Caramel Stuffed Chocolate Snickerdoodles

You know those mornings when you wake up and feel like you fought a ninja or got hit by a train in your sleep? Like, you must have thrashed around so hard or laid in such an awkward position to wake up with such unexplainable injuries. This happens to me all the time. I’m basically the queen of sleeping in painful positions… I’m pretty sure I look like I’m possessed half the time I’m asleep. I have no idea why my body doesn’t adjust itself or why I don’t just wake up, I’d certainly never position my neck at a near 90° angle consciously. The unconscious mind is a mysterious thing.

Speaking of unconsciousness, I’m pretty sure I’ve been craving caramel stuffed something for weeks now after seeing a few mouthwatering recipes online. The idea for these Caramel Stuffed Chocolate Snickerdoodle cookies may have come to me in a dream, I can’t remember. I’m certainly glad I had the idea, though, because these cookies are ridiculously tasty and addicting. Your family will love them!

How to make

Caramel Stuffed Chocolate Snickerdoodles

Yield: 20 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Caramel Stuffed Chocolate Snickerdoodles are the ultimate indulgent twist on this classic cookie!

Ingredients

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces (1 stick) unsalted butter, at room temperature
• 2 ounces cream cheese, at room temperature
• 1 cup granulated sugar, divided
• 1 large egg
• 2 ounces unsweetened chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 20 soft caramel candies, such as Kraft, or Rolo candies

Directions

1. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl whisk the flour, cocoa powder, baking powder, baking soda, and salt to combine.
3. In a large bowl, use an electric mixer to beat the butter, cream cheese, and 3/4 cup of the sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, melted chocolate, and vanilla and beat until combined. On low speed slowly add the flour mixture and beat until incorporated.
4. Use a medium scoop to roll dough into a 1 1/2-tablespoon sized ball. Break the ball in half and place the caramel in the middle. Seal the dough around the caramel. Repeat with all the dough.
5. Combine the remaining 1/4 cup of sugar with the cinnamon in a shallow dish. Roll each ball of dough in cinnamon sugar and place on prepared baking sheets. Flatten with the bottom of a measuring cup.
6. Bake for 10-12 minutes, or until cookies are set, rotating sheets halfway through. Let cookies cool on pan for 5 minutes then remove to a wire rack to cool completely.

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias