I stole this recipe for Soft Caramel Snickerdoodles from sallysbakingaddition.com who stole it from Jamielyn Nye from iheartnaptime.com. Melted caramel in the center puts a twist on traditional snickerdoodles. To start the cookies, dry ingredients including cream of tartar are mixed with creamed butter, sugar, eggs & vanilla. Cover and refrigerate for 1 hour. Cut up caramels and place between two pieces of dough, and then roll into a ball. Cinnamon and sugar are mixed together in a small bowl for the topping. Rolling the dough balls in the topping mixture is the last step before placing them on a cookie sheet. Bake and enjoy! These cookies have a few extra steps that regular rolled cookies, but they are worth the extra work.
Whisk together 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cream of tartar and ½ tsp salt until combined. Set aside.
Beat 1 cup butter until smooth and creamy about 2 minutes. Add 1 cup granulated sugar and ⅔ cup packed light brown sugar and beat on medium high until fluffy and light in color.
Beat in 2 eggs and 1 ½ tsp vanilla on high speed.
On low speed, slowly mix the dry ingredients into the wet ingredients. Cover tightly with plastic wrap and chill for 1 hour or up to 3 days.
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Cut 12 soft caramels in half and set aside.
Scoop a scant 2 tbsp of cookie dough. Break in half. Make a thumbprint into the bottom of one half and press a caramel half inside.
Place the other half on top and roll the dough between your hands to make a smooth ball. In a small bowl combine ¼ cup granulated sugar and 1 ½ tsp ground cinnamon. Roll dough ball in topping.
Place dough ball on baking sheet. Repeat with remaining dough.
Bake cookies in batches for 11 to 13 minutes or until very lightly browned and crisp looking on the edges.
Cool 5 minutes, then transfer to cooling rack. Break open cookie to enjoy caramel filling.
Click on cookies try other cookie recipes I’ve made.
Soft Caramel Snickerdoodles
Ingredients
- 3 cups AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ⅔ cup packed light brown sugar
- 2 eggs at room temperature
- 1 ½ tsp vanilla
- 12 soft caramels cut in half
Topping
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
-
Whisk together flour, baking powder, baking soda, cream of tartar and salt until combined. Set aside.
-
Beat butter until smooth and creamy about 2 minutes. Add sugars and beat on medium high until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down sides as needed.
-
On low speed, slowly mix the dry ingredients into the wet ingredients. Cover tightly with plastic wrap and chill for 1 hour or up to 3 days.
-
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
-
Combine topping ingredients and set aside.
-
Scoop a scant 2 tbsp of cookie dough. Break in half. Make a thumbprint into the bottom of one half and press a caramel half inside. Place the other half on top and roll the dough between your hands to make a smooth ball. Roll in topping and place on baking sheet. Repeat with remaining dough.
-
Bake cookies in batches for 11 to 13 minutes or until very lightly browned and crisp looking on the edges. Cool 5 minutes, then transfer to cooling rack.
Recipe Notes
I used a 2 tsp cookie scoop. My yield was 58 cookies for a doubled recipe.