Caramel Stuffed Chocolate Snickerdoodles

YIELD: about 20 cookies

ingredients:

1 1/2 cups plus 2 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 ounces (1 stick) unsalted butter, at room temperature

2 ounces cream cheese, at room temperature

1 cup granulated sugar, divided

1 large egg

2 ounces unsweetened chocolate, melted and cooled

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

20 soft caramel candies, such as Kraft, or Rolo candies

directions:

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.