Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups white chocolate chips
- 18 small white chocolate truffles or large white chocolate chunks (for stuffing)
- Optional: Sprinkles or sea salt for topping
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick. In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon. In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the white chocolate chips by hand. Scoop about two tablespoons of dough and flatten it in your palm. Place one white chocolate truffle or a large chunk of white chocolate in the center. Fold the edges of the dough around the chocolate, rolling it into a smooth ball so the filling is completely sealed inside. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake the cookies for 10 to 12 minutes. Look for the edges to turn a light golden brown while the centers still look slightly soft and underbaked. This ensures a chewy texture. Remove the pans from the oven and let the cookies rest on the hot sheet for 5 minutes. This “carry-over cooking” finishes the centers perfectly. Transfer the cookies to a wire rack to cool completely. If desired, press a few extra white chocolate chips or a pinch of sea salt onto the tops while they are still warm for a beautiful finish.
- Cook Time: 32 minutes