Stuffed Toffee Snickerdoodle Cookies
The summer went by in a blink‚ I swear I think I was only home for maybe 2 full weeks? It was a whirlwind, probably a whirlwind for you, too. Kids underfoot, or off to camp, or off on vacation, or off to practice or swim or the park or that weird kid’s house down the street. But now our houses are empty again for the better part of the day and WE CAN BREATHE. Well, I can anyway. And? Because deep down we kind of miss the little mess-makers, and because we now have time on our hands, we can make them COOKIES.
As part of the Baker’s Dozen, I created this SIMPLE recipe for Krusteaz using their Snickerdoodle Cookie Mix. A few tiny additions, a stuffed center? Cookie Heaven. Your kiddos won’t know it took you no time at all. Let them think you slaved the day away in their honor. I won’t tell.
Preheat oven to 350⁰F. If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds. For best results, do not melt butter. Stir together egg, butter and cookie mix with toffee bits until dough forms, hand kneading if necessary.
Scoop dough and form into 12 balls. Roll cookie dough in cinnamon-sugar topping (enclosed) and place 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until light golden brown around edges. Cool 5 minutes and remove from pan.
Once completely cooled, spread icing (or pipe, using a piping bag) onto bottom cookie and top with a second cookie of similar size. Garnish with sprinkles, if desired.