Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup mini semi-sweet chocolate chips
- 24 small pieces of seasonal filling (e.g., soft caramels, chocolate truffles, or peanut butter cups)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 3 minutes until the mixture looks pale and fluffy. Add the egg and vanilla extract, beating again until the ingredients are fully incorporated and the batter is smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet butter mixture. Use a low speed on your mixer or a sturdy spatula to combine them just until no streaks of flour remain. Fold in the mini chocolate chips by hand to ensure they are evenly distributed throughout the dough without overworking the mixture.
- Take about one tablespoon of dough and flatten it in the palm of your hand. Place one piece of your chosen seasonal filling in the center. Take another small amount of dough to cover the top, then roll it into a smooth ball about the size of a golf ball. Ensure the filling is completely sealed inside. Repeat this process until you have used all the dough. Place the balls on the prepared baking sheets, leaving at least 3 inches of space between each cookie, as these will spread quite thin.
- Slide the baking sheets into the center rack of the oven. Bake for 10 to 12 minutes. Watch for the edges to turn a deep golden brown while the centers still look slightly pale and soft. Remove the sheets from the oven and let the cookies rest on the hot pans for 5 minutes. This “carry-over” cooking time ensures the edges get extra crunchy while the center stays chewy. Transfer the cookies to a wire rack to cool completely before serving.
- Cook Time: 37 minutes