Caramel Stuffed Chocolate Snickerdoodles are the ultimate indulgent twist on this classic cookie!
Recipe byTessa Arias
1 1/2cupsplus 2 tablespoons all-purpose flour
2tablespoonsunsweetened cocoa powder
4ounces(1 stick) unsalted butter, at room temperature
2ouncescream cheese, at room temperature
1cupgranulated sugar, divided
2ouncesunsweetened chocolate, melted and cooled
20soft caramel candies, such as Kraft, or Rolo candies
Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl whisk the flour, cocoa powder, baking powder, baking soda, and salt to combine.
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.
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.
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.
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.
Caramel Stuffed Chocolate Snickerdoodles https://handletheheat.com/caramel-stuffed-chocolate-snickerdoodles/ October 4, 2013