I’ve been planning to post these Chocolate Snickerdoodles- a fun remake of a classic favorite; but I also really wanted to make some yummy fall treats . . . then I had this brainstorm to make these into a fall cookie by adding the Pumpkin Spice Kiss. I wasn’t quite sure if the flavors would match – but they did! So here you have it- Chocolate Snickerdoodles all decked out for fall. Actually the pumpkin spice goes really well with the chocolate, but you can make them with or without the kisses- either way, you’ll love them!
Chocolate Snickerdoodles with Pumpkin Kisses
2 1/4 cups flour
1/2 cup dutch cocoa
1 teaspoon cream of tarter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
32 Hershey’s Pumpkin Spice Kisses
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
In a small bowl mix together the Cinnamon Sugar and set aside.
Combine the flour, cocoa powder, cream of tartar, baking soda and salt together and set aside.
In mixer, cream butter and sugar until fluffy. Add the eggs one at a time. Stir in the vanilla. With the mixer on low speed, add the dry ingredients until just combined.
Using your hands, form the dough into 1 inch balls and then roll in Cinnamon Sugar mixture. Place the dough balls on the baking sheets. Bake at 325 for 10-12 minutes or until just firm but not overcooked.
While the cookies are baking unwrap your Pumpkin Kisses.
Makes approximately 32 cookies