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Caramel Stuffed Snickerdoodles

Caramel Stuffed Snickerdoodle recipe for a classic chewy cookie with a cinnamon sugar coating and to die for caramel filling.Caramel Stuffed Snickerdoodle recipe for a classic chewy cookie with a cinnamon sugar coating and to die for caramel filling.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30 cookies
Author Sara

Ingredients

Ingredients:

  • 1 cup butter room temperature
  • ¾ cup granulated white sugar
  • ¾ cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1-1/2 tsp baking soda
  • about 30 unwrapped soft caramels

Coating:

  • ¼ cup white granulated sugar
  • 2 tsp ground cinnamon

Instructions

Instructions:

  1. Preheat oven to 350 F. Prepare baking sheet(s) with baking mat, parchment paper or lightly grease.
  2. In stand mixer fitted with paddle, cream together butter, white sugar, and brown sugar until fluffy, about 2 minutes.
  3. Add egg and vanilla and beat well.
  4. In separate bowl, combine flour, cinnamon, salt, and baking soda. Add to creamed butter mixture.
  5. Using 1.5 inch scoop, scoop dough into balls and press center of balls with thumb to make a hole. Roll caramels into the cookie dough balls, covering COMPLETELY. Otherwise you will have caramel leaking out of the dough when baking.
  6. In small bowl, combine ¼ cup white sugar and cinnamon. Roll cookies in cinnamon sugar mixture and place on prepared baking sheets. Bake at 350 for 10-12 minutes.

Recipe Notes

Best eaten warm. Store in airtight container at room temperature. DON'T put in the fridge, the caramel will be too hard to eat.