Ingredients:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup semi-sweet or dark chocolate chips (for filling)
½ cup chocolate spread (like chocolate hazelnut spread or melted chocolate)
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. 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 mixture, mixing just until combined — do not overmix.
Scoop tablespoon-sized portions of dough, flatten slightly, place a small spoonful (about ½ teaspoon) of chocolate spread in the center, and cover with another flattened dough portion, sealing the edges well.
Place the stuffed cookies onto the prepared baking sheet, spacing them about 2 inches apart.
Gently press a few chocolate chips into the tops of each cookie.
Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: ~220 kcal per cookie | Servings: 20 cookies