Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups semi-sweet chocolate chips
- 24 small seasonal treats for stuffing (mini peanut butter cups, caramel squares, or chocolate truffles)
- Optional: Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set the dry ingredients aside. Ensure your butter is soft but not melted to achieve the perfect spread.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Use an electric mixer on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy. Add the egg and vanilla extract, beating again until fully incorporated. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- Gradually add the dry ingredients to the wet mixture on low speed. Mix just until no streaks of flour remain. Fold in the chocolate chips by hand. Scoop about one tablespoon of dough and flatten it in your palm. Place your seasonal stuffing item (like a caramel or mini chocolate) in the center, then wrap the dough around it. Roll it into a smooth ball.
- Place the dough balls on the prepared baking sheets, leaving at least 3 inches of space between them as they will spread. Bake for 10 to 12 minutes. The edges should be golden brown and crispy, while the centers look slightly underdone. Remove from the oven and immediately sprinkle with flaky sea salt if desired.
- Let the cookies rest on the baking sheet for at least 5 minutes. This allows the centers to set and the bottoms to crisp up perfectly. Transfer them to a wire rack to cool completely, or enjoy them while they are still warm and the stuffed center is molten.
- Cook Time: 32 minutes