Filed Under: Chocolate | Cookies | Dessert

Caramel Stuffed Chocolate Snickerdoodles

Recipe By Tessa Arias
  |  
October 4th, 2013

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

Yield: 20 cookies

Prep Time: 15 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: The combination of caramel, chocolate, and cinnamon is pure magic.
Texture: Soft, slightly chewy, a little crumbly and crunchy, but the best part is certainly the ooey gooey caramel hidden inside.
Ease: Very easy but stuffing the dough and rolling it in cinnamon sugar is a little bit more time consuming.
Appearance: I love how the cinnamon sugar sparkles off the surface of these cookies.
Pros: Absolutely decadent and fun twist on snickerdoodles. When warm, the caramel just oozes out. When cool, the caramel is chewy and stringy. The cookies are delish at any temperature!
Cons: None!
Would I make this again? Oh yesssss.

Caramel Stuffed Chocolate Snickerdoodles - ultimate cookie decadence! From handletheheat.com

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.

Caramel Stuffed Chocolate Snickerdoodles - ultimate cookie decadence! From handletheheat.com

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!

Caramel Stuffed Chocolate Snickerdoodles - ultimate cookie decadence! From handletheheat.com

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

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Leave a Reply to Sruti

Leave a Reply to Sruti

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  1. #
    Abby @ The Frosted Vegan — October 4, 2013 at 5:48 am

    I mean, just look at that oozing caramel, swoooon!

  2. #
    Anna @ Bashful Bao — October 4, 2013 at 1:06 pm

    Chocolate, caramel AND cinnamon, what a great combination! Totally swoon-worthy, they look fabulous!

  3. #
    Becca @ Heaven in a Dish — October 4, 2013 at 8:39 pm

    Mmm, these look SO good, drooling on the keyboard! I love snickerdoodles and can’t wait to try this new version!

  4. #
    Carla — October 6, 2013 at 8:52 am

    Ahh I’m so excited for these cookies! I’ve made caramel stuffed chocolate chip cookies, so I can only imagine how great these snickerdoodle ones are.

  5. #
    [email protected] — October 7, 2013 at 5:43 pm

    Chocolate snickerdoodles….I can’t wait to try them, especially with the caramel pieces inside.

  6. #
    Lynna — October 9, 2013 at 1:05 am

    You got me with the first picture…how can anyone resist?!

  7. #
    Dina — October 10, 2013 at 8:27 am

    they look yummy!

  8. #
    Maggie @Maggiecooks — October 10, 2013 at 1:07 pm

    yummy! they look so gooey! 🙂

  9. #
    Joe — October 11, 2013 at 11:45 am

    Do you have weight measures for your ingredients, particularly the flour? This would be a great addition to all of the baking recipes on the blog.

    • #
      Tessa — October 12, 2013 at 7:36 pm

      Thanks for the suggestion, I may try adding that to future recipes! I love my kitchen scale. I like to go to the website for the brand of flour I use and look up their weight measurements since each brand can vary slightly in protein content, etc.

  10. #
    Sruti — November 22, 2015 at 1:20 pm

    Hi! This is a really lovely recipe, I’ve made it once before and loved it. I wanted to ask, how long do these last and what would be the best way to store them? I plan on making them for a small party and was hoping to make them in advance.

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