Cookies and Cream Stuffed Santa Bellies Recipe

Cookies and Cream Stuffed Santa Bellies Recipe
Cookies and Cream Stuffed Santa Bellies Recipe photo by Taste of Home
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Cookies and Cream Stuffed Santa Bellies Recipe

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These cute cookies are a great conversation starter on a cookie tray, and the kids love 'em! If your kitchen is warm from baking all day, chill your dough for a bit before rolling it out. —Crystal Schlueter, Northglenn, CO
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 to 7 Hershey's Cookies 'n' Creme candy bars (1.55 ounces each), broken into 3-section pieces
  • 2-1/2 cups vanilla frosting
  • Red, black and yellow paste food coloring

Directions

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate until firm enough to roll, at least 1 hour.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter.
Place half of the circles 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining circles, pinching edges to seal.
Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
Tint 1-2/3 cups frosting red; spread over cookies. Tint 2/3 cup frosting black; pipe belts and buttons over top. Tint remaining frosting yellow; pipe buckles on belts. Yield: about 2 dozen.

Test Kitchen tips
  • It's not easy to tint frosting to deep red. We used Wilton red paste food coloring, and a lot of it!
  • If you don’t have the patience to tint your own frosting, buy the colored frostings sold in tubes—they come in a variety of colors.
  • Get creative: different candies can be used for buttons, buckles and belts.
  • If you find yourself getting heavy-handed with flour while rolling out your dough, gently flip the cutout dough over and brush away the flour with a pastry brush before placing on the baking sheet.
  • Originally published as Cookies and Cream Stuffed Santa Bellies in Simple & Delicious December/January 2018

    Nutritional Facts

    1 filled cookie: 350 calories, 16g fat (8g saturated fat), 37mg cholesterol, 202mg sodium, 49g carbohydrate (30g sugars, 0 fiber), 3g protein.

    • 1 cup unsalted butter, softened
    • 1 cup sugar
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 3-1/2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 6 to 7 Hershey's Cookies 'n' Creme candy bars (1.55 ounces each), broken into 3-section pieces
    • 2-1/2 cups vanilla frosting
    • Red, black and yellow paste food coloring
    1. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate until firm enough to roll, at least 1 hour.
    2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter.
    3. Place half of the circles 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining circles, pinching edges to seal.
    4. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
    5. Tint 1-2/3 cups frosting red; spread over cookies. Tint 2/3 cup frosting black; pipe belts and buttons over top. Tint remaining frosting yellow; pipe buckles on belts. Yield: about 2 dozen.

    Test Kitchen tips
  • It's not easy to tint frosting to deep red. We used Wilton red paste food coloring, and a lot of it!
  • If you don’t have the patience to tint your own frosting, buy the colored frostings sold in tubes—they come in a variety of colors.
  • Get creative: different candies can be used for buttons, buckles and belts.
  • If you find yourself getting heavy-handed with flour while rolling out your dough, gently flip the cutout dough over and brush away the flour with a pastry brush before placing on the baking sheet.
  • Originally published as Cookies and Cream Stuffed Santa Bellies in Simple & Delicious December/January 2018

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