Caramel Stuffed Snickerdoodles
Soft, chewy snickerdoodles with a gooey caramel surprise in the center! These caramel-stuffed snickerdoodles are easy to make, full of warm cinnamon flavor, and the perfect cookie for fall or the holidays.
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter softened
- 1 tsp vanilla
- 2 eggs
- 3 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 20-25 soft caramel candies like Werther's Originals 1 for each cookie
- 1/4 cup extra granulated sugar approximately (for cinnamon sugar)
- 1 Tbsp cinnamon approximately (for cinnamon sugar)
Instructions
Make Snickerdoodle Dough
- In a small bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon to make cinnamon sugar. Set aside.
- In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
- .Beat in the vanilla and eggs until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Refrigerate the dough for about 30 minutes. This step helps prevent too much spreading while baking and makes it easier to wrap around the caramel candies.
Stuff Cookies and Bake
- Scoop about 2 tablespoons of dough and flatten it slightly in your palm.
- Ball up a caramel candy and place it in the center of the dough, then wrap the dough completely around it, pinching the seams so the caramel is sealed inside. Roll into a ball.
- Roll each dough ball in the prepared cinnamon sugar mixture until well coated.
- Place the dough balls on a parchment-lined baking sheet, leaving about 2 inches of space between them.
- Chill them in the freezer while your oven preheats. If you can't fit the whole baking sheet in the freezer, you can put your dough balls on a plate in the freezer. Freezing them (even a little bit) helps prevent them from flattening too much during baking.
- Preheat your oven to 350°F
- Bake at 350°F for 10–12 minutes, or until the edges are set and the tops are slightly cracked. Don’t overbake—this keeps the centers soft and gooey.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for the ultimate gooey caramel pull.