Stuffed Snickerdoodle Cookies

I’ve never met a cookie I didn’t like, but these cookies are my all time favorite and one of my proudest recipes.

Last year I created cream cheese stuffed red velvet cookies, so you could say this recipe was inspired by that creation. It was also inspired by a recipe I found on Food.com for snickerdoodle cookies, however, I added a few more tricks/ingredients to make these the best snickerdoodle cookies you’ve ever tasted. I understand that statement may be a bit subjective, but I never post a recipe without having multiple taste testers.

I’ve separated the ingredients into three sections, the stuffing, the dough and the sugar coating. This way if you are in the mood for a basic old fashion snickerdoodle you won’t get confused on what ingredients you need. I’ve also added three different filling options, my personal favorite being the milk chocolate.

Place chocolate drop in center of dough.
Fold the dough over the chocolate drop covering it completely
Perfect !

Let’s get started!

STUFFED SNICKERDOODLE COOKIES

INGREDIENTS FOR FILLING:

  • 1/2 cup of milk chocolate morsels
  • 2 teaspoons of water
  • 1/2 cup of toffee pieces
  • 1/2 cup or caramel morsels
  • 1/4 cup of mini chocolate morsels

INGREDIENTS FOR SNICKERDOODLES:

  • 1 cup of butter
  • 1 cup of pure cane granulated sugar
  • 1/2 cup of light brown sugar
  • 1 1/2 teaspoons of vanilla extract
  • 2 eggs (large)
  • 2 3/4 cups of flower
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons of cream of tartar

INGREDIENTS FOR SUGAR COATING

  • 2 tablespoons ground cinnamon
  • 3 tablespoons of pure cane granulated sugar

INSTRUCTIONS FOR FILLING:

  1. Place a sheet of wax paper over a baking sheet. Make sure you have room for this baking sheet in your freezer.img_4518
  2. Place 2 teaspoons of water into a microwavable safe bowl, then add 1/2 cup of milk chocolate morsels. Microwave for 15-second intervals stirring in between each time until melted. Milk chocolate burns the easiest so if you have a higher voltage microwave I would suggest 10 seconds at a time. You can opt out to melt them over the stove if you prefer it that way.
  3. Next, on the baking sheet scoop out 1/2 inch chocolate drops.
  4. Place caramel morsels in separate microwavable bowl to melt in the microwave at 30-second intervals stirring in between every time until melted. Repeat step 3.
  5. In another separate microwavable bowl add toffee pieces and mini-morsels, mixing the pieces together. Place the bowl in the Microwave for 15-second intervals stirring in between each time until melted.Repeat step 3.
  6. Once all of your chocolate is placed into 1/2 inch pieces on the baking sheet, place it in the freezer. Freeze for at least 1 hour.

INSTRUCTIONS FOR SNICKERDOODLE DOUGH:

  1. Preheat oven to 350°F.
  2. In a large bowl mix together 1 cup of granulated sugar, 1/2 cup of brown sugar, eggs, butter and vanilla extract.
  3. In a separate bowl mix together flour, baking soda, salt, cinnamon, nutmeg and cream of tartar. Make to mix this blend evenly.
  4. Slowly start to add the flour mixture into the large bowl with the butter mixture, whisking the mixture as you continue to add the flour mix.
  5. Once everything is all mixed remove chocolate from the freezer.
  6. Take a spoonful of a dough and roll it into 1 inch balls. Flaten out the ball and place chocolate drop in the center folding over the rest of the dough covering the chocolate drop completely. If you feel there is a lot of extra dough around the drop feel free to remove it.
  7. Place stuffed dough onto a new cookie sheet, the sheet you will use to place in the over.
  8. Repeat steps 5 and 6 until you have used all the dough, then place the sheet in the fridge and chill cookies for about 15 minutes.
  9. While dough is chilling take a smaller bowl and whisk together the 2 tablespoons of cinnamon and 3 tablespoons of granulated sugar. ( I also like to add the smallest dash of nutmeg to this cookie coating but it’s completely optional!)
  10. Before placing cookies into the oven, gently roll them in the sugar coating. Make sure to coat the entire cookie.
  11. Bake at 350°F for 10-12 mins.
  12. Let cool for a minute or two, then serve and enjoy !

 

Fresh out of the oven !
What it looks like once the chocolate has cooled, still just as yummy and the way I personally prefer it !

 

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