CHOCOLATE-STUFFED SNICKERDOODLES
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
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
CHOCOLATE-STUFFED SNICKERDOODLES
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, butter, flour and egg with spoon until soft dough forms. Shape dough into 1 ½ -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.
- On ungreased large cookie sheets, place balls 2 inches apart. 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 sheets to cooling racks.
- Sprinkle reserved 2 tablespoons sugar-cinnamon mixture on tops of warm cookies. Cool completely, about 30 minutes.
Nutrition Facts : Calories 190 calories, Carbohydrate 26g grams carbohydrates, Cholesterol 20mg milligrams cholesterol, Fat 8g grams fat, Protein 2g grams protein, SaturatedFat 4.5g grams saturated fat, ServingSize 1 Cookie, Sodium 105mg grams sodium, TransFat 0 grams trans fat
SALTED CARAMEL STUFFED CHOCOLATE SNICKERDOODLES
Steps:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt. Set aside.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1 minute.
- Add in vanilla, egg and egg yolk; beat again until well combined smooth and creamy; about 30 seconds longer.
- Add in dry ingredients and mix on low until just combined and the dough forms. Transfer the bowl the fridge and refrigerate the dough for 20 minutes.
- Once ready to bake, preheat the oven to 350 degrees F. In a shallow bowl mix together sugar and cinnamon. Set aside.
- Line a large baking sheet with parchment paper. Use a cookie scoop to grab about 2 tablespoons of dough, then flatten and put a caramel in the middle of the dough; roll dough around the caramel into a ball (make sure none of the caramel is showing).
- Roll dough balls into the cinnamon sugar mixture and place on cookie sheet, leaving at least 2 inches apart from one another. Do not flatten the dough.
- Bake for 9-11 minutes or until edges begins to crackle just a tiny bit. Remove and allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
- If you'd like, sprinkle flaked sea salt and each cookie. Enjoy! Makes 18-22 cookies depending on the size of the cookies.
CHOCOLATE SNICKERDOODLES
This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Provided by rhancox
Categories Desserts Cookies Snickerdoodle Recipes
Time 26m
Yield 50
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
- Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
- Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
- Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
- Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g
CHOCOLATE SNICKERDOODLES
Who doesn't love a snickerdoodle? Well, here is a chocolate version - for all my card carrying chocoholic friends out there!! Prep time is not exact, and cook time is per cookie sheet.
Provided by SkinnyMinnie
Categories Dessert
Time 28m
Yield 25-30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Beat 1 1/2 cups of sugar and butter until fluffy.
- Add vanilla and eggs and mix well.
- Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
- In another bowl mix the 2 Tbs. sugar and cinnamon.
- Shape dough into 1 inch balls and roll in cinnamon mixture.
- Bake for 8-10 min or until set. Immediately remove from cookie sheet.
Nutrition Facts : Calories 134.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 24.6, Sodium 87.3, Carbohydrate 22.9, Fiber 1, Sugar 13.1, Protein 2
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