SALTED CARAMEL SNICKERDOODLES
This recipe is sponsored by Truist Financial. A gooey, salted caramel filling and a sprinkle of cinnamon-sugar make these cookies extra special.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
- Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
- Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
- Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.
EASY SALTED CARAMEL SNICKERDOODLES
This twist on a classic snickerdoodle cookie is extra delicious when stuffed with a dollop of dulce de leche.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 21
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
- Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 16 g, TransFat 0 g
SALTED CARAMEL SNICKERDOODLE ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 6 ice cream sandwiches
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt and set aside. In a small bowl, combine the cinnamon and 2 tablespoons of the granulated sugar. Set aside.
- In a large mixing bowl with an electric mixer at medium speed, beat together the butter, brown sugar and remaining 2 tablespoons granulated sugar until light and fluffy, about 3 minutes. Use a spatula to scrape down the sides of the bowl. Beat in the vanilla and egg until just combined, about 1 minute. Scrape down the sides of the bowl again, reduce the speed to low and gradually add the flour mixture, mixing just until incorporated, about 1 minute. The dough will hold together and be loose and sticky.
- Divide the dough into 12 equal portions, about 1 heaping tablespoon each. Using your hands, roll each portion into a ball about the size of a golf ball. Roll the dough balls in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 inches apart.
- Bake until the cookies are set and the edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer the cookies to wire racks to cool completely, about 30 minutes.
- Meanwhile, divide the softened ice cream between 2 pint-size paper soup-to-go containers (which should be about the same diameter as the cookies), then freeze.
- When ready to assemble the ice cream sandwiches, place the pecans on a small, flat dish. Using a serrated knife, cut 1-inch rounds of ice cream--straight through the containers--to make big beautiful circles of ice cream to fill the sandwiches. Add an ice cream round to the bottom of one of the cookies and then cover with a right-side up cookie, pressing down to form a sandwich. Repeat with the remaining cookies and ice cream rounds. Roll the sandwiches on end in the pecans, using your hands if necessary to help the nuts adhere to the exposed ice cream edge. Serve immediately or freeze, covered, for up to 3 days.
SALTED CARAMEL-STUFFED SNICKERDOODLES
Put a fun twist on a classic snickerdoodle cookie by filling the center with gooey, soft dulce de leche.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 40
Number Of Ingredients 12
Steps:
- Line cookie sheet with waxed paper or foil. Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 400°F. In large bowl, mix 1 1/2 cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and 1/4 teaspoon salt.
- Shape dough into 1 1/4-inch balls. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- Mix 1/4 cup sugar, 1/2 teaspoon salt and the cinnamon. Roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set (centers will be soft). Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 14 g, TransFat 0 g
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. -Niki Plourde, Gardner, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? Combined them! This snickerdoodle-blondie hybrid is even better with my other favorite ingredient: caramel. Great treats that everyone will love. Refrigerate leftovers.
Provided by Shane
Categories Desserts Cookies Snickerdoodle Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
- Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
- Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
- Spread dulce de leche over cooled crust.
- Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
- Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
- Lift out of the baking pan using the parchment paper ends. Cut into bars.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 59.1 g, Cholesterol 47.4 mg, Fat 15.6 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 282.8 mg, Sugar 43.2 g
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