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.
For tips and tricks to making this cookie your own, hit the jump here to Better Homes and Gardens blog Delish Dish.
Holiday Cookie #5: Salted Chocolate-Caramel Snicker Cookies
Yield: 36 cookies
- 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.
- For the remainder of the recipe, click here. (I swapped out the vanilla caramel rounds for Snickers.)