My dad’s favorite cookies of all time were Snickerdoodles. I have memories of my mom making them for him often. Soft and chewy on the inside and just slightly crisp on the outside, with that delicious cinnamon sugar crust. Heavenly! I have had a thing for stuffing treats with caramel this past year, as evident by my Caramel Apple Stuffed Brownies and my Coconut Caramel Stuffed Chocolate Cookies. Why not put that sweet gooey goodness into a Snickerdoodle? Oh. My. Yum. I think I have a new favorite cookie.
Try not to lick the screen. Although you’re probably wishing it was scratch and sniff right about now.
If you have made Snickerdoodles before, you know the routine. Mix the dough, roll into a ball and then in cinnamon sugar (I just used my favorite Snickerdoodle recipe.). There’s just one additional step and that’s to add the caramel. It’s kind of the best step of all.
Just make sure you wrap that dough all the way around the caramel and you’ll be golden. Or rather, you’re cookies will be.
They spread out nicely and may have a nice little dip in the middle where you can see the melted caramel. Oh yeah.
Caramel Stuffed Snickerdoodles
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 3/4 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 18 caramels, unwrapped
- For Rolling:
- 1/4 cup sugar
- 1 tablespoon cinnamon
- Preheat the oven to 375 degrees.
- In a large bowl cream together the butter and 1 cup of sugar. Add egg and vanilla and beat until blended.
- In a separate bowl, sift together the flour, salt, baking powder and cinnamon. Add to the wet ingredients and mix well until a nice dough forms.
- Mix 1/4 cup sugar and 1 Tbsp cinnamon together in a shallow dish and set aside.
- Divide dough and roll into balls about 2 Tbsp in size. (Using a cookie scoop is very helpful for this). Flatten each ball of dough with the palm of your hand and place a caramel in the center. Wrap the dough completely around the caramel and roll into a ball again. Roll in the cinnamon sugar mixture and place on an ungreased cookie sheet about 2 inches apart.
- Bake for 10-12 minutes. Cool on cookie sheets for a few minutes, then transfer to a cooling rack to cook completely.
- Store in a tightly sealed container for up to one week. Do not refrigerate as it will harden the caramel.
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