Caramel Stuffed Snickerdoodle Cookies
This easy Caramel Stuffed Snickerdoodle recipe is the cookie of your dreams! A soft and chewy cinnamon sugar cookie filled with a melty, gooey caramel center. Eat them warm for soft, pull apart caramel or cooled for a chewy center.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350° F.
In a medium bowl, cream the butter and sugar using a hand or standing mixer until light and fluffy (about 2-4 minutes.). Add in the eggs and vanilla and mix until fully incorprated.
In a separate bowl, whisk together flour, salt, cream of tartar cinnamon and baking soda. Slowly add the dry ingredients into the wet and mix just until combined. For best results, chill dough for 20-30 minutes.
Using a 1 ½ Tablespoon cookie scoop, scoop cookie dough and roll into a smooth ball. Press thumb into the center of the ball to make an imprint. Unwrap caramel and form into cube like shape if needed.
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Notes
If you want your caramel super soft and gooey, eat them fresh from the oven! Once these caramel snickerdoodle cookies cool, the caramel will be much chewier although not hardened. If you want the caramel to be extra gooey after they have cooled, pop them into the microwave for a few seconds and you are back in the game!
If possible, chill the cookie dough even if just for 15-20 minutes.This tends to help make these cookies more fail proof. It is easy for some ingredients to become too warm when making the dough. I like to test one cookie and see how it comes out. I have made them without chilling before and they are just more flat than the chilled cookies.
You can certainly skip the caramel as well. I hate to say this one, but you don’t have to add the caramels to these Snickerdoodles, but then that basically defeats the purpose, right?? But maybe you only add the caramel to some of the cookies, a bit of a compromise, right?
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