Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup filling of choice (Nutella, peanut butter, or Biscoff spread)
- Optional: Seasonal sprinkles or coarse sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully combined. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix the dough, as this can make the cookies tough.
- Scoop about two tablespoons of dough and roll it into a ball. Flatten the ball in the palm of your hand to create a small disc. Place one teaspoon of your chosen filling into the center of the disc. Carefully fold the edges of the dough over the filling, pinching the seams to ensure the center is completely sealed. Roll the dough between your hands again to smooth it into a ball. If you want a seasonal look, roll the dough ball in colorful sprinkles or coarse sugar before placing it on the baking sheet.
- Space the dough balls at least three inches apart on the prepared baking sheets to allow for spreading. Bake for 10 to 12 minutes, or until the edges are just starting to turn golden brown. The centers should still look slightly soft. Remove the sheets from the oven and let the cookies rest on the pan for 5 minutes. This allows them to firm up without overcooking. Transfer the cookies to a wire rack to cool completely. Serve them warm for a gooey center or at room temperature for the best chewy texture.
- Cook Time: 32 minutes