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Caramel Filled Snickerdoodle Cookies Soft chewy cinnamon sugar snickerdoodle cookies stuffed with buttery caramel. The perfect caramel stuffed snickerdoodle cookie recipe! www.modernhoney.com #caramelsnickerdoodles #christmascookies #cookie #cookies

Caramel Filled Snickerdoodle Cookies

Caramel Filled Snickerdoodle Cookies Soft chewy cinnamon sugar snickerdoodle cookies stuffed with buttery caramel. The perfect caramel stuffed snickerdoodle cookie recipe! 

Course Dessert
Cuisine American
Keyword caramel filled snickerdoodle cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24
Author Modern Honey - www.modernhoney.com

Ingredients

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 3/4 cups Flour
  • 1 1/2 teaspoons Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 24 SOFT Caramels (such as Trader Joe's, Private Selection Vanilla Caramels, Werther's Soft Vanilla Caramels)

Cinnamon-Sugar Mixture:

  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Cinnamon

Instructions

  1. 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.

  2. Stir in flour, cream of tartar, baking soda, and salt, just until combined.

  3. 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.

  4. In a small bowl, stir together sugar and cinnamon.

  5. 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. *

  6. 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.