salted caramel stuffed snickerdoodle cookies

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, cinnamon and salt. Set aside.
2. In a mixer bowl, cream the butter and both sugars until light and fluffy, about 1 minute. Beat in the vanilla, egg and egg yolk for about 30 seconds more until smooth.
3. Add the dry ingredients and mix on low until the dough just comes together. Cover and refrigerate for 1 to 2 hours.
4. Preheat the oven to 350°F (175°C). In a shallow bowl, mix the sugar and cinnamon.
5. Line a large baking sheet with parchment. Scoop about 2 tablespoons of dough, flatten it, place a caramel in the middle and wrap the dough around it into a ball, making sure no caramel shows.
6. Roll each dough ball in the cinnamon sugar and place on the sheet at least 2 inches apart. Do not flatten.
7. Bake for 9 to 11 minutes, until the edges just begin to crackle. Cool a few minutes on the sheet, then move to a wire rack to finish cooling.
8. Optionally, sprinkle each cookie with flaky sea salt. Makes 18 to 22 cookies depending on size.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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