ROLO STUFFED PUMPKIN SNICKERDOODLES
Friday, September 14, 2018
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These ones are liquid and chewy and the uncomparable melody is that they are stuffed with caramely chocolatey morality. These are so unhurried to head, If you eff pumpkin, snickerdoodles, beverage, and chromatic then you've GOT TO Gain THESE!
INGREDIENTS
- ½ cup butter, softened
- ⅔ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- ⅓ cup canned pumpkin puree
- 3 cups flour
- pinch of salt
- ¼ cup sugar + 1 tablespoon cinnamon
- 1½ teaspoons baking powder
- 24 Rolo candies, unwrapped
INSTRUCTIONS
- In a large bowl cream together butter, brown sugar, and ⅔ cup sugar. Add vanilla, and pumpkin puree and mix until smooth.
- In a medium bowl whisk together flour, pumpkin pie spice, salt, and baking powder.
- Add dry ingredients to wet ingredients and mix until combined. Chill dough for 30 minutes.
- Roll dough into 1 inch balls. Gently push 1 Rolo candy into one of the dough balls. Press a second ball on top of the Rolo candy and roll the whole thing into one ball. Repeat with remaining dough and Rolo candies.
- Whisk together remaining ¼ cup sugar and cinnamon. Roll dough balls in cinnamon sugar mixture. Place on a greased baking sheet and gently press to flatten slightly.
- Bake at 375 for 8-10 minutes until very lightly browned. Allow to cool at least slightly before serving ( caramel centers will be hot). Store in airtight container.
