Imagine a classic snickerdoodle with a twist – soft and chewy on the outside with a delightful surprise of gooey caramel in the center! These caramel-stuffed snickerdoodles bring together warm cinnamon, buttery cookie dough, and a melt-in-your-mouth caramel core that makes each bite unforgettable. Perfect for cozy gatherings, holiday cookie exchanges, or simply indulging your sweet tooth, these cookies are sure to impress friends and family with their hidden caramel filling.
Ingredients
For the Dough
- ½ cup butter (1 stick, softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1½ teaspoons cinnamon
- 18 caramels, unwrapped
For Rolling
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream the softened butter and 1 cup granulated sugar until light and fluffy. Incorporate the egg and vanilla extract, stirring until everything is thoroughly blended together.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon. Slowly incorporate the dry ingredients into the butter mixture, stirring until just combined. Be careful not to overmix, as this will help ensure the cookies remain tender
- Shape the Cookies: Scoop about 1½ tablespoons of dough for each cookie and roll into balls. Gently press each dough ball to flatten it a bit, then position an unwrapped caramel in the center. Encase the caramel by folding the dough over it, ensuring it is entirely covered. Roll the ball once more to securely seal the caramel inside.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until coated.
- Bake the Cookies: Place the coated cookie dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm for the best gooey caramel experience, or store in an airtight container once fully cooled.
Conclusion
These caramel-stuffed snickerdoodles are a fun twist on a classic cookie, adding a molten caramel surprise to each bite. With their soft, cinnamon-sugar coating and gooey center, they’re a delightful treat for any occasion. Try this recipe and elevate your snickerdoodle game with the irresistible combination of cinnamon, sugar, and caramel!
Gooey Caramel-Stuffed Snickerdoodles – A Sweet Surprise in Every Bite!
Soft, chewy snickerdoodles with a gooey caramelsurprise in the center – perfect for cozy treats and holiday baking.
Ingredients
- ½ cup butter 1 stick, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1½ teaspoons cinnamon
- 18 caramels unwrapped
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream the softened butter and 1 cup granulated sugar until light and fluffy. Incorporate the egg and vanilla extract, stirring until everything is thoroughly blended together.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon. Slowly incorporate the dry ingredients into the butter mixture, stirring until just combined. Be careful not to overmix, as this will help ensure the cookies remain tender
- Shape the Cookies: Scoop about 1½ tablespoons of dough for each cookie and roll into balls. Gently press each dough ball to flatten it a bit, then position an unwrapped caramel in the center. Encase the caramel by folding the dough over it, ensuring it is entirely covered. Roll the ball once more to securely seal the caramel inside.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until coated.
- Bake the Cookies: Place the coated cookie dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm for the best gooey caramel experience, or store in an airtight container once fully cooled.