Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated white sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups semi-sweet chocolate chips
- 12 teaspoons of filling (Nutella, Biscoff spread, or chilled peanut butter)
Instructions
- Start by preparing your hidden centers. Line a small tray with parchment paper. Drop 12 individual teaspoons of your chosen filling onto the tray. Place the tray in the freezer for at least 20 minutes. Freezing the stuffing is a crucial step; it ensures the filling stays intact and doesn’t dissolve into the dough while baking.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and airy. This should take about 3 minutes with a mixer. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition. In a separate bowl, whisk the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture. Once the dough forms, fold in the chocolate chips using a spatula.
- Preheat your oven to 350°F (175°C). Take a generous scoop of dough (about 2.5 tablespoons) and flatten it in your palm. Place one frozen stuffing dollop in the center. Carefully wrap the dough around the filling, ensuring there are no gaps or thin spots. Roll it into a smooth ball. Place the balls on a baking sheet with plenty of space between them. Bake for 11 to 13 minutes until the edges are golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 32 minutes