ROLO STUFFED SNICKERDOODLES
Provided by Amber | Dessert Now Dinner Later
Number Of Ingredients 11
Steps:
- In a stand mixer, cream butter with ¾ cup sugar. Add egg & vanilla & mix thoroughly.
- Add flour, cream of tartar, salt & baking soda. Mix until incorporated.
- In a separate small bowl, combine 2 Tbsp sugar with ¾ tsp cinnamon. Set aside.
- Scoop some cookie batter, squish a Rolo in the center, pinch & smooth any seams by rolling the dough in your hands, hiding the rolo in the middle. Then roll cookie ball into cinnamon sugar mixture. (I use a #50 cookie scoop.) Place on a greased cookie sheet & repeat for all cookies.
- Bake at 325*F for 12-13 minutes.
Nutrition Facts : ServingSize 2 dozen small cookies
ROLO STUFFED SNICKERDOODLE COOKIE DOUGH BITES
Snickerdoodle cookie dough stuffed with a chocolate covered caramel Rolo and rolled into perfect bite size dough balls
Provided by Jaclyn
Categories Dessert
Time 15m
Number Of Ingredients 13
Steps:
- In a mixing bowl, whisk together flour, 1 tsp cinnamon, nutmeg and salt, set aside. In the bowl of an electric mixer, whip together butter, brown sugar, 1/4 cup granulated sugar and cream of tartar until pale and fluffy, about 4 minutes.
- Stir in heavy cream and vanilla extract. Add dry ingredients and mix until combine. In a separate small mixing bowl, whisk together 3 Tbsp granulated sugar and 3/4 tsp cinnamon.
- Scoop dough out 1 (even) TBSP at a time, then press one Rolo candy into the center of scooped dough and roll into a ball. Roll each dough ball into cinnamon sugar mixture. Chill or serve immediately. Store Cookie Dough Bites in refrigerator.
ROLO STUFFED SNICKERDOODLES
Provided by Rachel Schultz
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Prepare snickerdoodle dough.
- Shape dough into 1 and ½ inch balls, folding a rolo into center
- Stir together sugar and cinnamon and spread on to a plate. Press dough balls into cinnamon and sugar.
- Slightly flatten dough balls and arrange on a lined baking sheet.
- Bake for 7-8 minutes.
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
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
ROLO STUFFED SNICKERDOODLE RECIPE
Our mom's amazing snickerdoodles with a delicious twist!
Provided by Six Sisters
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, cream together butter, shortening, sugar and eggs.
- Mix in flour, baking powder, baking soda and salt.
- Roll dough into 1 inch balls, flatten in your palm, place a Rolo in the middle and form a ball around it.
- Combine remaining sugar and cinnamon and roll each ball of cookie dough in it then place on an ungreased cookie sheet and bake for 7-9 minutes until lightly browned, but still soft.
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