Best 2 Chocolate Stuffed Snickerdoodles Recipes
Indulge in a delightful symphony of flavors and textures with our irresistible Chocolate Stuffed Snickerdoodles. These delectable treats combine the classic charm of snickerdoodles with the rich, velvety decadence of chocolate, resulting in a truly exceptional cookie experience. Each bite offers a delightful contrast between the crispy, crackled exterior and the soft, chewy interior, while the hidden chocolate center oozes with rich, indulgent flavor.
Our curated collection of recipes provides a step-by-step guide to creating these delightful treats, ensuring success for bakers of all skill levels. Whether you prefer a traditional approach using a stand mixer or a more hands-on experience with a hand mixer, we have you covered. We also offer a gluten-free variation, catering to those with dietary restrictions, without compromising on taste or texture.
So, embark on a culinary journey with us and discover the magic of Chocolate Stuffed Snickerdoodles. With our detailed instructions and helpful tips, you'll be able to create these delectable cookies that are sure to impress your family and friends. Get ready to delight your taste buds and create memories that will last a lifetime.
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
These chocolate stuffed snickerdoodles are soft, fluffy, melt in your mouth, cinnamon sugar goodness. The little nugget of melted chocolate in the middle is a delicious surprise. Not your traditional snickerdoodle recipe, but just as tasty.
Provided by Ilean Maite Benvenuti
Categories Chocolate
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven at 375F. Grease a cookie sheet and set a side.
- 2. In a big bowl beat butter and sugar until creamy. Add the egg and vanilla mix well. Add the flour, baking soda and salt. Put the cookie dough in the fridge for 1 hour.
- 3. Break in chunks the chocolate bar and put the cinnamon sugar in a shallow plate. Make small balls with the dough. Then flatten one ball and put a chocolate chunk in the center.
- 4. Cover the chocolate with another piece of flattened dough.
- 5. Form into a ball again. Roll the balls into the cinnamon sugar. Repeat until all dough is used.
- 6. Place the balls in the cookie sheet at least 2 inches apart. Bake for 15 minutes or until golden.
Tips:
- For the best flavor, use high-quality chocolate chips. Semi-sweet or dark chocolate chips will provide a rich, decadent flavor that pairs perfectly with the sweet and tangy snickerdoodle cookie.
- Don't overmix the cookie dough. Overmixing will result in tough, dry cookies. Mix just until the ingredients are combined.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at the correct temperature. Baking the cookies at too high of a temperature will cause them to brown too quickly and become crispy. Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
- Let the cookies cool completely before enjoying them. This will allow the flavors to meld and the cookies to firm up.
Conclusion:
Chocolate stuffed snickerdoodles are a delicious and unique twist on the classic snickerdoodle cookie. They're perfect for any occasion, from holiday parties to casual gatherings. With their soft and chewy texture, sweet and tangy flavor, and rich chocolate filling, these cookies are sure to be a hit with everyone who tries them.
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