Salted Caramel Stuffed Chocolate Snickerdoodles
Incredible chocolate snickerdoodles that are crispy on the outside, chewy in the middle, stuffed with caramel, and topped with a sprinkle of sea salt to make one of the best cookies you'll ever eat. These delicious chocolate snickerdoodles are perfect for the holidays and any time you want a sweet treat!
Servings 22 cookies
Ingredients
- 2 ⅓ cups (280g) all purpose flour
- ½ cup (40g) unsweetened cocoa powder (choose a high-quality)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup (226g) salted butter, softened to room temperature
- 1 cup (213g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 20 soft caramels, unwrapped (I use Werther's soft caramels and rolled them into balls)
- For rolling the cookies:
- ½ cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Whisk the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt. Set aside.
- Mix the wet ingredients: 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.
- Mix the dough and chill: Add in dry ingredients and mix on low until just combined and the dough forms. Cover and transfer the bowl the fridge and refrigerate the dough for 1 to 2 hours.
- Once ready to bake, preheat the oven to 350 degrees F. In a shallow bowl, mix together sugar and cinnamon. Set aside.
- Stuff the dough balls: 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).
- Roll dough in cinnamon-sugar: 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: 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.
Notes
Please note that your caramels MUST be soft! If they are 'hard' they will reharden after you bake them and the cookies have cooled. You can use Werther's soft caramels and roll them into a ball, or just use Rolo's!
See the full post for tips, tricks, and a visual of rolling the dough balls!