Chocolate-Stuffed Snickerdoodles

 Classic on the outside, ooey-gooey indulgent on the inside! The cinnamon-sugar cookie that everyone loves gets a surprise upgrade with chocolate nuggets that get baked inside.



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

Steps

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.

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