Caramilk Stuffed Snickerdoodles #Christmas #cookies

CARAMILK STUFFED SNICKERDOODLES

Snickerdoodles are a write of cooky that I was introduced to umpteen eld ago and vanish in compassion! As you hump, I am trying to update yore cook recipes, but sometimes a new and electrifying business is needful to make out the wonders of an sr. direction. I wanted to make my own snickerdoodles recipe that stood out from the interruption. When I prime started making snickerdoodles, I didn't actualize they were speculate to be big and fluffy. The recipe I had victimised was delicious, but would not hand the snickerdoodles check! Now I am here with my own edition: 

Caramilk stuffed snickerdoodles! You can depart them un-stuffed for that homophonic uppercase snickerdoodle taste would not jazz prefabricated these stuffed snickerdoodles had it not been for the over quantity of Hallowe'en candy my daughter soothe has mitt! It is never-ending! I was rummaging finished the bag (taste-testing a few things along the way) and picked out the umber bar I had the most of, which happened to be Caramilk (no relationship.) The melody of biting into a cake and being welcomed with a mix of coffee and sugar was too ossified to extend up. And that is how this snickerdoodle angle was calved!

Ingredients

• 1/2 cup butter, room temperature
• 1/2 cup granulated sugar
• 1/8 cup brown sugar
• 1 egg, room temperature
• 1/2 tsp. vanilla
• 1 1/3 cups all-purpose flour
• 1/2 tsp. cream of tartar
• 1/2 tsp. baking soda
• Pinch of salt

Topping

• 2 tbsp. granulated sugar
• 2 tsp. ground cinnamon
• 36-48 individual Caramilk chocolate bar pieces

Instructions

1. Preheat oven to 350F. Line a baking sheet with parchment paper or silicone liner.
2. In the bowl of your stand mixer, add the butter and sugars. Cream until light and fluffy, about 5 minutes. Mix in egg. Add vanilla and mix.
3. Sift together the flour, cream of tartar, baking soda, and salt in a separate bowl. Slowly add to wet ingredients and mix until JUST combined.
4. In another small bowl, combine the granulated sugar and cinnamon. Measure out 1 tablespoon-sized portions of dough, flatten out the best you can, add 1 Caramilk piece into the middle, fold over dough and roll into a ball. Roll in the sugar mixture. Be generous and coat entirely! Repeat until no dough remains!
5. Bake for 8 mins and allow to cool slightly on baking pan before moving to cooling racks.

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