Soft sugar cookies baked around individual fruit chews to create bright, stretchy centers.
Seal the dough completely around each fruit chew; any gap lets the candy leak out. The candy centers are very hot straight out of the oven; let the cookies cool before biting.
Keeps 3 days airtight; the centers firm as they cool and soften again if warmed for 10 seconds. Chill the dough so the cookies bake up thick and soft.
Ingredients
Scale
Measurement units
- ¾ cup unsalted butter
- ¾ cup granulated sugar for the dough
- ¼ cup granulated sugar for rolling
- 1 egg
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 18 Starburst fruit chews
Ingredients
Scale
Measurement units
- ¾ cup unsalted butter
- ¾ cup granulated sugar for the dough
- ¼ cup granulated sugar for rolling
- 1 egg
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 18 Starburst fruit chews
Instructions
Make the dough
In a large mixing bowl, beat unsalted butter (¾ cup) with granulated sugar for the dough (¾ cup) with an electric mixer until light and fluffy.
Beat in egg and vanilla extract (2 tsp).
Stir in all-purpose flour (2 cup), baking powder (1 tsp) and salt (¼ tsp) until a soft dough forms.
Equipment: large mixing bowl, electric mixer, 2 rimmed baking sheets
Chill the dough
Refrigerate the dough for at least 30 minutes, until firm enough to shape.
Stuff and shape
Heat the oven to 350°F and line two baking sheets with parchment.
Flatten about 2 tablespoons of dough in your palm, set one fruit chew in the center, and wrap the dough around it.
Roll into a ball, roll in some of the granulated sugar for rolling (¼ cup), and place on a baking sheet, 9 per sheet; repeat to use all unwrapped Starburst fruit chews.
Equipment: 2 rimmed baking sheets, parchment paper
Bake
Bake one sheet at a time for about 11 minutes each, until the edges are just set and the cookies look pale golden.
Cool on the baking sheet before moving, since the centers are very hot.
Equipment: rimmed baking sheet, 2 rimmed baking sheets
Before you cook
Cook notes
- • Seal the dough completely around each fruit chew; any gap lets the candy leak out.
- • The candy centers are very hot straight out of the oven; let the cookies cool before biting.
- • Chill the dough so the cookies bake up thick and soft.
- • Keeps 3 days airtight; the centers firm as they cool and soften again if warmed for 10 seconds.
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