Description
These Soft and Chewy Caramel Filled Snickerdoodle Cookies combine the classic tang of traditional snickerdoodles with a gooey caramel center. Rolled in a cinnamon sugar coating, these cookies deliver a warm, buttery flavor with a decadent surprise inside, perfect for a cozy treat or festive gathering.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Filling and Coating
- 8-10 individually wrapped caramels (such as Kraft), cut into 1/4 inch pieces
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until just combined, ensuring a smooth batter without overmixing.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, about half a cup at a time, mixing each addition until just incorporated and the dough is well combined.
- Chill Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 days. If short on time, freeze the dough for 10 minutes to firm it up for easier handling.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix together the 1/4 cup granulated sugar and 1/2 teaspoon cinnamon thoroughly. Set aside.
- Shape and Fill Cookies: Cut the individually wrapped caramels into small 1/4 inch pieces. Scoop heaping tablespoon-sized portions of dough and roll into balls approximately 1.5-2 inches in diameter. Flatten each ball and place a few caramel pieces in the center. Carefully reseal the dough around the caramel and roll it back into a smooth ball.
- Coat with Cinnamon Sugar: Roll each caramel-filled dough ball in the cinnamon sugar mixture until fully coated.
- Adjust Cookie Size (Optional): For more cookies, you can make 1-inch balls instead of larger ones. Baking times differ for smaller cookies (see next step).
- Bake Cookies: Arrange the coated dough balls on a cookie sheet lined with parchment paper or a silicone baking mat. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes if using large dough balls, or 9-11 minutes if making smaller cookies. Remove from oven when edges are lightly golden but centers remain soft. Let cool slightly before serving.
Notes
- Chilling the dough helps prevent spreading and makes it easier to handle the caramel filling.
- You can freeze the dough balls after assembly for later baking; bake from frozen adding an extra 1-2 minutes.
- Be cautious when sealing the caramel inside to avoid leakage during baking.
- For best texture, allow cookies to cool on the baking sheet for a few minutes before moving to a wire rack.
- Use high-quality individually wrapped caramels for convenient portioning and flavor.
