SPECULOOS COOKIE BUTTER-STUFFED SNICKERDOODLES RECIPE BY TASTY
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
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
PEANUT BUTTER SNICKERDOODLES
Peanut butter snickerdoodles--why not combine the best of both worlds?
Provided by t4me7
Categories Desserts Cookies Snickerdoodle Recipes
Time 28m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine peanut butter, 1 cup white sugar, brown sugar, butter, and shortening in a large bowl. Beat with an electric mixer until creamy. Stir in vanilla extract. Beat in eggs.
- Sift flour, cream of tartar, 1 1/2 teaspoons cinnamon, baking soda, baking powder, and salt together in a separate bowl. Gradually add to the egg mixture and mix well.
- Mix 1/4 cup sugar and 2 teaspoons cinnamon together in a shallow bowl. Roll dough into 1-inch balls, roll in cinnamon-sugar, and place on a baking sheet. Flatten each ball slightly with the bottom of a drinking glass, or by making a criss-cross pattern with the tines of a fork.
- Bake in the preheated oven until slightly browned, about 8 minutes. Do not overbake. Transfer to a wire rack to cool.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 16.3 g, Cholesterol 12.8 mg, Fat 7.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 109.2 mg, Sugar 10.3 g
COOKIE BUTTER-STUFFED SNICKERDOODLES RECIPE - (4/5)
Provided by sassy47
Number Of Ingredients 19
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.
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
EASY SALTED CARAMEL SNICKERDOODLES
This twist on a classic snickerdoodle cookie is extra delicious when stuffed with a dollop of dulce de leche.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 21
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
- Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 16 g, TransFat 0 g
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