Chocolate-Stuffed Snickerdoodles

By CheeseDiva

Ingredients

• 1/3 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• 2 tablespoons Gold Medal™ all-purpose flour
• 1/2 cup butter, softened
• 1 egg
• 20 Hershey’s™ milk chocolate nuggets, unwrapped
• teaspoons ground cinnamon
• 1 1
• pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• 2 2
• tablespoons Gold Medal™ all-purpose flour
• 1 /2
• cup butter, softened
• 1 1
• egg
• 20 20
• Hershey’s™ milk chocolate nuggets, unwrapped

Details

Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F. In small bowl, mix sugar and cinnamon. Remove 2 tablespoons of mixture to second small bowl; reserve.
2
In large bowl, stir cookie mix, flour, softened butter and egg with spoon until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to 2 1/2-inch circle. Press 1 chocolate into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Roll in remaining sugar-cinnamon mixture. Place 2 inches apart on ungreased large cookie sheets. Discard sugar-cinnamon mixture after rolling balls.
3
Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle reserved 2 tablespoons sugar-cinnamon mixture on tops of warm cookies. Cool completely, about 30 minutes. Store covered in airtight container.