Caramel Stuffed Snickerdoodles

Caramel Stuffed Snickerdoodles, the simplest but most amazing Fall-tasting cookie I’ve ever had. They are slightly crisp on the edges and softer in the middle with gooey, rich caramel. Oh, and of course they have the classic snickerdoodle trademark of being rolled in cinnamon sugar before baking for even more decadence!

Who should make these cookies?

Those of you who like thinner cookies… these caramel stuffed snickerdoodles are for you baby! They are not at all a cakey cookie, in fact they are quite the opposite, which I love! And for anyone who loves caramel, you have got to try these.

The texture

The texture of these cookies, as mentioned above, is crisp edges with a gooey center, just how I like them! The cane sugar gives them that layer of crispness while the brown sugar and caramel make for a softer inside and gooey caramel. If you like a thicker cookie or one that is more cakey, these wouldn’t be the best cookie for you.

What kind of caramel should I use?

Only use soft caramels in the middle! I prefer the soft Fleur De Sel Caramels from Trader Joe’s in these cookies. I cut them in half and use one half in the middle of each cookie and they are perfect. If you don’t have a Trader Joes near you, however, feel free to use any other soft caramel.

Stuffing the caramel into the cookie…

This part is just how it sounds! With one small but important piece. Once you’ve scooped your cookie dough, you will want to make a deep indent into the dough with your fingers and place the caramel inside. Then, and here is the important part, roll the cookie dough into a ball so that the caramel is completely covered by the cookie dough, and no caramel sticks out of the dough.

Do I need to refrigerate the cookie dough before baking?

Yes! Because we use melted butter in the cookie dough batter, it’s important to refrigerate the dough for an hour before scooping to bake, as it’ll let the butter re-solidify. These are thinner cookies so skipping the refrigeration step will lead to cookies spreading too far while baking.

Cooling the Cookies… *important step*

Ok so learn from me and my mistakes. Placing caramel stuffed snickerdoodles on a wire cooling rack without a layer of parchment paper in between is in fact a mistake. Because the caramel that is stuffed inside the cookies is still warm from the oven, if the cookies are placed onto a wire rack without a layer of parchment paper on top of the wire rack and under the cookies, the caramel has a chance of sinking through.

With that, when the cookies are done baking, remove them from the oven and let them cool for at least 15 minutes on the baking sheet. Then after that 15 minutes, carefully move the cookies from the baking sheet with a spatula over to a parchment lined cooling rack.

Hope you enjoy these cookies!! Please let me know if you make them – can’t wait to see your recreations. 🙂

Caramel Stuffed Snickerdoodles

5 from 9 votes

Recipe by Lindsey Goldschmidt

Servings

12

servings

Prep time

15

minutes

Cooking time

12

minutes

Ingredients

• Cookie Dough

• 1 Egg

• 1/2 Cup Cane Sugar

• 1/4 Cup Brown Sugar

• 1/4 Cup Unsalted Butter

• 1 Cup All Purpose Flour

• 1/4 tsp Cinnamon

• 1/4 tsp Salt

• 1/8 tsp Baking Powder

• 1/4 tsp Baking Soda

• 12 soft caramels

• Cinnamon Sugar Topping

• 1/4 Cup Cane Sugar

• 1 tsp Cinnamon

Directions

• Begin by melting the butter and add it to a mixing bowl.
• To the same mixing bowl with the butter, add the egg, brown sugar, and cane sugar. Whisk together until the wet ingredients are combined.
• Then, sift together the flour, baking soda, baking powder, salt, and cinnamon. Add them to the bowl with the wet ingredients and fold together with a spatula until fully combined into a cookie dough.
• Next, cover the cookie dough and refrigerate for at least 1 hour.
• Once the dough has chilled, scoop into balls of cookie dough, about 1.5 Tbsp each. Then, create an indent in the middle of the scoop of cookie dough and place a soft caramel inside. You may need to cut the caramel in half before placing into the cookie dough.
• Next, fold the excess of the scoop of cookie dough over the caramel in the middle and roll into a ball so that the caramel is completely covered by cookie dough. You do not want any caramel sticking out of the cookie dough in this step!
• Then, in a small bowl mix together cane sugar and cinnamon for the cinnamon sugar topping that we’ll roll the cookie dough in. Drop each ball of cookie dough into the mixture and roll until it is fully covered in cinnamon sugar.
• Place cookie dough onto a parchment lined baking sheet, about 2 inches apart, and preheat oven to 350 degrees Fahrenheit.
• Once the oven has preheated, bake the cookies for about 10 minutes. Once done, remove them from the oven and let them cool for at least 15 minutes on the baking sheet. Then, carefully move the cookies from the baking sheet to a parchment lined cooling rack. This is super important as the caramel is still warm at this point and could sink through the cookie if the cooling rack is not lined with parchment!