Go Back Email Link
+ servings
Print Recipe
5 from 1 vote

Caramel Stuffed Snickerdoodles

Caramel Stuffed Snickerdoodle recipe for a chewy cookie stuffed with delicious caramel and coated in cinnamon sugar. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Caramel filled snickerdoodle, Caramel snickerdoodles, Caramel Stuffed Cookie
Servings: 30 cookies
Calories: 188kcal
Author: Sara


  • 1 cup salted butter room temperature
  • ¾ cup granulated white sugar
  • ¾ cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 3 cups all-purpose flour (up to ¼ cup extra)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • tsp baking soda
  • about 30 unwrapped soft caramels


  • ¼ cup white granulated sugar
  • 1 Tablespoon ground cinnamon


  • Preheat oven to 350 F. Prepare baking sheet(s) with baking mat, parchment paper or lightly grease.
  • Using stand or hand mixer, cream together butter, white sugar, and brown sugar until fluffy, about 3 minutes, scraping sides occasionally.
  • Add egg and vanilla and beat well.
  • In separate bowl, combine flour, cinnamon, salt, and baking soda. Add to creamed butter mixture. Add up to ¼ cup extra flour to make sure dough is not sticky.
  • 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.
  • In small bowl, combine ¼ cup white sugar and cinnamon. Roll dough balls in cinnamon sugar mixture and place on prepared baking sheets.
  • Bake at 350F for 10-11 minutes.


Best eaten warm. Store in airtight container at room temperature, do not refrigerate, or caramel will harden. 


Calories: 188kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 48mg | Fiber: 1g | Sugar: 19g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg