Caramel Filled Snickerdoodle Cookies Soft chewy cinnamon sugar snickerdoodle cookies stuffed with buttery caramel. The perfect caramel stuffed snickerdoodle cookie recipe!
Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
Stir in flour, cream of tartar, baking soda, and salt, just until combined.
If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Press a caramel into the center of the dough. Completely wrap the dough around the caramel and place on parchment lined baking sheet. *I suggest using light colored baking sheets.
In a small bowl, stir together sugar and cinnamon.
Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.