I am so sorry for the long hiatus, but it has been a busy month! Be comforted, though, for I will reward your patience with tasty cookies! One of the events that has kept us busy was the annual cookie party hosted by my friend over at Smells Like Brownies. She went all out, making a dozen different treats, and just look at that spread!
These adorable mice themed cake balls were brought by another guest.
My contribution were these snickerdoodles stuffed with rolos candy, which were quickly termed Snickerdoodle Surprise!
All my ingredients ready to go: sugar cookie dough, cinnamon sugar, and rolos candy.
To stuff the cookies: place the candy into some dough, then carefully fold, press, and roll the dough into a ball around it.
Next, roll the ball into the cinnamon sugar to get that classic snickerdoodle taste.
Place the balls on a baking sheet lined with parchment paper and bake away!
These are so delicious warm from the oven, when the caramel is gooey and the chocolate is melty. They are still tasty when cooled, of course, but warm is definitely the way to go.
Snickerdoodle Surprise
adapted from The Baker Chick
makes 4 dozen cookies
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
8 tbsp (1 stick) unsalted butter
1/2 cup butter flavored vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tbsp ground cinnamon, plus more if needed
2 large eggs
48 Rolos candies, unwrapped
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Flatten the ball and place the rolo into the middle. Press and roll into a seamless ball and roll in the cinnamon sugar. Place balls about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets 180 degrees and switching racks after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.