Salted Caramel Stuffed Snickerdoodles

The moment I took a bite of these Salted Caramel Stuffed Snickerdoodles, I knew I had struck the perfect balance between sweet and savory. Growing up, my family had a tradition of baking cookies together during autumn evenings, the aroma of cinnamon and sugar filling our home. These snickerdoodles take that comforting nostalgia and elevate it to a new level with the gooey surprise of salted caramel hidden inside. Just imagining the warm, soft cookie enveloping the rich, melting caramel makes my heart flutter. It’s more than just a cookie; it’s an experience, a memory waiting to be created.

Main Ingredients for Salted Caramel Stuffed Snickerdoodles

The ingredients for these Salted Caramel Stuffed Snickerdoodles are simple yet magical, coming together to create something truly special. Each component plays a vital role in achieving that perfect cookie. The star of the show, of course, is the salted caramel candies, which provide an unexpected burst of flavor. Coupled with unsalted butter, granulated sugar, and all-purpose flour, these ingredients create a rich, soft dough that’s hard to resist. The addition of cinnamon gives these cookies their comforting, nostalgic warmth.

• Semi-soft salted caramel candies: These are the center of your cookies, melting into a gooey, sweet surprise that contrasts beautifully with the cookie.
• Granulated sugar: Essential for sweetness and to create that delightful crisp texture on the outside of the cookies.
• Ground cinnamon: This spice adds warmth and a familiar flavor that enhances the cookie’s charm.
• Unsalted butter: Gives the cookies their rich flavor and soft texture, making them incredibly delicious.
• Granulated sugar: This is a key player in creating the perfect balance of sweetness.
• Egg: Provides moisture and binds the ingredients together for a chewy texture.
• All-purpose flour: Forms the base of the cookie dough, giving it structure.
• Cream of tartar: Helps to stabilize the dough and adds a bit of tanginess.
• Baking soda: Acts as a leavening agent, ensuring the cookies rise beautifully.
• Salt: Just a pinch enhances all the flavors and balances the sweetness.

Salted Caramel Stuffed Snickerdoodles Instructions

Making Salted Caramel Stuffed Snickerdoodles is a journey of flavor and texture, and I can’t wait for you to experience it! Follow these steps closely to ensure your cookies turn out perfectly soft on the inside and crispy on the outside. Let’s get started!

1. First, unwrap the salted caramel candies and roll each one into a small ball. This will make it easy to fit them into the cookie dough later. Place these caramel balls in the freezer while you prepare the cookie dough to ensure they hold their shape.

2. In a small bowl, combine the granulated sugar and ground cinnamon together. This mixture will be used to coat the cookies, giving them that signature snickerdoodle flavor. Set it aside for later.

3. Now, preheat your oven to 375 degrees Fahrenheit. To prepare your baking sheets, line them with parchment paper or silicone baking sheets, ensuring that your cookies won’t stick.

4. In a large mixing bowl, use a hand-held mixer or a stand mixer fitted with a paddle attachment to cream the unsalted butter. Beat it on medium speed until it’s completely smooth, which should take about one minute.

5. Add in the granulated sugar gradually, continuing to beat on medium speed. You’re looking for this mixture to become light and fluffy, which should take about two minutes. This step is crucial for achieving that soft cookie texture.

6. Next, add in the egg, egg yolk, and vanilla. Beat until everything is smoothly combined, scraping down the sides of the bowl as necessary. This ensures that all the ingredients are well mixed.

7. In a separate medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt. This mixture contains all the dry ingredients necessary for a perfect cookie dough.

8. Slowly add the dry ingredients to the wet ingredients all at once. Stir the dough together using a rubber spatula until it’s combined. You want to be careful not to over-mix, as this can make the cookies tough.

9. Using an ice cream scoop, melon baller, or measuring spoon, scoop out a tablespoon round of dough. Roll it into a ball, then place it on the prepared baking sheet. Repeat this for all the cookie dough.

10. Take the frozen caramel, gently press it into the center of each dough ball, and top it with another tablespoon-sized round of dough. Pinch the edges closed to seal the caramel completely inside. Roll the dough ball in the cinnamon sugar topping, ensuring it’s well coated.

11. Transfer the coated dough balls onto your prepared baking sheet. Bake them one tray at a time for 10 to 11 minutes. You’ll know they’re done when the edges are set, but the centers remain soft to the touch.

12. Once baked, allow the cookies to cool on the baking sheet for 10 minutes. This resting time helps them firm up before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Tips for Success

Here are some tips to ensure your Salted Caramel Stuffed Snickerdoodles come out perfectly every time. Follow these and you’ll impress everyone with your baking skills!

• Storage: Store leftover cookies in an airtight container at room temperature for up to one week.
• Freezing: You can freeze the cookie dough balls before baking. Just roll them and place them on a baking sheet, freeze until solid, then store in a freezer bag for up to three months.
• Pairing: These cookies pair beautifully with a glass of milk or a cup of coffee for a delightful snack.
• Don’t Overbake: Keep a close eye on the cookies while they bake; they should be soft in the center when you take them out.
• Roll in Sugar: Make sure to coat the cookie dough balls generously in the cinnamon sugar mixture for that extra burst of flavor.
• Use Quality Ingredients: Invest in high-quality butter and sugar; it makes a noticeable difference in flavor.

What Goes Well With This Salted Caramel Stuffed Snickerdoodles

When it comes to serving your Salted Caramel Stuffed Snickerdoodles, there are plenty of delightful pairings to enhance your experience.

• Hot Beverages: These cookies are perfect with a steaming cup of coffee, tea, or hot chocolate for a cozy afternoon treat.
• Ice Cream: Serve them warm with a scoop of vanilla ice cream on top for an indulgent dessert.
• Seasonal Events: They’re great for fall festivities, Halloween parties, or any gathering where you want to impress your guests.
• Picnics: Pack these cookies for a picnic; their sturdy nature makes them perfect for outdoor adventures.
• Gift Giving: Consider packaging them in a cute box or jar as homemade gifts for friends and family during the holidays.
• Movie Nights: Perfect for a cozy night in with family or friends while watching your favorite films.

FAQ

Conclusion

These Salted Caramel Stuffed Snickerdoodles are truly a delightful twist on a classic favorite. The unexpected gooeyness of caramel hidden inside a soft, cinnamon-sugar-dusted cookie is something you’ll want to treat yourself to time and again. I encourage you to try this recipe, share it with loved ones, and create your own sweet memories in the kitchen. Happy baking!

Salted Caramel Stuffed Snickerdoodles

The ultimate comfort food, these Salted Caramel Stuffed Snickerdoodles combine soft, chewy cookies with a gooey caramel center. Perfect for cozy evenings or festive gatherings, these cookies are easy to make and will satisfy your sweet cravings. Try them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 20 pieces Semi-soft salted caramel candies
• 1/4 cup Granulated sugar
• 3/4 teaspoon Ground cinnamon
• 1 cup Unsalted butter at room temperature
• 1 and 1/2 cups Granulated sugar
• 1 large Egg
• 1 large Egg yolk
• 2 teaspoons Vanilla extract
• 2 and 1/2 cups All-purpose flour
• 1 and 3/4 teaspoons Cream of tartar
• 1 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 1/4 teaspoon Salt

Equipment

• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Unwrap caramels and roll each one into a small ball; place in the freezer while you prep the cookie dough.
2. In a small bowl combine the granulated sugar and ground cinnamon; set aside until needed.
3. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper or silicon baking sheets; set aside.
4. In a large bowl using a hand-held mixer or using a stand mixer fitted with the paddle attachment, cream the unsalted butter on medium speed until completely smooth, about 1 minute.
5. Add in the granulated sugar and continue beating on medium speed until light and fluffy, about 2 minutes.
6. Add in egg, yolk, and vanilla and beat smooth, scraping down the sides as needed. Set bowl aside.
7. In a medium-sized bowl whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt.
8. Slowly add the dry ingredients to the wet ingredients, all at once, and stir the dough together using a rubber spatula. The dough will be quite thick. Stir just until combined - being sure not to over mix.
9. Using an ice cream scoop, melon baller, or measuring spoon, scoop out a tablespoon round of dough, roll it into a ball, and place on prepared baking sheet.
10. Gently press the frozen caramel into the center, then top with another tablespoon sized round of dough, lightly pinching the edges closed to seal the caramel completely; repeat with all cookie dough.
11. Roll the dough ball into the cinnamon sugar topping, then transfer them onto prepared baking sheet. Repeat with all cookie dough.
12. Bake cookies, one tray at a time, for 10 to 11 minutes. The cookies will be set at the edges and very soft.
13. Allow cookies to cool on the baking sheet for 10 minutes before serving warm or transferring to a wire rack to cool completely.

Notes

• Tip 1: Store leftover cookies in an airtight container at room temperature for up to one week.
• Tip 2: You can freeze the cookie dough balls before baking. Just roll them and place them on a baking sheet, freeze until solid, then store in a freezer bag for up to three months.
• Tip 3: These cookies pair beautifully with a glass of milk or a cup of coffee for a delightful snack.
• Tip 4: Keep a close eye on the cookies while they bake; they should be soft in the center when you take them out.
• Tip 5: Make sure to coat the cookie dough balls generously in the cinnamon sugar mixture for that extra burst of flavor.
• Tip 6: Invest in high-quality butter and sugar; it makes a noticeable difference in flavor.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!