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This Cinnamon Caramel Stuffed Cookie delivers a warm, indulgent experience by combining soft, spiced dough with a rich, molten center. A cinnamon‑scented white chocolate ganache creates a smooth, creamy filling, while caramel cups folded into the dough add bursts of sweetness and texture throughout. The contrast between the soft cookie exterior and the flowing ganache core builds a dynamic bite, where warm spice, dairy richness, and caramel notes come together in balance. Designed for simplicity and consistency, this cookie offers strong visual appeal and a comforting flavor profile, making it ideal for retail, takeaway, and everyday indulgence.
Level:
Easy
Makes:
12 cookies
Shelf life:
3 days
Conservation:
Room temperature

Cinnamon Ganache

Ingredients: Cinnamon Ganache

  • 0.2 ounce
    Cinnamon

Preparation: Cinnamon Ganache

  1. Scoop small balls of White Ganache mixed with cinnamon onto a sheet of parchment paper and place into freezer until solid.

CARAMEL CUP COOKIE DOUGH

Ingredients: CARAMEL CUP COOKIE DOUGH

  • 5 ounce
    Sugar
  • 2 ounce
    Light brown sugar
  • 2 ounce
    Dark brown sugar
  • 3 ounce
    Cinnamon graham cracker, crushed
  • 1 lbs
    All-purpose flour
  • 0.4 ounce
    Baking powder
  • 0.2 ounce
    Cinnamon
  • 0.2 ounce
    Salt
  • 0.6 ounce
    Vanilla extract
  • 4 ounce
    Egg

Preparation: CARAMEL CUP COOKIE DOUGH

  1. Sift together dry ingredients.
  2. Whisk together eggs and vanilla.
  3. Paddle sugars and butter until combined but not creamed.
  4. Add dries and mix until sandy.
  5. Add inclusions an paddle gently not to break up too much.
  6. Add eggs and mix on low speed until just combined.
  7. Portion to 125g balls. Compress into a rough mound and use a finger to press a hole into the center of the dough. Insert a frozen ball of ganache and gently work the dough around to fully encase the filling.
  8. Place cookie dough balls into the freezer overnight.
  9. Preheat baking tray in a 180C oven for 10 minutes before placing frozen dough on top. Bake for 13-14 minutes.
  10. Allow to cool on the baking tray for 10-15 minutes before removing to a wire rack.