If you have a soft spot for classic snickerdoodles but crave a little something extra, you’re going to fall head over heels for this Caramel-Filled Snickerdoodle Cookies Recipe. Imagine that familiar warm cinnamon sugar aroma, now coupled with a gooey, melt-in-your-mouth caramel center that makes every bite a delightful surprise. These cookies bring together the perfect balance of soft, chewy texture and a luscious caramel twist that turns a simple cookie into an irresistible treat you’ll want to share with everyone you know.
Ingredients You’ll Need
Getting the ingredients right is key to capturing the perfect snickerdoodle flavor with that dreamy caramel center. Each ingredient plays a crucial role—from the butter’s richness to the cinnamon-sugar mixture’s signature coating. Let’s dive into the essentials that make this recipe shine.
- 1 cup Unsalted Butter (softened): Provides a creamy base that ensures a tender crumb and rich flavor.
- 1 1/2 cups Sugar: Sweetens the dough perfectly while helping create a light, fluffy texture during creaming.
- 2 large Eggs: Binds the dough together and adds moisture for a chewy, satisfying bite.
- 2 teaspoons Vanilla: Lends a warm, fragrant note that complements the cinnamon beautifully.
- 2 3/4 cups Flour: The foundation that gives your cookies structure.
- 1 1/2 teaspoons Cream of Tartar: Ensures that classic tang and chewy texture unique to snickerdoodles.
- 1/2 teaspoon Baking Soda: Helps the cookies rise just enough without losing their tender quality.
- 1 teaspoon Salt: Balances sweetness and enhances overall flavor.
- 24 SOFT Caramels (such as Trader Joe’s or Werther’s Soft Vanilla Caramels): The star ingredient; ensures molten, irresistible centers in every cookie.
- 1/4 cup Sugar: For the cinnamon-sugar coating that makes these cookies sparkle.
- 1 1/2 Tablespoons Cinnamon: Brings that signature spicy warmth that snickerdoodles are known for.
How to Make Caramel-Filled Snickerdoodle Cookies Recipe
Step 1: Prepare the Dough
Begin by preheating your oven to 350 degrees. The magic starts with creaming the softened butter and sugar together for 4-5 minutes until the mixture is light and fluffy—this is where the cookies get their lovely softness and lift. Be sure to scrape down the bowl, then add the eggs and vanilla, continuing to cream for another 1-2 minutes to marry all those flavors beautifully.
Step 2: Add Dry Ingredients
Next, stir in the flour, cream of tartar, baking soda, and salt. Mixing until just combined ensures your cookies hold their shape but stay tender. Overmixing here could lead to stiff cookies, and we want nothing but soft, pillowy bites.
Step 3: Chill and Shape the Dough
If you have time, chilling the dough for 20-30 minutes really helps make the dough easier to handle and intensifies the flavors. Then, roll the dough into small balls—smooth and perfectly round—to prepare for the caramel surprise. Press a soft caramel right into the center of each dough ball, wrapping the dough entirely around it so none of that gooey sweetness escapes while baking. Using light-colored baking sheets can help prevent browning too quickly.
Step 4: Mix Cinnamon-Sugar Coating
In a small bowl, stir together the sugar and cinnamon. This classic topping is what makes each snickerdoodle cookie truly iconic. It adds a wonderful contrast to the soft dough and rich caramel inside.
Step 5: Coat the Cookies
Roll each dough ball in your cinnamon-sugar mixture, then use a spoon to coat it a second time—this double dip ensures every inch is covered in that flavorful, crystalline crust. For a more traditional flatter snickerdoodle, gently press the center of each ball before baking; this prevents them from puffing up too much and makes the texture just right.
Step 6: Bake and Cool
Place the coated cookies on a parchment-lined baking sheet and bake for 9-11 minutes. You’ll know they’re ready when the edges start to golden lightly but the center still looks soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack—this helps the caramel set slightly without hardening too much.
How to Serve Caramel-Filled Snickerdoodle Cookies Recipe
Garnishes
You can enhance these cookies by lightly dusting them with extra cinnamon sugar right after baking for a delicate sparkle. For a festive touch, drizzle some melted white or dark chocolate over the top to add a sophisticated flair that’s totally show-stopping.
Side Dishes
These cookies pair beautifully with a nice scoop of vanilla ice cream or a simple cup of hot chai or coffee. The warmth and spice of the beverage highlight the cinnamon, while the creamy ice cream complements the caramel center perfectly. They also work as a delightful afternoon snack with a glass of cold milk.
Creative Ways to Present
For gatherings, arrange the cookies on a rustic wooden board alongside fresh fruit and nuts for an inviting dessert platter. You can also sandwich two caramel-filled snickerdoodles with a scoop of ice cream in the middle to create a cookie-ice cream sandwich that’s bound to get everyone talking.
Make Ahead and Storage
Storing Leftovers
Store your freshly baked caramel-filled snickerdoodle cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy, while the caramel centers remain delightfully gooey.
Freezing
If you want to save some cookies for later, freeze them before baking by wrapping each caramel-filled dough ball tightly in plastic wrap, then placing them in a freezer-safe bag. When ready to bake, thaw overnight in the fridge and proceed with the cinnamon-sugar coating and baking steps.
Reheating
To enjoy leftover cookies warm and melty, pop them in a preheated 300-degree oven for about 5 minutes. Avoid using the microwave, as it might harden the caramel instead of keeping it soft and chewy.
FAQs
Can I use other types of caramel for this recipe?
Absolutely! While soft vanilla caramels work best for that gooey melt, you can experiment with flavored caramels like salted caramel or milk chocolate caramels for a fun twist.
What if I don’t have cream of tartar? Can I substitute?
Cream of tartar is crucial for the classic snickerdoodle tang and texture, but you can substitute it with an equal amount of lemon juice or vinegar to activate the baking soda similarly.
How do I make sure the caramel doesn’t leak out during baking?
Make sure to completely wrap the dough around each caramel piece without any gaps. Chilling the dough before shaping also helps it hold better around the caramel during baking.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that cups-to-cup replaces flour. Just be sure to check the blend has xanthan gum included for best texture.
Why are my snickerdoodles too flat?
Pressing the cookies down slightly before baking helps achieve a flatter shape, but if they spread too much, try chilling the dough longer or using parchment on light-colored baking sheets to avoid excess spreading.
Final Thoughts
There is truly nothing like biting into a soft, cinnamon-sugar cookie and discovering that luscious caramel surprise inside. This Caramel-Filled Snickerdoodle Cookies Recipe combines the best of both worlds—the classic warmth of a snickerdoodle with the indulgent joy of caramel. Give it a try, and I promise you’ll have a new favorite cookie that’s perfect for sharing or savoring one sweet moment at a time.
Print
Caramel-Filled Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Caramel Filled Snickerdoodle Cookies, featuring a classic cinnamon-sugar coating with a gooey caramel surprise inside. Perfectly balanced with a tender texture and a warm, sweet flavor, these cookies are a festive treat that melt in your mouth and satisfy any sweet tooth craving.
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1 1/2 teaspoons Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Filling
- 24 Soft Caramels (such as Trader Joe’s, Private Selection Vanilla Caramels, Werther’s Soft Vanilla Caramels)
Cinnamon Sugar Coating
- 1/4 cup Sugar
- 1 1/2 Tablespoons Ground Cinnamon
Instructions
- Preheat Oven and Prepare Mixture: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream the softened butter and sugar together for about 4-5 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl, then add the eggs and vanilla. Continue creaming for another 1-2 minutes to fully incorporate.
- Combine Dry Ingredients: Stir in the all-purpose flour, cream of tartar, baking soda, and salt just until all ingredients are combined. Be careful not to overmix to maintain a tender cookie texture.
- Chill and Shape Dough: If possible, wrap the dough in plastic wrap and refrigerate for 20-30 minutes to firm up for easier handling. Then, roll the dough into small, round balls. Press a soft caramel candy into the center of each ball, and completely wrap the dough around the caramel, ensuring it is fully enclosed. Place each ball onto a parchment-lined baking sheet. Light-colored baking sheets are recommended for even baking.
- Prepare Cinnamon Sugar: In a small bowl, mix together the sugar and ground cinnamon thoroughly to create the cinnamon-sugar coating.
- Coat Cookies: Roll each dough ball into the cinnamon-sugar mixture, coating them evenly. For extra coverage, use a spoon to coat a second time, making sure the cookie balls are fully covered in the cinnamon sugar. To achieve a flatter, traditional snickerdoodle shape, gently press down the center of each ball before baking to prevent puffing.
- Bake Cookies: Arrange the coated dough balls on the parchment-lined baking sheets, leaving enough space between them. Bake in the preheated oven for 9-11 minutes until the edges are set and the cookies have a slight golden hue.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for several minutes to set before transferring them to a wire rack or plate to cool completely. This cooling time helps the caramel filling to firm up slightly while maintaining a gooey center.
Notes
- Use soft caramel candies for easy melting and a gooey center, avoiding hard caramel types.
- Chilling the dough helps prevent spreading and makes handling easier, especially when wrapping the caramel.
- Light-colored baking sheets ensure even cooking without over-browning the bottoms.
- Pressing down the cookie centers before baking helps them stay flatter, enhancing the classic snickerdoodle shape.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
