Ingredients

1/2 cup (108g) unsalted butter, room temperature

1/2 cup (100g) granulated sugar

1/3 cup (75g) light brown sugar, packed

1 large egg

1 tsp vanilla extract

1 tsp red gel food coloring

2 tbsp unsweetened cocoa powder (not dutch process)

1/2 tsp baking soda

1/4 tsp kosher salt

1 1/3 cup (175g) all-purpose flour

1/3 cup Chocolate SunButter

White candy melts (or white chocolate), to drizzle on top

Instructions

Step 1: In a large bowl, use a hand or stand mixer with the paddle attachment to cream together the butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.

Step 2: Add the egg, vanilla extract, and red gel food coloring to the bowl. Mix until well combined.

Step 3: Scrape down the sides of the bowl, then add the cocoa powder, baking soda, and salt. Mix until fully incorporated.

Step 4: Add the all-purpose flour and gently fold it into the dough using a rubber spatula. Mix just until the dough is combined and no flour streaks remain, being careful not to over mix.

Step 5: Cover the dough and chill in the refrigerator for at least 30 minutes.

Step 6: While the dough chills, line a plate with parchment paper. Place heaping teaspoon-sized dollops of Chocolate SunButter on the parchment and freeze until firm.

Step 7: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Step 8: Using a large cookie scoop (about 3 tablespoons), scoop dough balls and gently flatten each in your palm. Place a frozen SunButter dollop in the center, then seal the dough around it to form a ball.

Step 9: Arrange 4 stuffed cookie dough balls on the baking sheet. Bake for 12-14 minutes, until edges look dry and centers appear pale, puffed, and slightly underdone.

Step 10: Right after removing from the oven, use the inside curve of a fork to gently nudge the sides of each cookie inward to create a uniform shape.

Step 11: Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack. Repeat baking with remaining dough and frozen SunButter, returning each to the fridge or freezer as needed.

Step 12: Once fully cooled, melt the white candy melts or white chocolate and drizzle it over the cookies. Add sprinkles if desired, then enjoy!

Tips & Variations

If you don’t have Chocolate SunButter, substitute with a firm chocolate hazelnut spread or chocolate ganache shaped into small discs before freezing.

Chilling the dough is crucial to prevent spreading and to make it easier to handle when stuffing the cookies.

For a richer flavor, use high-quality cocoa powder and pure vanilla extract.

Try topping with a pinch of sea salt along with the drizzle for a sweet and salty contrast.

FAQs

Can I use regular powdered food coloring instead of gel?

Gel food coloring is preferred because it provides vibrant color without adding extra liquid that could affect the dough consistency. If you use powdered food coloring, add it sparingly and adjust liquid ingredients if needed.