Description
This Snickerdoodle Cobbler is a delightful twist on the classic snickerdoodle cookie, transformed into a warm and gooey dessert. With a buttery, cinnamon-sugar crust and a rich, creamy center, this cobbler is perfect for cozy evenings and pairs wonderfully with a scoop of vanilla ice cream.
Ingredients
Units
Scale
- 1 package (17.5 oz) Krusteaz Snickerdoodle Cookie Mix
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups boiling water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Cookie Mix: In a bowl, combine the Snickerdoodle cookie mix with the melted butter. Stir until well combined and crumbly.
- Make Cinnamon-Sugar: In a separate small bowl, mix together the sugar and ground cinnamon.
- Prepare Cream Mixture: In a large mixing bowl, whisk together the heavy cream, milk, and vanilla extract until smooth. Pour this mixture into a 9×13-inch baking dish.
- Assemble Cobbler: Evenly sprinkle the cookie mix over the cream mixture in the baking dish. Then, generously sprinkle the cinnamon-sugar mixture over the top.
- Add Boiling Water: Carefully pour the boiling water over the entire cobbler. Do not stir; the water will help create a delicious gooey center as it bakes.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
- Serve: Allow the cobbler to cool slightly before serving it warm. It’s delicious on its own or topped with a scoop of vanilla ice cream.
Notes
- For a deeper flavor, try adding a pinch of nutmeg to the cinnamon-sugar mixture.
- This cobbler can be made ahead and reheated gently in the oven before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 32g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50g