Caramel Stuffed Snickerdoodle recipe for a classic chewy cookie with a cinnamon sugar coating and to die for caramel filling.
Being pregnant has made me love alllll the bad things. Baking and eating dessert was an obsession anyway, but now my love for delicious things has increased tenfold. I made caramel stuffed snickerdoodles and had to share because DROOL.I ate many. Already my brain is thinking of other ways to put caramel into things, but for now, I have snickerdoodles stuffed with caramel to enjoy. The trick with ANY good cookie is to not over-bake them, just like I mention when making my Chocolate chip pudding cookies. Unless you like crunchy cookies? Only some cookies are good crunchy.
Caramel stuffed snickerdoodles are best fresh out of the oven when the caramel is nice and melty. A few good tips are to make sure that the snickerdoodle dough is wrapped around the caramels evenly, so no caramel leaks out when baking. Otherwise, caramel can ooze out and stick to the baking sheet.
Another tip is DON’T put these in the fridge to store. The caramel will harden so much it will be hard to chew. No Bueno. Instead, keep them in an airtight container at room temperature for up to three days. Like I said, they’re best hot, but not half bad the next day. Or the next.
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.
- 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
- ¼ cup white granulated sugar
- 2 tsp ground cinnamon
- Preheat oven to 350 F. Prepare baking sheet(s) with baking mat, parchment paper or lightly grease.
- In stand mixer fitted with paddle, cream together butter, white sugar, and brown sugar until fluffy, about 2 minutes.
- Add egg and vanilla and beat well.
- In separate bowl, combine flour, cinnamon, salt, and baking soda. Add to creamed butter mixture.
- 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.
- 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.
Best eaten warm. Store in airtight container at room temperature. DON'T put in the fridge, the caramel will be too hard to eat.