Cookie Butter Stuffed Snickerdoodles Recipe 45

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CHOCOLATE-STUFFED SNICKERDOODLES



Chocolate-Stuffed Snickerdoodles image

Classic on the outside, ooey-gooey indulgent on the inside! The cinnamon-sugar cookie that everyone loves gets a surprise upgrade with chocolate nuggets that get baked inside.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 20

Number Of Ingredients 7

1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
20 Hershey's™ milk chocolate nuggets, unwrapped

Steps:

  • Heat oven to 375°F. In small bowl, mix sugar and cinnamon. Remove 2 tablespoons of mixture to second small bowl; reserve.
  • In large bowl, stir cookie mix, flour, softened butter and egg with spoon until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to 2 1/2-inch circle. Press 1 chocolate into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Roll in remaining sugar-cinnamon mixture. Place 2 inches apart on ungreased large cookie sheets. Discard sugar-cinnamon mixture after rolling balls.
  • Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle reserved 2 tablespoons sugar-cinnamon mixture on tops of warm cookies. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 19 g, TransFat 0 g

SPECULOOS COOKIE BUTTER-STUFFED SNICKERDOODLES RECIPE BY TASTY



Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe by Tasty image

Here's what you need: salted butter, evaporated milk, sweetened condensed milk, speculoos cookie, unsalted butter, granulated sugar, brown sugar, vanilla extract, large egg, all purpose flour, ground cinnamon, cream of tartar, baking soda, kosher salt, granulated sugar, ground cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 16

4 tablespoons salted butter
2 tablespoons evaporated milk
¼ cup sweetened condensed milk
8 oz speculoos cookie
8 tablespoons unsalted butter, softened
½ cup granulated sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 large egg
1 ½ cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon cream of tartar
½ teaspoon baking soda
⅛ teaspoon kosher salt
2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.
  • Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.
  • Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
  • Add the egg and whisk to incorporate.
  • Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.
  • Cover the bowl with plastic wrap and chill the dough for 30 minutes.
  • Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.
  • Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.
  • Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.
  • Roll the cookie dough balls in the cinnamon sugar to coat.
  • Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart - there should be 6 per baking sheet.
  • Bake for 12 minutes, until the edges are light golden brown.
  • Let cool, then serve.
  • Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, Sugar 18 grams

CHOCOLATE STUFFED SNICKERDOODLES



Chocolate Stuffed Snickerdoodles image

These chocolate stuffed snickerdoodles are soft, fluffy, melt in your mouth, cinnamon sugar goodness. The little nugget of melted chocolate in the middle is a delicious surprise. Not your traditional snickerdoodle recipe, but just as tasty.

Provided by Ilean Maite Benvenuti

Categories     Chocolate

Time 25m

Number Of Ingredients 9

1/2 c butter
1/2 c sugar
1 egg
1 1/2 c all-purpose flour
1 tsp baking soda
1 pinch salt
1 Tbsp vanilla extract
1 big milk chocolate bar (break in chunks)
1/2 c cinnamon sugar

Steps:

  • 1. Preheat oven at 375F. Grease a cookie sheet and set a side.
  • 2. In a big bowl beat butter and sugar until creamy. Add the egg and vanilla mix well. Add the flour, baking soda and salt. Put the cookie dough in the fridge for 1 hour.
  • 3. Break in chunks the chocolate bar and put the cinnamon sugar in a shallow plate. Make small balls with the dough. Then flatten one ball and put a chocolate chunk in the center.
  • 4. Cover the chocolate with another piece of flattened dough.
  • 5. Form into a ball again. Roll the balls into the cinnamon sugar. Repeat until all dough is used.
  • 6. Place the balls in the cookie sheet at least 2 inches apart. Bake for 15 minutes or until golden.

COOKIE BUTTER-STUFFED SNICKERDOODLES RECIPE - (4/5)



Cookie Butter-Stuffed Snickerdoodles Recipe - (4/5) image

Provided by sassy47

Number Of Ingredients 19

COOKIE BUTTER
4 tablespoons salted butter
2 tablespoons evaporated milk
¼ cup sweetened condensed milk
8 oz speculoos cookie
COOKIE DOUGH
8 tablespoons unsalted butter, softened
½ cup granulated sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 large egg
1 ½ cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon cream of tartar
½ teaspoon baking soda
⅛ teaspoon kosher salt
CINNAMON SUGAR
2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter. Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes. Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add the egg and whisk to incorporate. Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine. Cover the bowl with plastic wrap and chill the dough for 30 minutes. Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside. Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls. Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients. Roll the cookie dough balls in the cinnamon sugar to coat. Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart - there should be 6 per baking sheet. Bake for 12 minutes, until the edges are light golden brown. Let cool, then serve.

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