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
- 1.5 cups high-quality white chocolate chips
- 1/2 cup seasonal stuffing (such as fruit preserves, caramel bits, or nut butter)
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 until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. Add the egg and vanilla extract, beating again until the mixture is fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips by hand. To stuff the cookies, take a tablespoon of dough, flatten it in your palm, place a small teaspoon of your seasonal stuffing in the center, and wrap the dough around it. Roll it into a ball and place it on the prepared baking sheet, spacing them 3 inches apart to allow for spreading.
- Bake the cookies for 9 to 11 minutes. Watch for the edges to turn a deep golden brown while the centers still look slightly soft. This ensures the perfect crunchy-yet-chewy texture. Remove the sheets from the oven and let the cookies rest on the hot pan for at least 5 minutes. This helps the “thin” structure set. Transfer them to a wire rack to cool completely before serving your beautiful creation.
- Cook Time: 30 minutes