Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup high-quality white chocolate chips
- 18 white chocolate truffles or large white chocolate chunks (for stuffing)
- Optional: Seasonal sprinkles or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms of your cookies develop that perfect golden-brown crisp without burning.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture looks pale and fluffy. Add the egg and vanilla extract. Whisk vigorously until the batter is smooth and well-combined. Since this is a one-bowl recipe, ensure the wet ingredients are fully integrated before moving on.
- Add the flour, baking soda, and salt directly into the bowl with the wet ingredients. Use a sturdy spatula to fold the dry ingredients into the wet mixture. Mix only until you see no more streaks of flour. Overmixing can lead to a tough cookie, so keep your touch light. Fold in the white chocolate chips and any seasonal extras you choose.
- Scoop about two tablespoons of dough and flatten it slightly in your palm. Place one white chocolate truffle or a large chunk of white chocolate in the center. Wrap the dough around the chocolate, sealing it completely so the filling doesn’t leak out. Roll it into a smooth ball and place it on the prepared baking sheet, spacing them two inches apart.
- Bake for 10 to 12 minutes. The edges should be a light golden brown, but the centers should still look slightly soft. Do not overbake! Remove the pans from the oven and let the cookies rest on the hot sheet for 5 minutes. This carry-over cooking time finishes the centers while keeping them chewy. Transfer to a wire rack to cool completely.
- Cook Time: 22 minutes