Chocolate Stuffed Snickerdoodles Recipes

CHOCOLATE SNICKERDOODLES

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.

CHOCOLATE-STUFFED SNICKERDOODLES

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.

CHOCOLATE-STUFFED SNICKERDOODLES

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.

CHOCOLATE STUFFED SNICKERDOODLES

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.