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!
Course
Dessert
Cuisine
American
Keyword
Cookie
Prep Time10minutes
Cook Time10minutes
Chilling Time1hour
Total Time20minutes
Servings24cookies
Ingredients
3cupsAP flour
1tspbaking powder
1tspbaking soda
1tspcream of tartar
½tspsalt
1cupunsalted buttersoftened to room temperature
1cupgranulated sugar
⅔cuppacked light brown sugar
2eggsat room temperature
1 ½tspvanilla
12soft caramelscut in half
Topping
¼cupgranulated sugar
1 ½tspground 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.