Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Surprise Snickerdoodles

The classic flavour combination of chocolate, peanut, and caramel shines in these gooey biscuits. A perfect sweet treat for all the family.

From the book

Introduction

A snickerdoodle is a sweet American cookie/biscuit that’s traditionally coated in cinnamon. This is exactly that but taken to the next level with a bit of chocolate, the delicious nuttiness of salted peanuts and a gooey caramel surprise inside.

Read more Read less

Ingredients

20 (approx 2½ packs) small chocolate caramel cups
75g unsalted butter, plus extra for greasing
200g dark chocolate, chopped
100g soft brown sugar
3 medium eggs
1 tsp vanilla extract
½ tsp almond extract
350g plain flour
1 tsp baking powder
For the coating:
150g salted peanuts, finely chopped or blitzed
½ tsp ground cinnamon

Don't miss our spring eBook sale!

Method

Pop the chocolate caramel cups onto a tray and stick in the freezer.

To make the dough, add the butter and chocolate to a pan and melt till you have a mixture that is viscous. Take off the heat, pour into a large bowl, add the sugar and mix. Now leave to cool for 10 minutes.

Add the eggs, vanilla, almond, flour and baking powder and mix everything through till you have a dough that is stiff and easy to handle. Divide the mixture into 20 equal mounds. Take the chocolates out of the freezer.

Take each dough mound and flatten. Pop a frozen caramel choc in the centre and fold the cookie dough over to encase the chocolate. Roll into a ball and pop onto a tray. Do this to all 20.

Now, mix the peanuts with the cinnamon really well.

Roll each dough ball in the peanut mixture, pressing and pushing the peanut mix into the dough. Do this to all 20. Just push them down a tiny bit to gently flatten the top. Put on a tray and leave in the fridge for 1 hour or in the freezer for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas mark 6 and lightly grease and line two baking trays.

Transfer the chilled dough balls onto the lined trays about 2 inches apart so they have room to spread. Bake for 13 minutes.

Take them out and leave them to cool completely on the trays before eating. Break in half and enjoy a cocoa snickerdoodle with its caramel surprise inside

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya’s Everyday Baking

Close menu