White Chocolate-filled Snicker doodles

Snicker doodles are one of my husband's all-time favorite cookies, but I always thought they were a little bland.  I was looking for a way to spice them up a bit and was toying with drizzling them with chocolate. That's done all the time, though, so I decided to stuff the chocolate inside.  I also made a few adjustments to the actual cookie recipe to give them a little more flavor and substance.  I must have done okay.  The hubby labelled them a winner.

Here's what you'll need:
1 c butter, room temp
3 c sugar
2 tsp vanilla
4 eggs, room temp
1/2 c half & half (or cinnamon-flavored coffee creamer)
7 c flour, sifted
2 tsp baking soda
1 tsp salt
2 packages Hershey Bliss! White Chocolate melt away flavor
1/2 c sugar
1 TBSP cinnamon

Beat the butter with a mixer until light and creamy.  Add the sugar and vanilla; continue beating until fluffy. Beat in the eggs and half & half.

Whisk together the flour, baking soda and salt.  Mix into the butter mixture, in small amounts, until well blended.  The dough will be quite stiff.

Cover with plastic wrap.  Chill 2 hours to overnight.

Preheat oven to 375.  Line baking sheets with parchment paper.
Remove the wrappers from the chocolate candy.

Combine the sugar and cinnamon in a small bowl.  Set aside.

Use a medium-sized cookie scoop to portion dough.

Flatten slightly between hands.  Place one candy piece in center.

Pull up the sides and shape the dough into a ball, making sure the chocolate is completely encased.

Roll the balls in the sugar-cinnamon mixture.  Place 2 inches apart on baking sheets.

Bake at 375 for 9-10 minutes, until golden brown.  Remove to wire racks to cool completely.

Makes 6 dozen.

Enjoy!