Top your snickerdoodle cookie with a milk chocolate kiss!
During our Making Memories series, we ask guests to share a recipe that holds a special memory for them.
Sweet Tooth Fairy Founder Megan Faulkner Brown shares that she grew up thinking all snickerdoodles always came with a Hershey’s Kiss on top because that is how her mom made them. It’s what she was used to! Come to find out, it was a family thing. Still to this day, Megan enjoys a delicious snickerdoodle that is stuffed with cinnamon chips and topped with a Hershey’s Kiss in the center. We are here for this unexpected snickerdoodle cookie combo!
Not Your Average Snickerdoodle Cookie
- 1 cup Unsalted butter, softened
- 1 ½ cups Granulated sugar
- 2 large Eggs, slightly beaten
- 1 Tablespoon Vanilla extract
- 3 ½ cups All-purpose flour
- 1 3.4 ounce box of Instant vanilla pudding
- 1 teaspoon Baking soda
- 2 teaspoons Cream of tarter
- ½ teaspoons Salt
- 2 cups Cinnamon chips (optional)
- ½ cup Granulated sugar
- 1 Tablespoon Ground cinnamon
- 1 pinch Ground Nutmeg
- 12-24 Chocolate Hershey’s kisses
- Preheat the oven to a temperature of 350 F°. Line baking sheet with parchment paper and set aside. In a large mixing bowl, and butter. Mix on medium speed until creamy and smooth—about 1 minute. Add granulated sugar.
- Cream ingredients together on medium speed until light and fluffy–about 2 to 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula.
- Add the eggs and vanilla and mix the ingredients together on low speed until they are evenly mixed. Increase mixer speed to medium and mix until light and fluffy–about 2 – 3 minutes
- In a separate medium bowl, add flour, vanilla pudding, cream of tarter, baking soda, and salt. Whisk dry ingredients together until well combined and gradually pour into the wet mixture—adding a little bit at a time. Mix on low speed until everything is completely blended together.
- Stop the mixer and scrape down the sides of the bowl with a spatula. Add the cinnamon chips and mix them together on a low speed until chips are well dispersed throughout the dough.
- Form the dough into balls either by using a cookie scoop or rolling them into a golf-ball-sized portion.
- In a shallow bowl, add granulated sugar, cinnamon, and nutmeg. Mix together until well combined. Roll each dough ball into the cinnamon-sugar mixture. Ideally, chill the dough balls for 30 minutes–if you have the time and/or patience to do so. If not, that is just fine.
- Place dough balls on a prepared baking sheet–leaving space between the dough balls to allow for spreading.
- Bake the cookies for 10-12 minutes or until lightly browned and almost set. Remove cookies from the oven and immediately top with unwrapped Hershey’s Kisses®.
- Let Kisses set on top of the cookie for a couple of minutes before slightly pressing down the tips to create a little rim around the bottom. Allow cookies to cool on the baking sheets for a few minutes before moving to a wire rack to cool completely.