Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 18 pieces of stuffing (mini chocolate bars, caramels, or frozen dollops of jam)
- Optional: Seasonal sprinkles or coarse sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture looks pale and fluffy. This step incorporates air, which helps create that perfect chewy texture without needing a long chill time.
- Add the egg and vanilla extract to the butter mixture. Beat well until fully combined and smooth. Sift the flour, baking soda, and salt directly into the same bowl. Stir the mixture gently until a soft dough forms. Be careful not to overmix at this stage; stop as soon as you see no more streaks of flour. Overmixing can lead to a tough cookie rather than a tender one.
- Scoop about two tablespoons of dough and flatten it into a disk in the palm of your hand. Place your chosen seasonal stuffing—like a square of chocolate or a hard caramel—in the center. Fold the edges of the dough over the filling and roll it into a smooth ball, ensuring the stuffing is completely sealed inside. Space the balls about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes. The edges should be just beginning to turn a light golden brown, while the centers still look slightly soft. Do not overbake, as they will firm up on the hot pan. Remove the pans from the oven and let the cookies rest for 5 minutes before transferring them to a wire rack. This allows the “stuffed” center to set slightly so it doesn’t leak out when you take that first warm bite.
- Cook Time: 22 minutes