Caramel Stuffed Chocolate Snickerdoodles
By Eat More Chocolate Team Cookies Everyday Baking
April 2, 2015
Caramel Stuffed Chocolate Snickerdoodles are the ultimate indulgent twist on this classic cookie!
- Prep: 10 mins
- Cook: 15 mins
-
10 mins
15 mins
25 mins
- Yields: 20 Cookies.
Directions
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.