Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups semi-sweet chocolate chips (plus extra for topping)
- 18 small caramel squares or chocolate truffles (for stuffing)
- Optional: 1 teaspoon cinnamon (for Fall) or crushed candy canes (for Christmas)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, white sugar, and brown sugar together. High speed is best here. Continue mixing for about 3 minutes until the mixture looks pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract. If you are leaning into the Fall theme, add your cinnamon now. If you want a Christmas vibe, a drop of peppermint extract works wonders. Mix until just combined, ensuring you scrape down the sides of the bowl so no butter streaks remain.
- In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture on low speed. Mix until a few streaks of flour remain, then fold in the chocolate chips by hand. Do not overmix the dough, or the cookies will become tough instead of tender.
- Scoop about two tablespoons of dough and flatten it in the palm of your hand. Place a caramel square or a chocolate truffle in the center. Wrap the dough around the filling, pinching the seams to ensure the center is completely sealed. Roll it into a smooth ball. Place the balls on the prepared baking sheets, spaced about 3 inches apart.
- Bake for 10 to 12 minutes. The edges should be a light golden brown, while the centers still look slightly underbaked and soft. Remove from the oven and immediately press a few extra chocolate chips into the tops for a professional look. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Cook Time: 32 minutes