Snickerdoodle Thumbprint Cookies with Chocolate: The Best Recipe Ever
Delight in the heavenly combination of Snickerdoodle cookies filled with rich chocolate. This recipe is sure to impress your friends and family!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and cream of tartar. Set aside.
- In another bowl, cream the softened butter and sugar until light and fluffy. Add in the egg and vanilla extract and mix well.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Shape the dough into balls and roll them in a mixture of cinnamon and sugar.
- Place the balls on a baking sheet and make an indentation in the center of each ball.
- Fill each indentation with chocolate chips.
- Bake for 10-12 minutes or until golden brown. Let them cool before serving.
Notes
- For a softer cookie, remove from the oven while slightly underbaked.
- Feel free to add nuts for extra crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Snickerdoodle, cookies, chocolate, dessert