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Salted Caramel Stuffed Chocolate Snickerdoodles Recipe

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4.3 from 273 reviews

These Salted Caramel Stuffed Chocolate Snickerdoodles are crispy on the outside, chewy on the inside, and filled with gooey caramel. Coated with a cinnamon-sugar blend and topped with a sprinkle of sea salt, they make the perfect sweet treat for holidays or any occasion.

  • Total Time: 40 minutes
  • Yield: 18-22 cookies

Ingredients

Dry Ingredients

  • 2 ⅓ cups (280g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder (high-quality recommended)
  • 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

  • 20 soft caramels, unwrapped (Werther’s soft caramels recommended, rolled into balls)

For Rolling

  • ½ cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Whisk the dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, cream of tartar, ground cinnamon, and kosher salt. Set aside.
  2. Mix the wet ingredients: In the bowl of an electric mixer, cream together the softened salted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 1 minute. Add vanilla extract, egg, and egg yolk, then beat again until the mixture is smooth, creamy, and well combined, approximately 30 seconds longer.
  3. Combine and chill the dough: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the dough comes together. Cover the bowl and refrigerate the dough for 1 to 2 hours to firm up.
  4. Preheat oven and prepare rolling mixture: When ready to bake, preheat the oven to 350°F (175°C). In a shallow bowl, mix together the granulated sugar and ground cinnamon for rolling the cookie dough balls.
  5. Stuff the dough balls with caramel: Line a large baking sheet with parchment paper. Using a cookie scoop, portion about 2 tablespoons of dough, flatten slightly, place a caramel ball in the center, and carefully roll the dough around it to form a ball, making sure the caramel is fully enclosed without any part showing.
  6. Roll dough balls in cinnamon sugar: Roll each stuffed dough ball in the cinnamon-sugar mixture until evenly coated. Place them on the prepared baking sheet, spacing them at least 2 inches apart. Do not flatten the dough balls.
  7. Bake the cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges begin to crackle slightly. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
  8. Cool and finish: Transfer the cookies to a wire rack to cool completely. If desired, sprinkle flaked sea salt on each cookie to enhance the salted caramel flavor. Enjoy!

Notes

  • The dough should be chilled for at least 1 hour but up to 2 hours to ensure it is firm enough to easily encase the caramel without leaking.
  • Use soft caramels that easily roll into balls for the best stuffing experience; avoid hard caramels.
  • Keep cookies spaced apart during baking to allow for slight spreading without merging.
  • For extra flavor balance, the sprinkled flaked sea salt enhances the salted caramel experience but can be omitted if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/salted-caramel-stuffed-chocolate-snickerdoodles-recipe/