Reese’s Stuffed Snickerdoodles
Reese's Peanut Butter Cups stuffed into a Snickerdoodle cookie. Making a sweet buttery cookie on the outside with a smooth and creamy peanut butter and chocolate center.
Servings: 36 cookies
- 1 1/2 cups granulated sugar
- 1 cup shortening room temperature
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 Reeses Miniatures unwrapped
- 2 tablespoons granulated sugar for topping
- 2 teaspoons ground cinnamon for topping
Preheat oven to 400°F
Unwrap the miniature Reeses cups and flatten each with your palm.
Combine 2 tablespoons of sugar and 2 teaspoons of cinnamon in a shallow bowl and mix.
Beat together shortening and sugar with an electric mixer until combined. Add eggs and mix.
In a medium bowl whisk together flour, cream of tartar, baking soda, and salt. Add to the sugar mixture and beat until fully combined.
Using a cookie scoop, roll dough into balls and place on a parchment lined cookie sheet. Split each ball in half, flatten one side and top with one smashed Reeses cup. Top with the other half of the dough and roll into a ball, completely covering the Reeses'.
Roll in the cinnamon sugar mixture and place on the baking sheet.
Bake for 8-10 minutes. I always take them out at exactly 8 minutes and they come out perfectly. They will look soft and will just start to form cracks around the edges. Let them cool for 5 minutes before removing from the sheet and enjoy!
Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 92mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg