Chocolate Stuffed Snickerdoodle

I’m posting this old hacked together recipe by request. I made these in January 2006 then took the recipe down during a period where I felt experimental recipes or recipes I’d only made once shouldn’t be up. But since it’s the holidays and people are looking for new ideas, here’s the recipe again. Maybe you can make it better?

For this cookie, I took a chocolate truffle cookie recipe (probably the old Thomas Haas sparkle cookie), modified it a bit, then stuffed the chocolate dough into snickerdoodle dough. The end result looked something like this.

Chocolate Stuffed Snickerdoodle

If you make these, let me know so I’ll feel better about having the recipe up here.

Chocolate Stuffed Snickerdoodles

Chocolate Filling:
1 ounce unsweetened chocolate
3/4 cups semi-sweet chocolate chips
2 tablespoons butter
1 egg
1/4 cup sugar
1 tablespoon honey
1/4 teaspoon vanilla
2 tablespoons flour
1 tablespoon unsweetened cocoa powder
Pinch salt

Snickerdoodle Dough:
2 2/3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup butter flavored shortening or shortening (important — don’t use all butter)
1 3/4 cups granulated sugar
2 eggs
2 ½ teaspoons Mexican vanilla or vanilla
Cinnamon Sugar: 3 tablespoons granulated sugar plus 1 ½ teaspoons cinnamon

Chocolate Filling:
Prepare chocolate filling first. It needs at least an hour to chill.

Place chocolate, chocolate chips, and butter in a microwave-safe bowl. Microwave on high to melt, stopping every 30 seconds to stir.

In a separate bowl, using high speed of electric mixer, beat egg, sugar, honey and vanilla for 2 minutes.

Spoon about 2 tablespoons of melted chocolate into egg mixture, then stir egg mixture into bowl with melted chocolate. Stir in flour, cocoa powder and salt.

Place in refrigerator to chill for at least one hour. Mixture will become very thick.

Using a rounded measuring teaspoon, scoop up dough to make about 16 balls.

Prepare snickerdoodle dough.

Stir together flour, cream of tartar, baking soda and salt.

In a mixing bowl, cream softened butter, shortening and sugar. Beat in eggs and vanilla. By hand, stir in flour mixture. Chill dough for about 10 minutes.

Preheat oven to 375 degrees F. Line a cookie sheet with parchment.

Using a rounded tablespoon, scoop dough into balls of approximately 1 inch (maybe a little bigger). Break the ball in half, press the two halves flat, then place a chocolate ball between the two halves and bring edges together to seal it in so it’s hidden. Roll the cookie in cinnamon sugar and press down very slightly.

Place on cookie sheets and bake at 375 degrees for 9-11 minutes.

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Comments

  1. T. Martin says

    Hi Anna,

    If I weren’t just pulling the Chewy Butterfinger Bars out of the oven I might have given my hand a try at these for the bake sale tomorrow. I hope you’ll keep this recipe up for awhile as I like the chocolate/cinnamon combination much more than the chocolate/orange combo.

  2. Wendy says

    Hi Anna! I haven’t tried this recipe, but I have tried the truffle filling recipe with peanut butter cookies before. They were very yummy! Kind of like an inside out Reese’s PB cup.

  3. michelle says

    Hi! First time poster, long time reader. Since I see you’re posting recipe requests, i was wondering if you’d be able to put up a recipe you had on last year. I believe they were called rich and gooey peanut butter bars. I made them last Christmas, and they were a HUGE hit. I would love it if you had a chance to repost it. If it helps, i’m pretty sure i remember there being sweetened condensed milk in there, and whole peanuts. Thanks!

  4. Marcus says

    I’m making these cookies for my Howto speech at school and im so excited to make these cookies because they look so good & I think i would like them I havent tryed them yet but im baking them this weekend. So thank you for posting this recipe they look so good.

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