Rolo Stuffed Snickerdoodle Cookie Dough Bites Food

ROLO STUFFED SNICKERDOODLES

Steps:

• In a stand mixer, cream butter with ¾ cup sugar. Add egg & vanilla & mix thoroughly.
• Add flour, cream of tartar, salt & baking soda. Mix until incorporated.
• In a separate small bowl, combine 2 Tbsp sugar with ¾ tsp cinnamon. Set aside.
• Scoop some cookie batter, squish a Rolo in the center, pinch & smooth any seams by rolling the dough in your hands, hiding the rolo in the middle. Then roll cookie ball into cinnamon sugar mixture. (I use a #50 cookie scoop.) Place on a greased cookie sheet & repeat for all cookies.
• Bake at 325*F for 12-13 minutes.

ROLO STUFFED SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees.
• Prepare snickerdoodle dough.
• Shape dough into 1 and ½ inch balls, folding a rolo into center
• Stir together sugar and cinnamon and spread on to a plate. Press dough balls into cinnamon and sugar.
• Slightly flatten dough balls and arrange on a lined baking sheet.
• Bake for 7-8 minutes.

ROLO STUFFED SNICKERDOODLE COOKIE DOUGH BITES

Steps:

• In a mixing bowl, whisk together flour, 1 tsp cinnamon, nutmeg and salt, set aside. In the bowl of an electric mixer, whip together butter, brown sugar, 1/4 cup granulated sugar and cream of tartar until pale and fluffy, about 4 minutes.
• Stir in heavy cream and vanilla extract. Add dry ingredients and mix until combine. In a separate small mixing bowl, whisk together 3 Tbsp granulated sugar and 3/4 tsp cinnamon.
• Scoop dough out 1 (even) TBSP at a time, then press one Rolo candy into the center of scooped dough and roll into a ball. Roll each dough ball into cinnamon sugar mixture. Chill or serve immediately. Store Cookie Dough Bites in refrigerator.

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.

ROLO STUFFED SNICKERDOODLES

Steps:

• Preheat oven to 350.
• Cream the butter and sugar in a mixing bowl.
• Add in the vanilla and egg. Mix until smooth.
• Mix together the flour, cream of tartar, baking soda, cinnamon and salt.
• Add the dry ingredients to the wet and mix well. The dough will be thick.
• Scoop out a 2 tablespoon size ball of dough and make a ball around the rolo.
• Roll the dough in the cinnamon sugar mix and place on the cookie sheet.
• Bake for about 10 minutes or until the edges are golden brown.
• Remove and let cool on a wire rack.
• Enjoy!