4.92 from 12 votes
recipe for snickerdoodle cookies
Stuffed Snickerdoodle Cookes with DOVE® Dark Chocolate and Sea Salt Caramel Inside
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins

This traditional snickerdoodle cookie recipe is stuffed with DOVE® dark chocolate and caramel in the center. Bite into the crisp edges and chewy center to reveal the chocolate and caramel hidden inside. 

Course: Dessert
Cuisine: Dessert
Servings: 36 cookies
Author: Sarah | Must Have Mom
  • 3 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup butter (2 sticks) room temperature
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk I used almond milk
  • 1 teaspoon vanilla
  • 1 DOVE® Pantry Jar or DOVE® dark chocolate with sea salt caramel
Cinnamon Sugar Mixture
  • 3 tablespoons white sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. 

  2. In a mixing bowl combine flour, baking soda, cream of tartar, butter, sugar, eggs, milk and vanilla. Beat together until well combined. In a separate small bowl mix together sugar and cinnamon for cinnamon sugar mixture. 

  3. Form a one-inch ball and then flatten it on your hand. If your dough is sticking to your hand then chill the dough in the fridge or freezer until it is easier to handle without sticking. Then place a DOVE® dark chocolate with sea salt caramel in the center and wrap the dough around it, covering it completely. Make sure it is totally covered so the chocolate doesn't melt and ooze out.

  4. Roll the ball in cinnamon sugar mixture and place on a baking sheet lined with parchment paper. Bake for 13 minutes or until edges crisp and tops begin to crack. Remove from oven and allow to cool for 1-2 minutes before transferring to a cooling rack. These are great warm or cooled!