Salted Caramel Stuffed Chocolate Snickerdoodles Recipe
Indulge in these delightful Salted Caramel Stuffed Chocolate Snickerdoodles that perfectly combine rich cocoa, warm cinnamon, and gooey salted caramel centers. These soft, chewy cookies offer a buttery sweetness with a luscious caramel surprise in every bite, dotted with a crisp cinnamon-sugar coating for a classic finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 18 servings (cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
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 and Coating
- 20 soft caramels, unwrapped (Werther’s soft caramels recommended, rolled into balls)
- ½ cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Whisk the dry ingredients: In a large bowl, combine the all-purpose flour, cocoa powder, baking soda, cream of tartar, ground cinnamon, and kosher salt. Whisk them together thoroughly and set the mixture aside.
- Mix the wet ingredients: In the bowl of an electric mixer, cream the softened salted butter together with the light brown sugar and granulated sugar until the mixture is light and fluffy, taking about 1 minute. Add vanilla extract, the whole egg, and egg yolk, then beat again for approximately 30 seconds until smooth and well combined.
- Combine and chill the dough: Gradually add the dry ingredient mixture to the wet mixture on low mixer speed. Mix just until the dough comes together. Cover the bowl with plastic wrap and refrigerate the dough for 1 to 2 hours to firm up, which will make it easier to handle.
- 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. This mixture will be used to coat the cookie dough balls.
- 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 it slightly in your palm, then place a caramel ball in the center. Carefully wrap the dough around the caramel and roll it into a smooth ball, ensuring the caramel is completely enclosed with no exposed parts.
- Roll dough balls in cinnamon sugar: Roll each stuffed dough ball in the prepared cinnamon-sugar mixture until fully coated. Place the coated dough balls on the parchment-lined baking sheet, spacing them at least 2 inches apart. Do not flatten the balls to maintain their shape during baking.
- Bake the cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges develop a subtle crackle. Remove from the oven and let them cool on the baking sheet for a few minutes to set.
- Cool and finish: Transfer the cookies to a wire rack to cool completely. Optionally, sprinkle flaked sea salt on top of each cookie to enhance the salted caramel flavor before serving. Enjoy the cookies slightly warm or at room temperature for the best gooey experience.
Notes
- Make sure the caramel candies are soft enough to roll into balls; refrigerate briefly if they are too sticky.
- Chilling the dough before baking helps prevent spreading and keeps the caramel well contained within.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- For a dairy-free or vegan adaptation, substitute butter with a plant-based alternative and choose suitable caramel candies.
- Sprinkling flaky sea salt on top after baking heightens the salted caramel flavor nicely but is optional.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
