Chocolate Stuffed Snickerdoodles
A classic cookie stuffed with chocolate that tantalizes the tastebuds.
Servings: 20
Equipment
- Silicone Baking Mat
Ingredients
- ⅓ 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.
