Chocolatey Snickerdoodle Sensations
Love cinnamon? Love chocolate? Love snickerdoodles? Then this combination will knock your socks off!
Ingredients
Cookie Dough
- 2 1/2 Cups Flour (All Purpose)
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt (Fine/Iodized)
- 1/2 tsp Cinnamon
- 2 Sticks Butter 1 Cup
- 1 1/2 Cups Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1/2 tsp Vanilla Extract
Chocolate Filling
- 1 bag Wilton chocolates optional: alternate white chocolate and chocolate.
Cookie Topping
- 1/4 Cup Granulated Sugar
- 1 tbsp Cinnamon
Instructions
- In a medium bowl add the flour, cream of tartar, baking soda, salt and 1/2 tsp cinnamon. set aside.
- Make brown butter: Melt butter in a small saucepan over medium high heat. Once the butter starts to foam, whisk continuously. Once the butter begins turning brown, remove from the heat and immediately transfer it to another heat safe bowl to cool. Let cool for approximately 10 minutes.
- In a large mixing bowl, mix the butter with the granulated sugar thoroughly.
- Add the egg, the egg yolk and the vanilla to the butter and sugar mixture and beat until well combined and smooth.
- Add the dry ingredients from the medium bowl gradually until well combined.
- Roll the cookie dough into a ball and wrap tightly with Saran Wrap. It is recommended to chill for a few hours in the refrigerator but if pinched for time, place in the freezer for 30 minutes. If using freezer method, let thaw for five minutes.
- Preheat oven to 375F fifteen minutes prior to baking and remove cookie dough from refrigerator to thaw for 15 minutes.
- Cover two baking sheets with parchment paper.
- In a small bowl combine the sugar and cinnamon for the cookie topping.
- Roll about a tbsp of cookie dough into a ball and then flatten. Place two pieces of chocolate in the middle.
- Roll about another tbsp of cookie dough into a ball and then flatten. Place on top of chocolate.
- Roll the cookie dough, keeping the chocolate in the center. If there is too much cookie dough you can remove some from the sides and re-roll! If it feels dry just kneed it and it will moisten up.
- Roll the cookie dough in the sugar and cinnamon topping and place on baking sheet. Keep two inches apart.
- Bake for four minutes and then rotate baking sheet a half turn.
- Bake for another 4 to 6 minutes.
- Remove and let cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Note: while one baking sheet is in the oven, prep another baking sheet to immediately put another batch in oven!
- P.S. They taste better when served warm!