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Caramel Cheesecake stuffed Snickerdoodle Cookie Sandwiches

August 8, 2011

Wow, work really gets in the way of baking and blogging!  I’m back at my old job for a few months covering maternity leave for the girl who replaced me almost 2 years ago 🙂  It’s been fun, you know dressing up, talking to adults and using my brain and stuff.  The best part though has been going over the menus, the desserts are downright drool-worthy and I’m definitely going to have to try and recreate some of them for all of you!  In the mean time here is a quick, indulgent treat to make up for my absence last week.

This is my go-to snickerdoodle recipe that I’ve been using for oh I don’t know 20 years or so.  It is rich enough on its own but I wanted to see what would happen when you sandwiched them together with a layer of caramel and some cheesecake.  I mean, why not, right?! I took the semi-homemade approach to save on time and this is one of those times where it actually worked better than if I had used scratch made fillings.  For the cheesecake I bought Philadelphia cheese cake filling-it’s lighter and fluffier than a home made cheesecake and you can spread it on a cookie like frosting.  For the caramel layer I melted Werther’s chewy caramels with evaporated milk to create a gooey but not runny counterpart to the cheesecake.

Enjoy responsibly!

Caramel Cheesecake Stuffed Snickerdoodle Cookie Sandwiches (say that 3 times fast!)
Yields about 18 cookie sandwiches


1 cup (2 sticks) unsalted butter, at room temperature (you can substitute half of the butter with shortening)
1 1/2 cups sugar
2 large eggs, at room temperature
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons sugar
2 teaspoons cinnamon

14 ounces chewy caramels, unwrapped
1/3 cup evaporated milk

cheesecake (I used the philadelphia ready-made stuff but you could substitute with whatever you may have)


1. Preheat oven to 400 degrees (F).  Line a baking sheet with parchment paper and set aside.  Stir together the 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl and set aside.

In a medium mixing bowl, stir together the flour, cream of tartar, baking soda and salt with a fork and set aside.

2. In a large mixing bowl beat the butter and sugar together with an electric mixer on medium speed until fluffy.  Beat in eggs one at a time, scraping down the bowl with a rubber spatula in between each addition.  Stir in the flour mixture with a spoon until fully incorporated.

3. Roll the dough into 1 inch balls, roll each ball in the cinnamon-sugar mixture and place in rows on the baking sheet about 2 inches apart from each other.  Bake in preheated oven for 8-10 or until cookies are cracked on top and very light golden brown on the bottom.  Remove to a wire rack to cool completely.  Repeat until all the dough is gone.

4. While the cookies are cooling place the caramels and evaporated milk in a medium saucepan over low heat.  Stir constantly with a wooden spoon or rubber spatula until the caramel has completely melted and combined with the milk. Let cool for about 15 minutes to thicken.

5. To assemble: Divide the cookies in half and place them upside down on a work surface.  On one half of the cookies spread about a 1/2 teaspoon or so of the caramel.  On the other half spread (or spoon on) the cheesecake.  Sandwich the cookies together and serve immediately.

5 Comments leave one →
  1. August 8, 2011 6:01 pm

    My blood sugar just went up! These are insane!!!!

  2. August 8, 2011 6:22 pm

    Oh YUM!! Snickerdoodles are awesome anyway and adding what you did just makes them killer good sounding! I have got to make these 😀

  3. August 8, 2011 8:03 pm

    I LOVE snickerdoodles and this is a great twist!! They look delicious! 🙂

  4. August 9, 2011 5:04 pm

    You really have stepped up the traditional snickerdoodle with some tasty extra flavors! I will need to look for the cream cheese filling-thanks for sharing!

  5. August 10, 2011 10:18 am

    Wow this is so cool! Great idea, these look so delicious!

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