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Prepare your chosen stuffing. For soft fillings like dulce de leche, Biscoff cookie butter, or pistachio paste, scoop small, 1-teaspoon sized portions onto a parchment-lined plate or baking sheet and freeze for at least 30 minutes. This will make them easier to handle when stuffing.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking.

Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Scoop out portions of cookie dough (about 1 1/2 tablespoons each). Flatten each portion into a disc. Place one frozen stuffing dollop (or a small spoonful of chocolate chips) in the center of the dough disc. Carefully wrap the dough around the stuffing, sealing it completely to form a ball. Ensure there are no cracks to prevent the filling from leaking out.

Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-14 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven and the size of your cookies.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.


Prepare your chosen stuffing. For soft fillings like dulce de leche, Biscoff cookie butter, or pistachio paste, scoop small, 1-teaspoon sized portions onto a parchment-lined plate or baking sheet and freeze for at least 30 minutes. This will make them easier to handle when stuffing.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking.

Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Scoop out portions of cookie dough (about 1 1/2 tablespoons each). Flatten each portion into a disc. Place one frozen stuffing dollop (or a small spoonful of chocolate chips) in the center of the dough disc. Carefully wrap the dough around the stuffing, sealing it completely to form a ball. Ensure there are no cracks to prevent the filling from leaking out.

Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-14 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven and the size of your cookies.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
