Caramel Filled Snickerdoodle Cookies
Caramel Filled Snickerdoodle Cookies are a delightful treat that combines a classic cinnamon flavor with the gooey goodness of caramel. Imagine biting into a soft and chewy cookie, only to discover a sweet, melted caramel center. This recipe is perfect for cookie lovers and anyone who enjoys a little sweetness in their treats.
Why Make This Recipe
These cookies are not just delicious—they’re fun to make! The combination of a snickerdoodle’s soft texture with a surprise caramel filling makes each bite exciting. Whether you’re baking for a special occasion, a holiday, or just to enjoy at home, these cookies will surely impress your family and friends. Plus, they fill your kitchen with a wonderful, inviting aroma that makes it hard to resist snacking before they even cool down!
How to Make Caramel Filled Snickerdoodle Cookies
Making Caramel Filled Snickerdoodle Cookies is simple and enjoyable. Follow the steps below, and you’ll have a batch of warm, gooey cookies in no time.
Ingredients:
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1⁄4 cups granulated sugar
- 1⁄2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 20 soft caramel candies
- For the Cinnamon Sugar Coating:
- 1⁄4 cup granulated sugar
- 1 teaspoon ground cinnamon
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, mixing until fully combined.
- Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms.
- Scoop about 1 1⁄2 tablespoons of dough, flatten it slightly, and place a caramel candy in the center.
- Wrap the dough around the caramel, sealing it completely so that the caramel is hidden inside.
- In a small bowl, mix the 1/4 cup of granulated sugar and 1 teaspoon of cinnamon to create the cinnamon sugar coating.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Arrange the dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm for the ultimate gooey caramel experience!
How to Serve Caramel Filled Snickerdoodle Cookies
These cookies are best served warm, allowing the caramel to be gooey and delicious. You can enjoy them as they are or pair them with a glass of milk or a scoop of vanilla ice cream for an extra special treat.
How to Store Caramel Filled Snickerdoodle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. Simply thaw them when you’re ready to enjoy!
Tips to Make Caramel Filled Snickerdoodle Cookies
- Make sure the butter is softened but not melted, as it helps create the perfect cookie texture.
- Be careful when sealing the caramel inside the dough to avoid leaks during baking.
- Experiment with different types of caramel candies for unique flavors.
Variation
You can add nuts or chocolate chips to the cookie dough for an extra crunch or a different taste. If you prefer a spicier flavor, try adding a pinch of nutmeg or allspice to the mix.
FAQs
Q: Can I use a different type of sugar?
A: Yes, you can use brown sugar instead of granulated sugar for a richer flavor.
Q: How do I know when the cookies are done?
A: Look for set edges and slightly cracked tops. They may look a bit underbaked, but they’ll continue to cook as they cool.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough in advance, form the balls, and freeze them. Just bake them directly from the freezer, adding an extra minute or two to the baking time.
Enjoy baking your Caramel Filled Snickerdoodle Cookies and savor every gooey bite!
Print
Caramel Filled Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies that combine classic cinnamon flavor with a gooey caramel center.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 20 soft caramel candies
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, mixing until fully combined.
- Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms.
- Scoop about 1 1/2 tablespoons of dough, flatten it slightly, and place a caramel candy in the center.
- Wrap the dough around the caramel, sealing it completely so that the caramel is hidden inside.
- In a small bowl, mix the 1/4 cup of granulated sugar and 1 teaspoon of cinnamon to create the cinnamon sugar coating.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Arrange the dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, snickerdoodle, caramel, dessert