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 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups semi-sweet chocolate chips
- 12 tablespoons of your choice of stuffing (Nutella, peanut butter, Biscoff spread, or caramel)
Instructions
- Step 1: Preparation and Stuffing Setup – Begin by lining a small tray with parchment paper. Scoop 12 individual tablespoons of your chosen stuffing (like Nutella or peanut butter) onto the tray. Place this tray in the freezer for at least 20 minutes. Freezing the center makes it much easier to wrap the dough around the filling without making a mess. While the centers freeze, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Step 2: Mixing the Loaded Dough – In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with a hand mixer. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips by hand to ensure they are evenly distributed throughout the dough.
- Step 3: Stuffing and Baking – Take a large scoop of dough (about 3 tablespoons) and flatten it in the palm of your hand. Remove one frozen stuffing dollop from the freezer and place it in the center of the dough disc. Gently fold the edges of the dough over the filling, sealing it completely so no stuffing is visible. Roll it into a smooth ball. Place the balls on the prepared baking sheets, spaced at least 3 inches apart. Bake for 10-12 minutes or until the edges are golden brown but the centers still look slightly soft. Let the cookies cool on the pan for 10 minutes before moving them to a wire rack. This “carry-over cooking” ensures they stay chewy.
- Cook Time: 42 minutes