How to Make Snickerdoodles Stuffed with Snickers and Rolled in Cheez Doodles

Christmas is around the corner, which means it’s cookie exchange season! I think it’s a great concept, but I know it’s a hassle coming up with the perfect recipe, finding the time to actually bake the cookies, and worrying that everyone is going to make the same thing. So I’ve come up with a fast, easy, and fun recipe that I can pretty much guarantee no one else will have (unless they read Foodbeast too). Snickers and Cheez Doodles Snickerdoodles — it’s your basic Snickerdoodle stuffed with Snickers, rolled in Cheez Doodle dust and baked with love.

Snickers and Cheese Doodles Snickerdoodles

Snickers and Cheez Doodle Snickerdoodles

(makes appox. 20 cookies)


  • 1 packet Betty Crocker Snickerdoodle Cookie Mix (with cinnamon sugar packet)
  • 1 stick (1/2c) butter melted
  • 1T water
  • 1egg
  • 1.5oz Cheez Doodles (Cheese Balls and Cheese Puffs are acceptable substitutes)
  • 20 to 22 Snickers minis


  1. Preheat oven to 375 degrees F and prep cookie sheet with parchment paper.
  2. Process Cheez Doodles in food processor until finely crumbed. Combine with cinnamon sugar packet found in cookie mix, and set aside.*
  3. Stir together cookie mix, melted butter, water, and egg until soft dough forms.
  4. Scoop out 1.5T of dough, wrap and seal around Snickers mini, and repeat until all cookies have been made.
  5. Roll each cookie in the Cheez Doodle and cinnamon sugar mixture, leaving generous amounts of powder atop each cookie as you place it on the cookie sheet.
  6. Bake 9 to 11 minutes or until cookie edges start to brown.
  7. Cool completely before consuming, or risk burning your face off with hot and gooey Snickers caramel.

*This ratio of doodle to cinnamon sugar leaves your taste buds with a subtle cheese flavor. If you’re looking to really let that doodle flavor shine (which I would fully support), I suggest decreasing the cinnamon sugar by half and increasing the doodles to 2 ounces. If you leave the recipe as is, you’ll definitely still get the cheesiness, but it won’t be the star of the show. Regardless of which direction you ultimately go in, I think you’ll find it to be a cookie that s unique, tasty, and talked about at cookie exchanges for years to come.

Food Trucks

The Dirty Snowflake Ice Cream Sandwich

The Chunk-n-Chip food truck just announced their Dirty Snowflake ice cream sandwich that’s set to launch a few weeks from now in December. What’s The Dirty Snowflake? It’s snickerdoodles sandwiching Egg Nogg Bourbon Toffee Ice Cream. To get  taste, you might want to catch up with Chunk-n-Chip on their website or their Twitter.




Candied Bacon Cayenne Snickerdoodles

Do you sit around with your friends and have conversations about bacon? I do. And it was during one of these riveting chats that I realized I couldn’t remember the last time I had baked something with the beloved pig byproduct. Now that’s shameful.

I already had plans to bake some Cayenne Snickerdoodles (using an ATK recipe and adding cayenne) and decided that they would be a perfect vehicle in which to house the hog.

Bacon makes everything better. But what makes bacon better? Brown sugar. So it was only natural for these cookies to evolve into the awesomeness that I’m about to lay before you.

Candied Bacon Cayenne Snickerdoodles


– 1 3/4c sugar, divided
– 1T cinnamon
– 1/4t cayenne, heaping
– 2 1/2c flour
– 2t cream of tarter
– 1t baking soda
– 1/2t salt
– 8T ( 1 stick) butter, softened
– 1/2c shortening
– 2 eggs
– 8oz+ candied bacon (dredge bacon in brown sugar and cook)


1. Cook, cool and crumble your bacon.
2. Preheat oven to 375F and line parchment paper.
3. Combine 1/4c sugar, cinnamon and cayenne in a small bowl. Set aside.
4. Whisk together flour, cream of tarter, baking soda and salt.
5. Beat butter, shortening and remaining 1 1/2c sugar on medium speed until the mixture is light and fluffy (2 to 3 min).
6. Add in eggs on low speed.
7. Also at low speed, mix in flour mixture. Then stir in your candied bacon crumbs by hand.
8. Roll 2T of dough into a ball and roll in that spicy cinnamon sugar. Bake for 10-12 minutes.

Concept: Awesome! (I think one of my friends consumed four in a matter of minutes.) Execution: Could use a slight adjustment, which I’ve already included in the recipe.

Personally, I don’t think the cayenne was pronounced enough. I only used 1/4t, which is why I say in the recipe to “heap.” I don’t know if 1/2t would ratchet up the heat too much, but 1/4t of cayenne didn’t pack the punch I was looking for. Also, I only used 8oz of candied bacon; feel free to use more!


Cream Cheese Snickerdoodles

I don’t really understand the harmony between cream cheese and Snickerdoodles yet, but I’m slowly wrapping my brain around it. These Cream Cheese Snickerdoodles are jam-packed with soft cream cheese, butter, vanilla, sugar and cinnamon! After hearing that refreshing list of ingredients that help make these cookies what they are, I think I might have to just make my own batch. Nothing sounds better then a Snickerdoodle with a hot cup of hot chocolate, ya heard? (Thx MissInTheKitchen)


Craving: Snickerdoodle Cupcakes

Cinnamon sugary goodness all wrapped up into a cupcake! Mmm, mmm, mmm. (Thx recipegirl)

Cravings Sweets

Craving: Snickerdoodles


I absolutely love snickerdoodles, other than my grandma’s oatmeal chocolate chip gumdrop cookie recipe, snickerdoodles are a close second. Browneyedbaker shows us how a simple cookie recipe can be turned into something even better than it already is just by adding one ingredient. But you’re going to check after the jump to see what I’m talking about.