Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups seasonal M&Ms (divided)
- 12 small chocolate discs or 1/4 cup chocolate hazelnut spread (for stuffing)
Instructions
- In a large mixing bowl or a stand mixer, beat the softened butter with the brown sugar and granulated sugar. Mix on medium-high speed for about 2 to 3 minutes until the mixture looks pale and fluffy. Add the egg and vanilla extract, then beat again until well combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
- In a separate bowl, whisk together the flour, baking soda, and sea salt. Slowly add the dry ingredients to the wet mixture while mixing on low speed. Be careful not to overmix the dough. Once the flour is just combined, fold in 1 cup of the M&Ms using a spatula. This ensures the candies stay whole and the dough stays tender.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a large scoop of dough (about 3 tablespoons) and flatten it in your palm. Place a chocolate disc or a teaspoon of chilled chocolate spread in the center. Fold the edges of the dough over the filling and roll it into a ball. Press the remaining M&Ms onto the top of the balls for a beautiful finish. Space them 3 inches apart on the tray and bake for 10 to 12 minutes. The edges should be golden brown while the centers still look slightly soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 32 minutes