1-Ready to make these delightful cookies? Start by mixing up the fudge filling for that irresistible creamy center. To prepare the filling, combine ¼ cup creamy peanut butter, ¼ cup sweetened condensed milk, and a pinch of salt in a microwave-safe bowl, heat it for 20 to 30 seconds, then stir until smooth. Once mixed, chill the mixture for 15 to 20 minutes until it’s firm but easy to scoop this step keeps the filling from leaking during baking.

2-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for simple cleanup. Next, cream the ½ cup unsalted butter, ½ cup firmly packed light brown sugar, and ¼ cup granulated sugar together for 2 to 3 minutes until light and fluffy, then add the 1 large egg and 1½ teaspoons vanilla extract, mixing until smooth. In another bowl, whisk together the 1½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt, then gradually add this to the wet ingredients on low speed to form a smooth dough.

3-Fold in the ½ cup butterscotch morsels and ½ cup white chocolate chips gently to keep everything even. For each cookie, use about 1.5 tablespoons of dough, flatten it slightly, add 1 teaspoon of the chilled fudge filling in the center, seal the dough around it, and shape into smooth balls. Space them 2 inches apart on the baking sheet and, if you like, chill the shaped cookies for 10 minutes to cut down on spreading.

4-Tips for Smooth Baking* Use a cookie scoop for uniform sizes to ensure even baking* Fold in chips gently to avoid overmixing and keep the texture soft* Bake for 10 to 12 minutes until the edges turn lightly golden

5-Let the cookies cool for 5 minutes on the sheets before moving them to a wire rack. For the best results, follow these steps carefully, and remember that chilling the fudge filling helps prevent any messes.