Surprise snickerdoodles
A snickerdoodle is an American cookie that’s traditionally coated in cinnamon. Nadiya ups the game, adding chocolate, salted peanuts and a gooey caramel surprise inside.
Ingredients
- 20 small chocolate caramel cups, such as Rolo (approx. 2½ packs)
- 75g/2â…”oz unsalted butter, plus extra for greasing
- 200g/7oz dark chocolate, chopped
- 100g/3½oz soft brown sugar
- 3 free-range eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- 350g/12oz plain flour
- 1 tsp baking powder
For the coating
Method
Put the chocolate caramel cups on a tray and place in the freezer.
Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes.
Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds.
Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray.
To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes.
Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes.
Leave on the baking trays to cool completely before eating.
