Chocolate Stuffed Snickerdoodles Recipes

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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

CHOCOLATE-STUFFED SNICKERDOODLES



Chocolate-Stuffed Snickerdoodles image

Provided by Angie - BigBearsWife.com

Categories     Cookies

Time 1h5m

Number Of Ingredients 7

1/3 cup sugar
1 ½ teaspoons ground cinnamon
1 pouch (17.5 oz) Betty Crocker sugar cookie mix
½ cup butter, softened
2 tablespoons all-purpose flour
1 egg
About 18 milk chocolate nuggets, unwrapped (or Hershey kisses)

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



Salted Caramel Stuffed Chocolate Snickerdoodles image

These chocolate snickerdoodles are stuffed with caramel and sprinkled with sea salt to make one of the best cookies you'll ever eat.

Provided by Monique of AmbitiousKitchen.com

Categories     Christmas     Cookies     Dessert

Time 40m

Number Of Ingredients 16

2 cups all purpose flour
1/2 cup unsweetened cocoa powder (choose a high-quality)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
20 soft caramels, unwrapped (I used the regular square kind you can find in most grocery stores)
For rolling the cookies:
1/4 cup granulated sugar
1 teaspoon ground cinnamon

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



Chocolate Snickerdoodles image

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

1 ½ cups white sugar
1 cup shortening
2 eggs
2 cups all-purpose flour
¾ cup cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon

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



Chocolate Snickerdoodles image

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

1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa
2 tablespoons sugar
2 teaspoons cinnamon

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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