Google+ That Flour Child: Caramel Filled Chocolate Snickerdoodles

October 21, 2013

Caramel Filled Chocolate Snickerdoodles

Its been awhile since I have made some cookies from scratch... I've been stuffing my face with those pumpkin sugar cookies from the package (yup, guilty).  I saw this recipe from Handle the Heat and had to try these.  I have never made normal snickerdoodles... but I mean, why start simple?

Now her recipe is in ounces and cups.. so I am going to give you the recipe in cups.  My cookies did end up a little gooey but once you roll them in the cinnamon sugar, they are fine and they still taste great.  Next time, I will just pop the dough in the fridge... but I had a couple impatient people (Graham) watching intently.


  • 1 1/2 cups plus 2 tablespoons flour
  • 2 tablespoons of unsweetened cocoa powder
  • 1 teaspoon baking power
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 1 cup granulated sugar, divided
  • 1 large egg
  • 1/2 cup chocolate chips, unsweetened, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 20 soft caramel candies


Preheat the oven to 350C and line baking sheets with parchment paper.
Combine all the dry ingredients (flour, cocoa, baking soda, baking powder and salt) in a medium bowl.
Beat the butter, cream cheese and 3/4 cup of sugar together until fluffy.
Add egg, melted chocolate and vanilla.
Slowly add dry ingredients.
Roll dough into 1 1/2 tbs sized balls, break the balls in half, put caramel inside and seal edges.
Roll balls in cinnamon and remaining sugar.
Place on baking sheet and flatten slightly.
Bake for 10-13 minutes, until just set.
Caramel will be very hot so let them cool for 5-10 minutes!

Cue Graham for caramel pulling pictures.






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