Caramel Stuffed Snickerdoodles
These caramel stuffed snickerdoodles are a spin on your classic cinnamon sugar cookies. I love snickerdoodles and wanted to add something a little extra to these cookies. I just can’t leave a good thing alone.
I used a classic snickerdoodle recipe for these and cut it in half, so this recipe makes about 18-20 cookies. However, if you’re feeling crazy and want to make more then the good news is this recipe can easily be doubled. These cookies only take a few more minutes than your regular snickerdoodles, so next time a craving hits try these out!
Can we take a second to talk about this silipat mat? I’ve had this for several years now, my husband bought it for me before we were even engaged. I’ve kept in stashed away in the cabinets for years and then a few months ago I decided to use it. Oh my word. Where has this been all my life?!
Oh yeah, right inside my cabinet.
But seriously, I love this thing. It makes for super easy cleanup and my cookies always come out perfect on it. I confessed my love for it to Josh the other day.. his response? I bought that thing for you four years ago! Mine? Well, I just decided to start using it. He just rolled his eyes.
Anyways, the dough only takes about 10 minutes to make. After that, you want to stuff the cookies with some caramel goodness. An easy way to do this is just flatten out the dough, place half a caramel in the middle, and wrap the dough back around the caramel. Just like this..
Then just use your hands to roll it back into a ball, making sure the caramel is closed up in the dough.
Finally, toss the cookies in your cinnamon sugar coating.
Just bake for 10-12 minutes and voila! Soft snickerdoodle cookies with a melted caramel center.
Caramel Stuffed Snickerdoodles
Ingredients
- 1 1/2 cups all-purpose flour (spooned & leveled)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 9-10 soft caramels unwrapped and cut in half
Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or silipat mat) or spray with cooking spray and set aside.
- In a large bowl, mix together the flour, cream of tartar, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar. Add in the egg and mix thoroughly, then add in the vanilla. After everything is combined, slowly add in the flour mixture until fully combined.
- Using a cookie scoop, spoon dough into balls on the cookie sheet. Flatten each ball of dough with your hand, place half a caramel in the center of each, then wrap the dough back around the caramel. Roll the dough back into a ball.
- In a small bowl, mix together the two tablespoons of sugar and two teaspoons of cinnamon. Toss each ball of dough in the cinnamon sugar mixture.
- Bake for 10-12 minutes, allow to cool for about 10 minutes on the cookie sheet.
Notes
Adapted from Food
These are amazing. Taste so great! Two issues: 1. I followed the recipe to the letter and the dough came out super sticky! It was a mess putting the caramel piece into the raw dough and then trying to roll it back to a ball before putting it in the sugar dish was a nightmare for me (I don’t like dirty hands).
2. The cookies tasted great when they were warm, about 10 minutes out of the oven, but once they completely cooled the caramel center was very hard and tough to chew.
Any suggestions to fix these issues? I think I may have had the dough in the mixer too long. Would that have made the dough sticky? Building up too much gluten? And I baked for 12 minutes total. Could this have caused the caramel to reach a point where it would no longer be soft and gooey?
Hi, Bruce! Cookie dough just tends to be sticky, if you make them again you can try refrigerating the dough for 30 minutes to an hour and that should help. Secondly, it’s best to stick with a caramel that’s soft. I used to use the square Kraft caramels, but now I actually really like Werther’s Original Soft Caramels.
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Yummy is an understatement! PERFECT flav combos 🙂
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Thanks, Tamara! Caramel and snickerdoodles were meant for each other 🙂
Hehe cute story about the silpat mat! Better late than never! 😉 These look incredible! Love the hidden surprise -yum!
These cookies look so good! I love the added caramel, and thanks to you I will be going out to buy some silipat mats 🙂
You won’t regret it they’re amazing!
Oh so yum Danielle! The best of both worlds here. Pinning!
Have a beautiful Friday!
That ooey gooey picture with the cookie ripping apart.. oh goodness, be still my heart! These look AMAZING!
I use to use parchment until I got a silpat. Then I got another and another. 😀 I love these things. Everything bakes well on them and you never have to worry about sticking.
These cookies look amazing! Genius idea adding the caramel in the dough! Pinning
I’m drooling over these cookies. YUM! !
I have so got to buy myself a Silipat mat! Everyone tells me that they’re the best thing ever. And these cookies?? Totally drool-worthy! I love snickerdoodles and anything stuffed with caramel has gotta be amazing. Pinned! 🙂
The silipat mats really are amazing and definitely worth it. Thanks for the pin, Sarah!
I have 3 of them and they get used every day!! They’re the best invention ever. Like these cookies!
Ok, these cookies look amazing and I’m seriously craving for some right now! I like how they are stuffed with caramel. It looks so delicious!
These look SO GOOD!! I love snickerdoodles and caramel both, so combined I can only imagine how delicious they are. And I think I seriously need a silpat mat – I keep meaning to get one!
Don’t you love your silpat mat? I received mine for a wedding shower gift last summer and I love it! I bake everything on it! And snickerdoodles are one of my all time favorite cookies! I actually just made some caramel snickerdoodles a few months ago too, and they turned out so delicious! I found that warming them up for a few seconds in the microwave made them extra gooey once the cookies were out of the oven a while 🙂
It’s the greatest invention ever, I swear. I loved adding caramel to these, thanks for the tip about microwaving. I’ll remember that next time we make them!