Description
Gooey Caramel-Stuffed Snickerdoodles are the ultimate cookie indulgence! These soft, cinnamon-sugar-coated cookies hold a molten caramel surprise at their center, making every bite a sweet adventure. Perfect for holidays, gifting, or a cozy snack, they’re as easy to make as they are delicious.
Ingredients
Scale
- 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.
Notes
- Chill the Dough: If the dough feels too sticky, refrigerate for 15–20 minutes before shaping.
- Use Soft Caramels: Choose caramels that melt easily, such as Kraft or Werther’s Soft Chews.
- Prevent Leakage: Ensure the dough completely encases the caramel to avoid melting spills.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American