I’m a tad late on last week’s Holiday Cookie installment. To make make-up for it, you’ll see two this week. To start, I’m sharing these over-the-top Salted Caramel-Chocolate Snicker Cookies.
I made one batch of these with a Rolo center and they disappeared before I could shoot them. So like any good wife and mom, I upped the edible factor on the second batch by stuffing them with my family’s favorite candy, Snickers.
They went just as fast, but at least I made sure to shoot them first. Funny thing when you are a food blogger, you always have food laying around waiting to be shot, especially desserts, since most times it doesn’t degrade as it sits, like most hot foods. Come to my house and you are likely to hear, “Don’t eat those. They’re two days old (sometimes up to a week – gasp!) and waiting to be shot” or you might see me hand-selecting the best of the batch for shooting. It’s total madness.
Holiday Cookie #5: Salted Chocolate-Caramel Snicker Cookies
Yield: 36 cookies
Recipe adapted from here
- 2 3/4cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 36 mini Snickers
- 12 vanilla caramels, unwrapped
- 1 tablespoon whipping cream, half-and-half, or light cream
- Coarse salt
Preparation: Heat oven to 375 degrees F. Line bake sheet with parchment paper.
In a medium bowl stir together flour, cocoa powder, baking soda, and salt; set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. If necessary, cover and chill for 1 hour or until dough is easy to handle.
Shape dough into 1 1/2-inch balls. Press a Snickers bite into each ball and shape dough around caramel to enclose. Place cookies 2 inches apart on a cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.
To finish: Place vanilla caramels and whipping cream in a small pan over medium-low heat and cook until caramels melt and mixture is smooth. Drizzle melted caramel mixture over cookies and then sprinkle cookies with coarse salt. Let stand until set.