Old Fashion Snickerdoodles are easy to make and excellent. These Old Fashioned Snickerdoodles are filled with Dove white chocolate. They are soft and comforting!
Kicked Up Snickerdoodle cookies with White Chocolate
These Old Fashioned Snickerdoodles are great all by themselves, but I decided to stuff these Snickerdoodles with a Dove White Chocolate. The white chocolate kicked these simple old-fashioned cookies up. To stuff these cookies, I simply wrapped one tablespoon of cookie dough around a Dove White Chocolate. I used my one tablespoon ice cream scoop to get an equal amount of dough for each cookie. You can also roll them by hand into the size of a walnut. Because these cookies are easy and delicious, they are a great cookie recipe to pass down from generation to generation. These Old Fashioned Snickerdoodles are quick and easy to bake with your kids or grandchildren. They are soft, creamy, crunchy and have a delicious surprise in the middle. If you like old fashioned Snickerdoodles, you will love these Old Fashioned Snickerdoodles stuffed with white chocolate.
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- • ¼ cup butter, room temperature
- • ¼ cup shortening
- • ¾ cup sugar
- • 1 egg
- • 1 teaspoon cream of tarter
- • ½ teaspoon baking soda
- • ¼ teaspoon salt
- • 1-1/4 cup & 2 tablespoons all-purpose flour
- • 1 – bag Dove White Chocolates
- • 3 tablespoons sugar mixed with 2 teaspoons cinnamon
- Preheat oven 350 degrees
- With an electric mixer, cream together the butter, shortening, and sugar.
- Add the egg and beat until creamy.
- Add the baking soda, salt, cream of tarter, and flour.
- Mix until blended.
- I use a one tablespoon size ice cream scoop.
- Wrap 1 tablespoon of cookie dough around each piece of Dove White Chocolate. Bake 350 degrees for 12 minutes on a cookie sheet lined with parchment paper.
- Mix the cinnamon and sugar in a separate small bowl.
- Roll the cookie dough ball in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 12 minutes and remove from baking sheet. These cookies firm up as they cool.
- Makes 24 – 1 tablespoon size cookies.
Baking Cookie Tips
- Use butter and eggs at room temperature. You should be able to leave a finger print easily in the butter.
- Whip the butter, shortening, and sugars until light and fluffy.
- Do not over mix the flour!
- Mix in the dry ingredients just until you do not any powder and everything is incorporated.
- Use parchment paper – I love parchment paper when baking. Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet. This will allow them to cool.
- Use an ice cream scoop when scooping out your cookies. This way they will all be the same size and will bake evenly.
- – Scoop them onto a baking sheet lined with parchment paper. You can put the cookies closer together on the baking sheet when freezing them than when you are baking them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until they are frozen. Place frozen cookies into large freezer zip lock bags and store in the freezer. When frozen, they do not spread out as much.
- Do not over cook your cookies. Once you remove the cookies from the oven, they will continue to bake.
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