar Cookie Butter
Prepare two baking sheets with parchment paper. You’ll be preheating the oven to 350°F. There’s no need to preheat your oven just yet, depending how long it takes to warm up, because shaping the cookies will take a bit of extra time once you’ve made the dough. You can probably start it when the dough is finished, and you’re about to stuff the cookies.
I forgot to take pictures of the first few steps, because I was so focused on making the cookies, but you can refer to any of my other cookie posts, and the steps are (and look) the same.
Cream together your butter and sugars until light and fluffy. Then, add in your eggs and vanilla, and mix until smooth.
In a separate bowl, combine your dry ingredients – flour, baking soda, salt – and whisk together. Then add them to your butter mix. Don’t mix it in completely, there should still be some flour visible, because you don’t want to over-mix before adding in your white chocolate chips. Add the chips, and then mix the rest of the way until everything is well-incorporated.
If you have a cookie scoop, use a medium sized one to portion your dough. I just used a spoon and and estimated a walnut-sized scoop. (Roughly 2 Tbsp/1 oz). A bit bigger won’t hurt, but you’ll have less cookies. Also, these will spread while baking, so you don’t want them too big if you’re putting 12 to a sheet.
Scoop your dough, and place it on the parchment. Use your thumb to make an impression in the middle, and scoop anywhere from a teaspoon to tablespoon of cookie butter in the middle. The original recipe calls for a Tablespoon, but I filled mine on the more conservative side. Not to be stingy, it just looked like it wouldn’t all stay in there. But there was still plenty of filling in each cookie.
Once you have all your filled half on the tray, scoop out another chunk of dough, the same size as before, and flatten it slightly in your palm. Then, place it over your bottom half. (I did all my bottom halves and filling first, then layered everything with a top piece.) You don’t need to pinch the seams together to enclose the cookie butter.
Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool for 10 minutes on the tray, then remove them to a wire rack to finish cooling.
These cookies got rave reviews, and though you “only” get 24 cookies, they’re monster cookies. And this recipe lends itself to variation, so you could definitely mess around with different chip flavors and cookie butter fillings. (They have a chocolate one!)
I’ll give these an Evil Rating of 4, because people kept grabbing “one more,” and it’s a cookie stuffed with cookie flavored spread. I mean, come on. I will definitely be making these again, and mixin’ up the fixins.
My Baking Empire 