DOUBLE SNICKERDOODLE CRUNCH COOKIES

Double Snickerdoodle Crunch Cookies image

You will be surprised when you see what is inside these snickerdoodles!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 24

Number Of Ingredients 12

Ingredients

2 cups Cinnamon Toast Crunch™ cereal
1 package (3 oz) cream cheese, softened
2 tablespoons sugar
3/4 cup sugar
1/2 cup butter, softened
1 egg
1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon sugar

Steps:

Heat oven to 400°F.
In food processor or blender, place cereal. Cover; process until cereal is finely crushed. Remove 1/2 cup of the finely crushed cereal; set aside. Add cream cheese and 2 tablespoons sugar to remaining cereal in food processor. Cover; process until combined. Drop mixture by measuring teaspoonfuls onto cookie sheet; shape into balls. Refrigerate or freeze while making cookie dough.
In large bowl, beat 3/4 cup sugar and the butter with electric mixer on medium speed, or spoon. Add egg; mix well. Stir in flour, cream of tartar, baking soda and salt; set aside.
In another bowl, mix reserved 1/2 cup crushed cereal with topping ingredients. Measure 1 tablespoon cookie dough; flatten in the palm of your hand. Place 1 of the refrigerated truffles in center of dough, and wrap dough around truffle, covering completely. Roll dough in topping mixture; place 2 1/2 inches apart on ungreased cookie sheet. Flatten dough balls slightly.
Bake 8 to 10 minutes or until light golden brown around edges. Cool 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 9 g, TransFat 0 g