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 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon pumpkin spice or ground cinnamon (for that fall/winter vibe)
- 18 small caramel squares or dark chocolate truffles (for stuffing)
- Optional: Sparkling sugar or sea salt flakes for topping
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the softened unsalted butter with both the granulated sugar and the brown sugar. Beat on medium-high speed for about 2 to 3 minutes until the mixture appears light, fluffy, and pale. This step incorporates air, which helps achieve that perfect texture. Add the egg and vanilla extract, beating again until fully incorporated and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and your chosen seasonal spices. Slowly add the dry ingredients to the wet ingredients while the mixer is on low speed. Mix just until no streaks of flour remain. Be careful not to overmix at this stage, as overworking the dough can lead to a tough cookie rather than a chewy one.
- Scoop about 2 tablespoons of dough and flatten it slightly in the palm of your hand. Place a caramel square or chocolate truffle in the center. Carefully fold the dough around the filling, pinching the edges to ensure it is completely sealed. Roll the dough between your palms to form a smooth ball. Repeat this process for all 18 cookies. For the best results, chill the dough balls in the refrigerator for at least 30 minutes before baking to prevent excessive spreading.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Space the chilled dough balls about 3 inches apart on the sheets. Bake for 10 to 12 minutes, or until the edges are golden brown and crispy while the centers still look slightly soft. Remove from the oven and immediately sprinkle with sparkling sugar or sea salt flakes if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Cook Time: 37 minutes