These chocolate snickerdoodles are stuffed with caramel and sprinkled with sea salt to make one of the best cookies you’ll ever eat.
Pretty sure I saved the best cookie for last. Yup salted caramel stuffed chocolate snickerdoodles! While it may seem insane to throw all of these flavors at you, I think you’ll find that the caramel, cinnamon and chocolate paired together make one of the best Christmas cookies you will ever eat. Ever, ever, ever.
It took me a while to come up with this particular recipe for a few reasons. First, I wanted to come up with a beautiful recipes that would knock it out of the park at all your cookie exchanges. Next I wanted a cookie that could just change your life for the better. Lastly I wanted to create a cookie recipe that felt indulgent enough to enjoy during the holiday season. (Sometimes we can only do so many healthy cookie recipes, ya feel me?)
If any cookie can fulfill all of those things, it’s these bad boys.
Chocolate dough is laced with a cinnamon sugar zip and wrapped around a giant square caramel. They’re then baked and topped with flakes of sea salt for a sweet and salty combo like you’ve never had before. Pull them apart or bite into a melt in your mouth cookie with a chewy middle and perfectly crisp edges.
The trick to rolling the dough is right in these photos.
Yes yes yesssssss, who else is ready to bake up a little cookie heaven? This is what Santa really wants for Christmas. (And all of your loved ones too.)
I’m going to be making these for a holiday party we have coming up. I’m sure they’ll be gone in a matter of minutes…
If you make these, let me know by leaving a comment below or tagging #ambitiouskitchen on Instagram!
SEE HOW TO MAKE THE COOKIES IN THIS VIDEO:
- 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
- In a large bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt. Set aside.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1 minute. Add in vanilla, egg and egg yolk; beat again until well combined smooth and creamy; about 30 seconds longer. 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.
- Once ready to bake, preheat the oven to 350 degrees F. In a shallow bowl mix together sugar and cinnamon. Set aside.
- Line a large baking sheet with parchment paper. Use a cookie scoop to grab about 2 tablespoonful 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). 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. 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.
- If you'd like, sprinkle flaked sea salt and each cookie. Enjoy! Makes 18-22 cookies depending on the size of the cookies.
Recipe by: Monique Volz | Photography by: Sarah Fennel
Other cookie recipes from cookie week: