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
Scale
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.
