I have very fond childhood memories involving snickerdoodle cookies, and making these chocolate and caramel stuffed snickerdoodle cookies have them all rushing back!  I went to an elementary school with all kinds of weird rules.  One of them was that we were not allowed to bring to school/eat anything with sugar listed in the first three ingredients.  This rule was intended to keep us children eating heathy, which I am all in favor for.  But, it kinda got in the way of school birthday celebrations.

Remember when it was your birthday, and your mom made the treat of your choice for you to bring in and share with your whole class?  Well, we had a list of “goodies” we could choose from.  I don’t remember exactly what else was on it, but for some reason or another, snickerdoodles were allowed.  And this was the treat that all the cool kids brought to share on their birthdays.  So naturally, I brought them every year on my big day!

I rarely ever make snicker doodles, because no one I know really shares my enthusiasm for them.  But I got a hankering for them the other day.  And, I had some rolo candies laying around.  The only thing that could be better than snickerdoodles is chocolate and caramel stuffed snickerdoodles.  I actually received a “these are the best cookies you ever made!” comment from my husband! I think he meant it too!

[ingredients title=”Snickerdoodle Ingredients”]

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 1/4 tsp salt
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 32 rolo candies, unwrapped

[/ingredients]

Chocolate and caramel stuffed snickerdoodles

[directions title=”Snickerdoodle Directions”]

  1. Preheat oven to 325 degrees.
  2. In a large bowl, cream together butter, brown sugar, eggs, one cup sugar, and vanilla.
  3. In a separate bowl, mix together the flour, salt, cream of tartar, and baking soda.
  4. Slowly add dry ingredients to the butter and sugar mixture while blending on a low speed until a soft dough forms.
  5. In a separate small bowl, mix together 2 tablespoons sugar and one teaspoon cinnamon.
  6. Shape the dough into 1 inch balls around each roll candy.
  7. Gently cover balls of dough with cinnamon sugar.
  8. Arrange on lined cookie sheet, leaving 2 inches between each cookie.
  9. Bake for 12-14 minutes or until edges are golden.  Allow to cool.
  10. Remove from cookie tray.  Enjoy!!!

[/directions]

Chocolate and Caramel Stuffed Snickerdoodles

I have very fond childhood memories involving snickerdoodle cookies, and making these chocolate and caramel stuffed snickerdoodle cookies have them all rushing back!  I went to an elementary school with all kinds of weird rules.  One of them was that we were not allowed to bring to school/eat anything with sugar listed in the first three ingredients.  This rule was intended to keep us children eating heathy, which I am all in favor for.  But, it kinda got in the way of school birthday celebrations.

Remember when it was your birthday, and your mom made the treat of your choice for you to bring in and share with your whole class?  Well, we had a list of “goodies” we could choose from.  I don’t remember exactly what else was on it, but for some reason or another, snickerdoodles were allowed.  And this was the treat that all the cool kids brought to share on their birthdays.  So naturally, I brought them every year on my big day!

I rarely ever make snicker doodles, because no one I know really shares my enthusiasm for them.  But I got a hankering for them the other day.  And, I had some rolo candies laying around.  The only thing that could be better than snickerdoodles is chocolate and caramel stuffed snickerdoodles.  I actually received a “these are the best cookies you ever made!” comment from my husband! I think he meant it too!

Chocolate and Caramel Stuffed Snickerdoodles

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