Surprise snickerdoodles recipe
 A snickerdoodle is an American cookie that’s traditionally coated in cinnamon. Nadiya ups the game, adding chocolate, salted peanuts and a gooey caramel surprise inside. 20 small chocolate caramel cups, such as Rolo (approx. 2½ packs) 75g/2⅔oz unsalted butter, plus extra for greasing 200g/7oz dark chocolate, chopped 100g/3½oz soft brown sugar 3 free-range eggs 1 tsp vanilla extract ½ tsp almond extract 350g/12oz plain flour 1 tsp baking powder 20 small chocolate caramel cups, such as Rolo (approx. 2½ packs) 75g/2⅔oz unsalted butter, plus extra for greasing 200g/7oz dark chocolate, chopped 100g/3½oz soft brown sugar 3 free-range eggs 1 tsp vanilla extract ½ tsp almond extract 350g/12oz plain flour 1 tsp baking powder 150g/5½oz salted peanuts, finely chopped or blitzed in a food processor½ tsp ground cinnamon 150g/5½oz salted peanuts, finely chopped or blitzed in a food processor ½ tsp ground cinnamon Method Put the chocolate caramel cups on a tray and place in the freezer. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray.To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes.Leave on the baking trays to cool completely before eating. Put the chocolate caramel cups on a tray and place in the freezer. Put the chocolate caramel cups on a tray and place in the freezer. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray. To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes. Leave on the baking trays to cool completely before eating. Leave on the baking trays to cool completely before eating.