Salted Caramel Stuffed Chocolate Snickerdoodles

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 20 Caramels, soft
  • 2 tsp Cinnamon, ground
  • 1/2 cup Cocoa powder, unsweetened
  • 1 tsp Cream of tartar
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on ambitiouskitchen.com

Ingredients

• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder (choose a high-quality)
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 20 soft caramels, unwrapped (I used the regular square kind you can find in most grocery stores)
• For rolling the cookies:
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt. Set aside.
• In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1 minute. Add in vanilla, egg and egg yolk; beat again until well combined smooth and creamy; about 30 seconds longer. Add in dry ingredients and mix on low until just combined and the dough forms. Transfer the bowl the fridge and refrigerate the dough for 20 minutes.
• Once ready to bake, preheat the oven to 350 degrees F. In a shallow bowl mix together sugar and cinnamon. Set aside.
• Line a large baking sheet with parchment paper. Use a cookie scoop to grab about 2 tablespoonful of dough, then flatten and put a caramel in the middle of the dough; roll dough around the caramel into a ball (make sure none of the caramel is showing). Roll dough balls into the cinnamon sugar mixture and place on cookie sheet, leaving at least 2 inches apart from one another. Do not flatten the dough. Bake for 9-11 minutes or until edges begins to crackle just a tiny bit. Remove and allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
• If youd like, sprinkle flaked sea salt and each cookie. Enjoy! Makes 18-22 cookies depending on the size of the cookies.