Nutella Surprise Snickerdoodles

nutella stuffed snickerdoodles.style rustic

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Snickerdoodles kicked up a notch!

  • 2 3/4 Cups Unbleached Flour
  • 2 Teaspoons Cream Of Tartar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Cup Unsalted Butter (Melted)
  • 1 Cup Sugar
  • 1/3 Cup Light Brown Sugar
  • 1 Egg (Room Temperature)
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Nutella
  • Topping
  • 1/4 Cup Sugar
  • 1 Teaspoon Ground Cinnamon
  1. In small-size bowl combine 1/4 cup sugar and 1 teaspoon ground cinnamon. Set aside.
  2. In large-size bowl combine flour, cream of tartar, baking soda, cinnamon, and salt.
  3. In medium-size bowl, combine melted butter, sugar, and brown sugar. Whisk in egg and then vanilla until well combined. Pour butter mixture into dry ingredients and combine well. Dough will be slightly crumbly. Cover bowl with plastic wrap and chill 45 minutes.
  4. Line baking sheet with parchment paper. Set aside.
  5. Preheat oven to 375 degrees.
  6. Remove dough from fridge. Roll dough into balls. You should have about 24 balls. Dough will be crumbly, but will warm up in your hands. Break each dough ball in half. Make thumbprint into bottom of one half and place 1 teaspoon nutella inside. Cover with other dough half. Gently mold into cookie. Gently place both sides of cookie in sugar cinnamon mixture.
  7. Place cookies onto prepared cookie sheet. Place in oven 10 minutes. Cookies will look very soft and under baked. Remove from oven and let cool 5 minutes on baking sheet before transferring to wire rack to cool completely.
  8. Store in airtight container for up to 1 week.
  9. Makes 24 to 28 Cookies
  10. Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes Chill Time: 45 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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