Once you try snickerdoodles, there is no going back. But you know what is even better?! Caramilk stuffed snickerdoodles!
Christmas time means cookie time in my books! I love the smell of baking and giving away all the creations (after taste-testing a few of course!)
Snickerdoodles are a type of cookie that I was introduced to many years ago and fell in love! As you know, I am trying to update past cookie recipes, but sometimes a new and exciting post is necessary to bring out the wonders of an older recipe. I wanted to make my own snickerdoodles recipe that stood out from the rest. When I first started making snickerdoodles, I didn’t realize they were suppose to be big and fluffy. The recipe I had used was delicious, but would not pass the snickerdoodles test! Now I am here with my own version: Caramilk stuffed snickerdoodles! You can leave them un-stuffed for that same great snickerdoodle taste, but has chocolate ever hurt anyone?!
Now, I probably would not have made these stuffed snickerdoodles had it not been for the over abundance of Halloween candy my daughter still has left! It is never-ending! I was rummaging through the bag (taste-testing a few things along the way) and picked out the chocolate bar I had the most of, which happened to be Caramilk (no affiliation.) The idea of biting into a cookie and being welcomed with a mix of chocolate and caramel was too hard to pass up. And that is how this snickerdoodle variation was born!
- 1 cup butter, room temperature
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 eggs, room temperature
- 1 tsp. vanilla
- 2¾ cups all-purpose flour
- 1 tsp. cream of tartar
- 1 tsp. baking soda
- Pinch of salt
- 2 tbsp. granulated sugar
- 2 tsp. ground cinnamon
- 48 individual Caramilk chocolate bar pieces
- Preheat oven to 350F. Line a baking sheet with parchment paper or silicone liner.
- In the bowl of your stand mixer, add the butter and sugars. Cream until light and fluffy, about 5 minutes. Mix in one egg at a time, making sure to beat well in between. Add vanilla and mix.
- Sift together the flour, cream of tartar, baking soda, and salt in a separate bowl. Slowly add to wet ingredients and mix until JUST combined.
- In another small bowl, combine the granulated sugar and cinnamon. Measure out 1 tablespoon-sized portions of dough, flatten out the best you can, add 1 Caramilk piece into the middle, fold over dough and roll into a ball. Roll in the sugar mixture. Be generous and coat entirely! Repeat until no dough remains!
- Bake at 350F for 8 mins and allow to cool slightly on baking pan before moving to cooling racks.
- *Note: You may have to manipulate the dough a bit to fit around the chocolate pieces, but do not worry, it works!
Even with all the Christmas shopping and wrapping out of the way, I still feel panicked! I have my holiday recipes planned out for the rest of the month, but there is just the matter of creating them and sharing everything with my readers…