Cinnamon Caramel Stuffed Cookie

Cinnamon Caramel Stuffed Cookie
Easy
Makes: 12 cookies
  • Good to go
  • High profit
  • Good for freezing
Looking for an indulgent snack? This cookie is it! A center of cinnamon-scented White Chocolate Ganache is encased within Gertrude Hawk Caramel Cup-studded dough. When baked, the caramel cup centers marble throughout dough while the ganache inside offers a sweet and creamy surprise.
Looking for an indulgent snack? This cookie is it! A center of cinnamon-scented White Chocolate Ganache is encased within Gertrude Hawk Caramel Cup-studded dough. When baked, the caramel cup centers marble throughout dough while the ganache inside offers a sweet and creamy surprise.
Shelf life:
3 days
Conservation:
Room temperature
Containing: 2 Components
Write comment Save

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Cinnamon Ganache

Ingredients

Preparation

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

Tools

  • Small ice cream scoop

Caramel Cup Cookie Dough

Ingredients

  • 221 g
    butter
  • 157 g
    sugar
  • 79 g
    light brown sugar
  • 79 g
    Dark brown sugar
  • 232 g
    IMF-OS-G205004
  • 87 g
    Cinnamon Graham Cracker, Crushed
  • 487 g
    all-purpose flour
  • 12 g
    baking powder
  • 6 g
    Cinnamon
  • 6 g
    salt
  • 18 g
    vanilla extract
  • 117 g
    Egg

Preparation

  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.

Tools

  • Whisk
  • Stand Mixer
  • Scoop

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges
Yes, I need support

Free Tutorials

Become Part of the Largest Chefs & Artisans Community and Access Cutting-Edge Techniques That Make a Difference for your Business

View more Free Tutorials

You might also love

Expand Your Menu to Indulge Your Customers and Boost your Sales