How To make Chocolate Snickerdoodles
(KNMR48A) 1 cup Margarine
soft
3/4 cup Brown sugar
3/4 cup Sugar
2 Eggs
2 cups Rolled oats
1 1/2 cups Flour
1/4 cup Cocoa :
plus 2 Tbls
1 teaspoon Baking soda
2 tablespoons Sugar
2 tablespoons Cinnamon
Preheat oven to 375 degrees. Lightly grease cookie sheet. Beat margarine, and sugars until fluffy, add eggs and beat until well mixed and fluffy. combine the dry ingredients, and add to creamed mixture, mixing well. Chill dough a few hours. than roll in the 2 tbs, sugar, cinnamon and cocoa. Place on cookie sheet 2 inches apart. Bake 8-10 minutes (do not over bake) I also rolled some in the red and green sugar and kids loved them. Cool on racks.
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The most perfect chocolate-chip cookies you will ever see
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WHITE CHOCOLATE SNICKERDOODLES | THE BEST SNICKERDOODLE RECIPE | SNICKERDOODLES | SUGAR COOKIES
It’s a tradition every Christmas my son and I make white chocolate chip Snickerdoodle pudding cookies for Santa. They’re absolutely our favorite cookie! They’re soft, chewy, buttery, cinnamony and the white chocolate chips adds and extra bite of sweetness! Seriously, they’re so delicious!
White Chocolate Chip Snickerdoodles
Ingredients
1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3.4 oz packet instant vanilla putting mix
2 1/4 cups flour
1 1/4 cups white chocolate chips
For rolling
1/3 cup sugar
1 teaspoon cinnamon
Directions
Preheat oven to 350°
Using an electric mixer cream together butter and sugars.
Mix in eggs and vanilla extract.
Mix in baking soda, salt, and cinnamon.
Mix in vanilla pudding mix and half of the flour.
Mix in the rest of the flour.
Fold in chocolate chips.
In a bowl combine 1/3 cup sugar and 1 teaspoon cinnamon.
Form about 24 - 1 1/4 inch round balls. Roll each in sugar/cinnamon mixture.
Place on a baking sheet and bake for 10-13 minutes, one baking sheet at a time. Cool for at least 5 minutes before transferring.
Notes
-Bring the butter to room temperature by removing them from fridge 45 minutes before using. Butter will still be cold to touch.
-Do not prepare pudding first, just dump into dough
Chocolate Snickerdoodles | Ep 1298
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Chocolate Chip Snickerdoodles • Chocolate Chip Snickerdoodle Cookies • Delightiful
Chocolate and snickerdoodles are a yummy treat. These delicious soft, thick and chewy snickerdoodle cookies are filled with chocolate chips and coated in cinnamon and sugar, and the best chocolate chip cookies ever. Easy to make and a delicious treat that doesn't last long in my home.
Snickerdoodle Cookies Recipe
Cookie Dough
3 cups (375 grams) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup (230 grams) unsalted butter
1 cup (200 grams) granulated sugar
½ cup (100 grams) brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cup (225 grams) chocolate chips
Cinnamon Sugar Coating
¼ cup (50 grams) granulated sugar
2 teaspoons ground cinnamon
1. Whisk together flour, cream of tartar, baking soda, ground cinnamon and salt until well combined and set aside.
2. Cream together butter, granulated sugar, and brown sugar for about until well combined using an electric mixer. Mix in the egg, egg yolk, and vanilla extract until well combined.
3. Add dry ingredients to the wet ingredients and mix until just combined. Cover and refrigerate for at least 30 minutes.
4. Mix chocolate chips into cookie dough until well combined.
5. Preheat oven to 175°C (350°F).
6. Line large baking sheets with parchment paper and set aside.
7. Whisk together the ¼ cup of sugar and 2 teaspoons ground cinnamon for the coating.
8. Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough.
9. Roll each ball of cookie dough into a ball, then coat in the cinnamon sugar mixture and place onto baking sheets, leaving a little room between each cookie dough ball.
10. Bake at 175°C (350°F) for 8-10 minutes or until the tops of the cookies feel set.
11. Remove from oven and allow to cool on the baking sheet, then transfer the cookies to a wire rack to cool completely.
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????️ CHILI CHOCOLATE SNICKERDOODLES ???? | Delicious MEXICAN CHOCOLATE SNICKERDOODLES ????????
Chili Chocolate Snickerdoodles are buttery and chewy cookies with crispy edges. These are delicious cookies perfect for Christmas.
Course: Dessert
Cuisine: American
#snickerdoodles #chocolatesnickerdoodles #cookies
Prep Time: 5m
Cook Time: 10m
Total Time: 25m
10 minutes: 10m
Servings: 10 cookies
INGREDIENTS:
Dry ingredients
- 1½ cup All-Purpose Flour 136gm or 4.8Oz
- ¼ cup Unsweetened Cocoa Powder 34gm or 1.6Oz
- ½ Tsp Baking Soda
- ½ Tsp Cayenne Pepper
- ½ Tsp Ground Cinnamon
- ¼ Tsp Salt
Wet ingredients
- 1 cup Packed Brown Sugar 200gm
- 1 Tbsp White Vinegar
- 1 whole Egg
- 1 cup Melted Unsalted Butter 2 sticks
- 1 Tbsp Whole Milk
- 1 Tsp Vanilla Extract
Cinnamon Sugar
- ¼ cup Packed Brown Sugar
- 1 Tsp Ground Cinnamon
1) Whisk the Flour with Baking Soda, Ground Cinnamon, Cayenne Pepper, Cocoa powder, and Salt in a bowl.
2) Mix the wet ingredients - Brown Sugar, White Vinegar, Egg, Melted Unsalted Butter, Whole Milk, and Vanilla Extract to the flour mixture. Mix everything with a spatula.
3) Make Cinnamon sugar by combining Cinnamon and Brown Sugar in a bowl.Use a tablespoon scooper to scoop out 1 tablespoon of the cookie dough, roll into balls. Roll it over the cinnamon sugar. Place them on a greased cookie baking dish, 1 inches apart. Freeze the cookie dough for 10 minutes. Meanwhile, preheat the oven to 350F or 180C.
4) Bake the cookies for 10-12 minutes. They should get crispy on the edges and should be soft in the center. Allow the cookies to cool down for 5 minutes in the same baking dish and then transfer to a cooling rack.
You can use Chili Powder in place of Cayenne Pepper
calories 178
Chocolate Snickerdoodles
This easy one-bowl recipe gives classic snickerdoodles a run for their money!
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