Salted Caramel Stuffed Chocolate Snickerdoodles Recipe
Indulge in these decadent Salted Caramel Stuffed Chocolate Snickerdoodles, featuring a soft, chocolate cinnamon cookie exterior with a gooey salted caramel center. Perfect for those who love the combination of rich chocolate and sweet, buttery caramel with a hint of warm cinnamon spice.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry 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
Wet Ingredients
- 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
Filling and Coating
- 20 soft caramels, unwrapped (I use Werther’s soft caramels and rolled them into balls)
- ½ cup (100g) granulated sugar for rolling
- 2 teaspoons ground cinnamon for rolling
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all purpose flour, unsweetened cocoa powder, baking soda, cream of tartar, ground cinnamon, and kosher salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened salted butter with the packed light brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This incorporates air and ensures tender cookies.
- Add eggs and vanilla: Beat in the vanilla extract, followed by the egg and egg yolk, mixing well after each addition until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies soft.
- Prepare caramel balls: Unwrap the soft caramels and roll each into a small ball. If the caramels are sticky, lightly dust your hands with flour or cocoa powder.
- Form cookie dough balls: Using your hands or a cookie scoop, take about 2 tablespoons of dough and flatten into a disc. Place a caramel ball in the center and carefully wrap the dough around it, sealing the edges and rolling into a smooth ball.
- Roll in cinnamon sugar: Mix the ½ cup granulated sugar with 2 teaspoons ground cinnamon in a shallow dish. Roll each caramel-stuffed cookie ball in this cinnamon sugar mixture to coat thoroughly.
- Bake the cookies: Place the coated cookie balls on prepared baking sheets about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. The cookies will puff during baking but settle upon cooling.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once slightly cooled to enjoy the gooey caramel filling at the center.
Notes
- Ensure caramels are soft for easy rolling; refrigerate briefly if too sticky before shaping.
- Do not overbake; cookies should remain soft and chewy with a molten caramel core.
- For extra flavor, sprinkle a tiny pinch of flaky sea salt over each cookie just after baking.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow cookies to cool slightly before eating to avoid burning from hot caramel centers.
