Stuffed Snickerdoodle Cookies

“OMG it’s like a ball of heaven in my mouth” is how these cookies were described by their recipient

No matter how old you are, we can pretty much assume that you still like to get mail and that you still like cookies. So when my [future] brother-in-law D had a birthday last week I decided to combine those loves and send him some cookies. D’s favorite cookie is Snickerdoodle (we have talked about this before: muffins, dips, & I am sure more to come throughout the years) Now mind you, the sending of these cookies was after I had sent him a link to the very same cookies a few weeks before to congratulate him on his new job. He then reminded me that his birthday was coming up, so in some ways he might have been begging for these cookies.

These cookies almost didn’t make it because the White Chocolate was being so ridiculous. I think that I will no longer buy White Chocolate Chips for melting and will only buy the melting rounds because I was literally near tears while trying to melt the white chocolate. As I was ready to give up, my charming & talented fiance swooped in and saved me from culinary disaster (and saved D from not getting a birthday present). Some vegetable oil & a heavy hand in whipping the half-melted chocolate gave us him a soft enough product to work with that with some finger-help he was able to coat them quite nicely!

So the lesson today is… be nice to others, send them gifts, and always have a wing-man in the kitchen to help you avoid disaster!

Snickerdoodle Cookie Dough Stuffed Blonde Oreos

Stuffed Snickerdoodle Cookies
Prep time
Total time
Serves: ?
  • ½ cup butter, softened
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can sweetened condensed milk
  • 2¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 (16-ounce) package blonde Oreos or vanilla sandwich cookies
  • 1 (16-ounce) package vanilla disks or vanilla almond bark for dipping (melted according to package directions)
  • Cinnamon sugar for sprinkling tops
  1. Cream the butter and brown sugar until light and fluffy. Beat in vanilla and condensed milk. Add flour, salt, and ground cinnamon and beat well.
  2. Separate each cookie into two halves. Using a small cookie scoop, scoop a level mound of cookie dough onto one of the halves and top with the other half, slightly pressing down. Repeat with remaining cookies. Chill in fridge for about an hour. Dip in melted white chocolate, letting excess drip off, and place on wax paper lined cookie sheet. Sprinkle with a tiny amount of cinnamon sugar to decorate and place in fridge until chocolate hardens.

From Lorie’s Mississippi Kitchen, with the help of her adorable assistants!


And I leave you with this, Today’s Question of the Day… What ingredient have you sworn off because it caused you so much pain and discomfort?


Stuffed Snickerdoodle Cookies — 3 Comments

  1. A-maz-ing!!! Trying to lose post-baby weight for Rachel’s wedding and I’m having a hard time resisting these!

  2. Pingback: Pumpkin Snickerdoodle Bread | Can't Stay Out of the Kitchen