Caramel Stuffed Snickerdoodles
A spin on the classic cinnamon sugar cookie. These snickerdoodles are filled with a delicious caramel center.
Ingredients
Instructions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or silipat mat) or spray with cooking spray and set aside.
In a large bowl, mix together the flour, cream of tartar, baking soda, and salt.
In a separate bowl, cream together the butter and sugar. Add in the egg and mix thoroughly, then add in the vanilla. After everything is combined, slowly add in the flour mixture until fully combined.
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Continue Reading at Livewellbakeoften →Chef's Notes
NotesStore in an airtight container for up to five days.
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Reviews from the Original Source
These are amazing. Taste so great! Two issues: 1. I followed the recipe to the letter and the dough came out super sticky! It was a mess putting the caramel piece into the raw dough and then trying to roll it back to a ball before putting it in the sugar dish was a nightmare for me (I don’t like dirty hands).
2. The cookies tasted great when they were warm, about 10 minutes out of the oven, but once they completely cooled the caramel center was very hard and tough to chew.
Any suggestions to fix these issues? I think I may have had the dough in the mixer too long. Would that have made the dough sticky? Building up too much gluten? And I baked for 12 minutes total. Could this have caused the caramel to reach a point where it would no longer be soft and gooey?
Did you make this recipe?
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