Caramel Filled Snickerdoodle Cookies
User Reviews
5
Caramel Filled Snickerdoodle Cookies
Description
This recipe blends traditional snickerdoodle ingredients including butter, sugar, eggs, vanilla, flour, cream of tartar, and baking soda to form a rich dough. The dough is shaped into balls with a caramel candy tucked inside each one. The balls are thoroughly coated in cinnamon sugar twice, enhancing the signature snickerdoodle taste. Baking at 350°F encourages a balanced texture where the edges become slightly crisp while the centers remain tender with melted caramel inside.
The cookies are a suitable treat for dessert or a sweet snack, offering a nostalgic cinnamon flavor paired with a surprising sweet, creamy caramel core. Rolling the dough completely around the caramel ensures the candy melts inside without leaking during baking.
For flatter cookies, pressing the center of each dough ball before baking controls puffing. Using light-colored baking sheets can prevent over-browning. Although notes are absent, following precise oven temperatures and coating procedures improves the cookie texture and caramel distribution.
Ingredients
- 1 cup butter softened, unsalted
- 1 1/2 cups sugar
- 2 large egg
- 2 teaspoons vanilla
- 2 3/4 cups flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 24 OFT caramels (such as Trader Joe's, Private Selection Vanilla Caramels, Werther's Soft Vanilla Caramels)
Cinnamon-Sugar Mixture:
- 1/4 cup sugar
- 1 1/2 Tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Press a caramel into the center of the dough. Completely wrap the dough around the caramel and place on parchment lined baking sheet. *I suggest using light colored baking sheets.
- In a small bowl, stir together sugar and cinnamon.
- Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
User Reviews
Overall Rating
5
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