Chocolate Stuffed Snickerdoodles Recipe
Along with chocolate chip cookies, Snickerdoodles are a popular, classic cookie choice. Take a classic snickerdoodle recipe and add chocolate candy then enjoy a new level of flavor in Chocolate Stuffed Snickerdoodles, aka, Churro Cookies.
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This easy chocolate-stuffed snickerdoodles recipe starts with a cookie mix! It’s super simple and kids can easily help out. These soft, cinnamon-kissed cookies hide a gooey chocolate surprise in every bite – the perfect sweet treat to satisfy your cravings.
Just a few ingredients
Steps for stuffing chocolate in Snickerdoodles
- Using a medium cookie scoop gather cookie dough and flatten.
- Place a Hershey’s nugget in the center and wrap the dough around the chocolate encasing it completely. Roll dough balls in the palm of your hand.
- Roll the cookie dough ball in the cinnamon sugar mixture and place it on the cookie sheet.
What do Chocolate Stuffed Snickerdoodles taste like?
They are sweet and slightly chewy. It’s essentially a classic snickerdoodle cookie stuffed with chocolate. Warm from the oven they are soft and the chocolate is melty. Once the cookies cool, the chocolate hardens a bit.
If you’ve ever had a churro with chocolate sauce for dipping, you’ll taste a resemblance. Hershey’s nuggets work best for these slightly chewy cookies.
What you’ll love about this recipe:
Tips for the perfect stuffed Snickerdoodle cookie
If you want to make the perfect cookie, use a cookie scoop. Always line the baking sheet with either parchment paper or a silicone baking mat.
Have the cinnamon-sugar mixture ready to go in a small bowl. Roll the dough ball in the mixture and place on the cookie sheet.
Bake the cookies until the edges are golden brown Be sure to cool them completely on a wire rack.
How do you serve Snickerdoodles?
There’s a new trend in weddings, which is actually a tradition in some cultures that is resurfacing, and that’s having a cookie table for guests to enjoy or making cookie boxes to take home. If you’re looking for recipes for wedding cookie table ideas, this is a delicious and unique addition.
For a holiday party, since Snickerdoodles are mostly associated with Christmas, you could do an entire dessert table of various flavors served with a variety of beverages.
Warming a cookie in the microwave for 10 or 15 seconds is a treat you want to try. They are as good as when they are warm directly from the oven with a chocolaty gooey center. Enjoy with a glass of milk, a cup of coffee, or a Mexican coffee. They are perfect for the holiday season.
How do you store Snickerdoodle cookies?
Store chocolate stuffed Snickerdoodles in an airtight container for up to 5 days. These cookies do not freeze well. The chocolate center gets hard. While I haven’t tried it, I don’t recommend freezing the dough.
More Snickerdoodle Cookie Recipes
If you love snickerdoodles of all kinds you may want to try my more sweet treats like pumpkin snickerdoodles, chocolate snickerdoodle cookies, or classic snickerdoodles. A seasonal Snickerdoodle thumbprint is a fun cookie as is this holiday eggnog Snickerdoodle.
Or try something completely different! Snickerdoodle crumb cake is a real treat for a special occasion like a birthday or holiday morning breakfast.
It’s worth mentioning that I didn’t start out calling this a churro cookie recipe until a friend tried them and said they tasted like a chocolate dipped churro. I have to agree!
These chocolate-stuffed snickerdoodles have quickly become one of our favorite cookies.
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
Chocolate Stuffed Snickerdoodles
Equipment
Ingredients
- â…“ cup sugar
- 1 teaspoon cinnamon
- 1 17.5 ounce pouch Sugar Cookie Mix
- 2 tablespoons flour
- ½ cup butter, softened
- 1 large egg
- 20 Hershey's Milk Chocolate Nuggets, unwrapped
Instructions
- Heat oven to 375℉. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a small bowl, mix sugar and cinnamon. Set aside.
- In the bowl of a stand mixer combine the cookie mix, flour, softened butter, and egg until a soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to a 2 1/2-inch circle.
- Press 1 chocolate into the center of each cookie, making sure to form dough around the chocolate to enclose and reshape it into a ball. Roll in the cinnamon sugar mixture.
- Place 2 inches apart on ungreased large cookie sheets. Discard the cinnamon sugar mixture after rolling the cookie dough in it.
- Bake for 8 to 10 minutes or until the edges are set and light golden brown. Cool for 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in an airtight container.
