Bake up this recipe for Caramel Stuffed Snickerdoodles and enjoy the ultimate update on a classic cookie!
Everyone loves a plain snickerdoodle – the simple, chewy sugar cookie covered in cinnamon sugar. You know what’s even better than a plain snickerdoodle? A snickerdoodle oozing with gooey caramel filling. The cinnamon and caramel combo will become your newest obsession.
Ingredients
scroll down for full recipe with exact measurements
- butter
- sugar
- egg
- vanilla
- flour
- salt
- baking powder
- cinnamon
- caramels
How to Make Caramel Stuffed Snickerdoodles
Start by creaming together the butter and the sugar. This is an important step – it allows the butter to coat the sugar and create a smooth texture.
Use soft, chewy caramels. Make a small indention in the cookie dough and place the caramel in the center. Be sure to completely wrap the caramel with cookie dough.
Roll the cookie dough in the cinnamon-sugar coating. You want to make sure the cookies are completely coated in the cinnamon and sugar before baking them.
Bake until the edges just begin to golden. These cookies are meant to be soft and chewy, so watch them carefully to prevent overbaking.
Tips
- I recommend using a soft caramel for this recipe. You want a caramel that is easy for the dough to roll around and a soft caramel won’t harden after the cookies have cooled.
- Sprinkle some large-flake sea salt on top of these cookies or use a Salted Caramel candy to turn them into a Salted Caramel Snickerdoodle
- If you do not have a kitchen scale to weigh the ingredients, be sure to use a spoon to lightly fill your measuring cup with flour and then sweep across with the back of a knife.
More Recipes to Try
Print
Caramel Stuffed Snickerdoodles
Description
Bake up this recipe for Caramel Stuffed Snickerdoodles and enjoy the ultimate update on a classic cookie!
Ingredients
For the Cookies
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 18 caramels (unwrapped)
For the Coating
- 1 cup sugar
- 3 tbsp ground cinnamon
Instructions
Prepare the Coating
- Combine the cinnamon and sugar into a small bowl and set aside
Prepare the Cookies
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- Using a large bowl, whisk together the flour, salt, baking powder and cinnamon
- Using another large bowl, beat together the butter and sugar until light and fluffy. Beat in the egg and vanilla until combined
- Gradually beat in the dry ingredients into the wet
- Using a tablespoon, scoop out some dough into your hands.
- Make an indent in the center of the dough ball.
- Place a caramel piece into the center of the dough.
- Cover the caramel piece with the dough and roll into a ball
- Roll the ball into the cinnamon sugar
- Place onto the cookie sheet
- Repeat steps with remaining caramels and cookie dough
- Bake in the oven for 12-15 minutes or until lightly golden brown
- Remove from oven and allow to cool for a few minutes before enjoying
