Caramel Cheesecake stuffed Snickerdoodle Cookie Sandwiches
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.
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.