Customize this recipe with AI:

Salted Caramel Stuffed Chocolate Snickerdoodles

As seen on

Ambitious Kitchen

Total Time

40 minutes

Prep Time

30 minutes

Cook Time

10 minutes

Rating

(12)

Ingredients

22 servings

2 cups all purpose flour
1/2 cup unsweetened cocoa powder (choose a high-quality)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
20 soft caramels, unwrapped (I used the regular square kind you can find in most grocery stores)
For rolling the cookies:
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Desserts Kid-Friendly Baking Dairy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

In a large bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt. Set aside.

Step 2

In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1 minute.

Step 3

Add in vanilla, egg and egg yolk; beat again until well combined smooth and creamy; about 30 seconds longer.

Step 4

Add in dry ingredients and mix on low until just combined and the dough forms. Transfer the bowl the fridge and refrigerate the dough for 20 minutes.

Step 5

Once ready to bake, preheat the oven to 350 degrees F. In a shallow bowl mix together sugar and cinnamon. Set aside.

Step 6

Line a large baking sheet with parchment paper. Use a cookie scoop to grab about 2 tablespoons of dough, then flatten and put a caramel in the middle of the dough; roll dough around the caramel into a ball (make sure none of the caramel is showing).

Step 7

Roll dough balls into the cinnamon sugar mixture and place on cookie sheet, leaving at least 2 inches apart from one another. Do not flatten the dough.

Step 8

Bake for 9-11 minutes or until edges begins to crackle just a tiny bit. Remove and allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.