Description
Delightfully soft and chewy snickerdoodle cookies filled with a gooey caramel center and coated in a classic cinnamon sugar blend. Perfectly baked to golden perfection, these caramel stuffed snickerdoodles offer a delicious twist on the traditional cinnamon cookie, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 1/2 cup butter (1 stick, softened)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 18 caramels (unwrapped)
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it's ready for baking once your dough is prepared.
- Cream butter and sugar: In a large mixing bowl, beat together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, continuing to beat until fully blended.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, salt, baking powder, and 1 1/2 teaspoons of ground cinnamon. Gradually add this to the wet ingredients and mix until a cohesive dough forms.
- Prepare cinnamon sugar coating: In a shallow dish, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Set aside for rolling the dough balls later.
- Shape and fill dough balls: Divide the dough into 18 equal portions (about 2 tablespoons each). Flatten each ball with your palm, place one unwrapped caramel in the center, then wrap the dough completely around the caramel, shaping it back into a smooth ball. Roll each ball in the prepared cinnamon sugar coating and place them about 2 inches apart on an ungreased cookie sheet.
- Bake the cookies: Bake for 10-12 minutes until the cookies are lightly golden around the edges but still soft in the center.
- Cool and store: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a wire cooling rack to cool completely. Store cookies in a tightly sealed container at room temperature for up to one week. Avoid refrigeration as this can harden the caramel center.
Notes
- Using a cookie scoop helps portion the dough evenly and maintain consistent cookie sizes.
- Ensure caramels are unwrapped before stuffing cookies to prevent any wrapping material from baking into the dough.
- Do not refrigerate the cookies after baking because the caramel can harden, affecting texture and enjoyment.
- For an extra touch, you can sprinkle a bit more cinnamon sugar on top of the cookies immediately after baking.
- If caramel is too hard to handle, slightly warm it in the microwave for a few seconds to soften before stuffing into the dough.
