Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup seasonal stuffing (e.g., chocolate hazelnut spread, fruit jam, or caramel sauce)
- Coarse sugar for rolling
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, granulated sugar, and brown sugar together. Use a hand mixer or stand mixer on medium-high speed for about 3 minutes. The mixture should look light and fluffy. Add the egg and vanilla extract, beating until fully incorporated and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture. Use low speed to avoid a flour cloud. Mix only until the white streaks of flour disappear. Over-mixing at this stage can make the cookies tough, so keep it brief to ensure that thin, crispy texture remains delicate.
- Take about one tablespoon of dough and flatten it in your palm. Place a small teaspoon of your chosen seasonal stuffing in the center. Carefully fold the edges of the dough over the filling and roll it into a smooth ball. Ensure the stuffing is completely sealed. Roll the ball in coarse sugar for extra crunch, then place it on the prepared baking sheet. Space the balls at least 3 inches apart, as these cookies will spread thin.
- Bake the cookies for 9 to 11 minutes. Watch for the edges to turn a golden brown while the centers still look slightly soft. This ensures the crunchy-chewy contrast. Remove the pans from the oven and let the cookies rest on the hot sheet for 5 minutes. This “carry-over” cooking helps them set without getting too hard. Transfer them to a wire rack to cool completely before serving.
- Cook Time: 25 minutes