CHOCOLATE SNICKERDOODLES
This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Provided by rhancox
Categories Desserts Cookies Snickerdoodle Recipes
Time 26m
Yield 50
Number Of Ingredients 10
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.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g
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.
Nutrition Facts : Calories 190 calories, Carbohydrate 26g grams carbohydrates, Cholesterol 20mg milligrams cholesterol, Fat 8g grams fat, Protein 2g grams protein, SaturatedFat 4.5g grams saturated fat, ServingSize 1 Cookie, Sodium 105mg grams sodium, TransFat 0 grams trans fat
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 SNICKERDOODLES
Who doesn't love a snickerdoodle? Well, here is a chocolate version - for all my card carrying chocoholic friends out there!! Prep time is not exact, and cook time is per cookie sheet.
Provided by SkinnyMinnie
Categories Dessert
Time 28m
Yield 25-30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Beat 1 1/2 cups of sugar and butter until fluffy.
- Add vanilla and eggs and mix well.
- Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
- In another bowl mix the 2 Tbs. sugar and cinnamon.
- Shape dough into 1 inch balls and roll in cinnamon mixture.
- Bake for 8-10 min or until set. Immediately remove from cookie sheet.
Nutrition Facts : Calories 134.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 24.6, Sodium 87.3, Carbohydrate 22.9, Fiber 1, Sugar 13.1, Protein 2
SPECULOOS COOKIE BUTTER-STUFFED SNICKERDOODLES RECIPE BY TASTY
Here's what you need: salted butter, evaporated milk, sweetened condensed milk, speculoos cookie, unsalted butter, granulated sugar, brown sugar, vanilla extract, large egg, all purpose flour, ground cinnamon, cream of tartar, baking soda, kosher salt, granulated sugar, ground cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.
- Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.
- Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
- Add the egg and whisk to incorporate.
- Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.
- Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.
- Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.
- Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.
- Roll the cookie dough balls in the cinnamon sugar to coat.
- Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart - there should be 6 per baking sheet.
- Bake for 12 minutes, until the edges are light golden brown.
- Let cool, then serve.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, Sugar 18 grams
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- Start by prepping the ganache. In a smallish bowl, heat the cream in the microwave for about 1 minute, or until bubbles start to appear on the edges.
- Add the chocolate chips and cinnamon and stir until it is smooth.Line a baking sheet with wax paper.
- Continue until you have 30-35.Freeze or refrigerate for 1-2 hours until solid.Bake the snickerdoodle bars according to the instructions.
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