This past weekend we went to visit my relatives in Texas. I wanted to bring something as a thank you for having us and the weather wasn’t optimal for pralines, which is their favorite. I decided you can never go wrong with cookies and set out to find a delicious-sounding recipe.
This recipe just grabbed me with it’s melty center picture. I have to admit, I had never had a snickerdoodle before. But after a quick trip to the supermarket, my daughter and I set out to bake them. It was really easy and the end result was fantastic! I made them a little larger than I should have, but they were still great. If you are looking for something a little different, here you go!
Note: buy caramels that are already “soft.” The blog I got the recipe from advised against using the Kraft caramels and suggested Rolo. I used a chocolate coated caramel cup (Great Value brand) because I couldn’t find Rolos.
Chocolate Caramel Stuffed Snickerdoodles
Recipe from: The Baker Chick
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 stick butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
48 soft caramel candies or Rolos unwrapped
Preheat oven to 400 degrees. Place one of your oven racks in the upper-third position and the other one in the lower-third position. In a large bowl, sift together the flour, cream of tartar, baking soda and salt. In the bowl of your mixer (fitted with the paddle attachment), cream together the butter, shortening and 1.5 cups sugar. Once light and fluffy, scrape the sides of the bowl then beat in the eggs. Once it is well-mixed, slowly beat in the flour mixture. Scrape the beater and set aside.
Mix the cinnamon and 1/4 cup sugar in a small bowl and then line two baking sheets with silicone mats or parchment paper. Using a small scoop, make a ball of dough, then cut in half. Place the candy in the middle then put the other half on top and roll in your palms to seal it in. Then roll it in the cinnamon sugar and place on the baking sheet 2 inches apart. Repeat with remaining dough. Bake about ten minutes, rotating the pans (switching position) halfway through. Remove when the tops of the cookies begin to crack, as they will not brown. Allow to cool on the pan for a couple of minutes before moving to a cooling rack.