Best 6 Chocolate Stuffed Dreidel Cookies Recipes

MARSHMALLOW DREIDELS

Steps:

• Cut the uncoated part of the biscuit sticks off and discard. Insert the cut-end of the biscuit sticks into the marshmallows, making sure the sticks go almost to the top of the marshmallows. Arrange the marshmallows on to a baking sheet lined with parchment.
• Put the white candy melts in a small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute. Spread a small amount on the flat bottom of a kiss-shaped chocolate candy and attach to the top of a marshmallow. Hold for 10 seconds to help adhere. Repeat with the remaining marshmallows and kiss-shaped chocolate candies. Reserve the remaining melted white candy melts for later.
• Cover the marshmallows loosely with plastic wrap and freeze for 1 hour. After 1 hour, put the blue candy melts into a second small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute.
• Remove the marshmallows from the freezer. Working over a large baking sheet (this will make clean up easier) use the biscuit stick as a handle and carefully dip a marshmallow into the blue candy melt mixture until completely coated, lightly shaking away any excess coating. Sprinkle the outside with a generous amount of sanding sugar. Place the coated marshmallow back onto the baking sheet and repeat with the remaining marshmallows. Refrigerate for at least 30 minutes so that the coating completely sets.
• Once the marshmallows are completely set, re-melt the white candy melts in the microwave then spoon into a small resealable plastic bag. Cut a very small opening in the corner of the bag and pipe Hebrew letters onto 1 to 3 sides of each dreidel. Refrigerate for until the lettering sets, about 15 minutes.

STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
• To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
• Add the egg and egg yolk and beat again until fluffy and well-combined.
• In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
• Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
• Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
• Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
• To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
• Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
• Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
• Cool on a cooling rack for 10 minutes before devouring!
• Enjoy!

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CHOCOLATE-STUFFED DREIDEL COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, at least 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. dreidel cutter. Place half the cutouts 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining cutouts, pinching edges to seal., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Tint 2/3 cup frosting light blue. Spread remaining white frosting over cookies. Pipe 1 Hebrew letter on each cookie.

SLICE-AND-BAKE DREIDEL COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl and set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and mix on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low and mix in the egg and vanilla and almond extracts until just incorporated. Gradually add the flour mixture and mix until just combined.
• Remove two-thirds of the dough, wrap in plastic wrap and refrigerate. Add the food coloring to the dough in the mixer and mix on low speed until no streaks remain. Wrap in plastic wrap and flatten into a disc about 1/2 inch thick; freeze for 20 minutes.
• Barely roll out the blue dough on a lightly floured surface just until even. Dip a 1 3/4-inch dreidel cookie cutter in flour and stamp out as many cookies as possible, rerolling the scraps, until no blue dough remains (if the dough gets too soft, return it to the freezer). Brush the tops of the dreidels with water and stack them on top of each other, pressing lightly to adhere and lining them up perfectly. Make 3 or 4 stacks so that they don't fall over. Transfer the stacks to a plate and freeze for 10 minutes.
• Remove the stacks from the freezer and lay them on their sides. Brush the adjoining ends of each stack with water and press them together, creating one long dreidel-shaped stack for the center of the cookies.
• Roll one-quarter of the uncolored dough into a log the length of the dreidel stack, with a 1-inch diameter, then cut it in half lengthwise. Brush each half with water and press into the space on either side along the dreidel handle. Roll out a skinnier log of uncolored dough the length of the dreidel stack, brush with water and place it along the top of the dreidel handle, pressing to connect it to the first two strips of uncolored dough. Freeze until all the pieces stick together and the dough is very firm, about 5 minutes.
• Remove the stack from the freezer and press the remaining uncolored dough around the sides, rolling the log a bit to round out the shape, brushing with water if needed to adhere. Return to the freezer for 5 minutes.
• Pour the sprinkles into a shallow bowl or plate long enough to hold the log of dough.
• Remove the dough from the freezer, brush with water, then roll in the sprinkles, pressing to adhere if necessary. Freeze for 30 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with silicone baking mats or parchment.
• Transfer the frozen dough log to a cutting board and use a sharp knife to slice it 1/4 inch thick. Place the cookies 2 inches apart on the prepared baking sheets and bake, rotating halfway through, until just starting to brown on the bottom, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets then transfer to a wire rack to cool completely.
• Microwave the white chocolate in a small microwave-safe bowl at 70% power, stirring every 10 seconds, until melted, about 30 seconds total. Transfer to a piping bag and cut off the very tip to pipe a thin line of white chocolate.
• Pipe one of the following letters from the Hebrew alphabet on the dreidels: נ‎ (nun), ג‎ (gimel), ה‎ (hei) and ש‎ (shin). Let sit at room temperature until the chocolate sets, 20 to 30 minutes.

EDIBLE CHOCOLATE MARSHMALLOW DREIDELS

Steps:

• Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
• Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
• Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.