Ingredients
Method
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl whisk the flour, cocoa powder, baking powder, baking soda, and salt to combine.
- In a large bowl, use an electric mixer to beat the butter, cream cheese, and 3/4 cup of the sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, melted chocolate, and vanilla and beat until combined. On low speed slowly add the flour mixture and beat until incorporated.
- Use a medium scoop to roll dough into a 1 1/2-tablespoon sized ball. Break the ball in half and place the caramel in the middle. Seal the dough around the caramel. Repeat with all the dough.
- Combine the remaining 1/4 cup of sugar with the cinnamon in a shallow dish. Roll each ball of dough in cinnamon sugar and place on prepared baking sheets. Flatten with the bottom of a measuring cup.
- Bake for 10-12 minutes, or until cookies are set, rotating sheets halfway through. Let cookies cool on pan for 5 minutes then remove to a wire rack to cool completely.
Notes
- Use high-quality unsweetened cocoa powder for the best chocolate flavor. The darker the cocoa, the richer the cookie.
- Ensure your butter and cream cheese are truly at room temperature for a smooth, airy dough. If they're too cold, the mixture will be lumpy.
- To check for doneness, look for set edges but a slightly soft center; the cookies will continue to cook slightly as they cool on the pan. For food safety, if using raw egg in a different recipe, ensure it reaches 160°F (71°C).
- Store these caramel-stuffed chocolate snickerdoodles in an airtight container at room temperature for up to 3 days, or freeze the baked cookies for up to 3 months. Thaw and gently reheat for that gooey caramel center. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your butter and cream cheese are truly at room temperature for a smooth, airy dough. If they're too cold, the mixture will be lumpy.
- To check for doneness, look for set edges but a slightly soft center; the cookies will continue to cook slightly as they cool on the pan. For food safety, if using raw egg in a different recipe, ensure it reaches 160°F (71°C).
- Store these caramel-stuffed chocolate snickerdoodles in an airtight container at room temperature for up to 3 days, or freeze the baked cookies for up to 3 months. Thaw and gently reheat for that gooey caramel center. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.