Name: Caramel Stuffed Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup unsalted butter, softened; 1 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 16 caramel candies, unwrapped; 1/4 cup sugar (for rolling); 1 teaspoon cinnamon (for rolling)

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These Caramel Stuffed Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. The soft, chewy cookies are filled with a gooey caramel center that melts in your mouth, offering the perfect combination of cinnamon-sugar sweetness and rich, indulgent caramel. Whether you’re looking for a cozy treat or a dessert to share, these cookies will hit the spot!

Caramel Stuffed Snickerdoodle Cookies

Ingredients

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

½ cup unsalted butter, softened

1 cup sugar

1 large egg

1 teaspoon vanilla extract

16 caramel candies, unwrapped

¼ cup sugar (for rolling)

1 teaspoon cinnamon (for rolling)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a separate large bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.

Roll the dough into 16 small balls, about 1 inch in diameter.

Place a caramel candy in the center of each dough ball, and then roll the dough around the caramel to seal it inside.

In a small bowl, combine ¼ cup sugar with 1 teaspoon cinnamon. Roll each dough ball in this cinnamon-sugar mixture until coated.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 8-10 minutes, or until the edges are golden and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Servings: 16 cookies

Variations

While this recipe is already delicious, there are a few fun variations I like to try:

Nutty Twist: Add chopped nuts like pecans or walnuts to the dough before rolling it into balls for some added crunch.

Chocolate Lovers: Add a few chocolate chips or drizzle melted chocolate over the cooled cookies for a decadent, double indulgence.

Caramel Sauce: For extra caramel goodness, drizzle some homemade or store-bought caramel sauce on top after baking.

Storage/Reheating

Storage: These cookies stay soft and fresh when stored in an airtight container at room temperature for up to 4-5 days.

Freezing: You can freeze the dough balls before baking. Just place them on a baking sheet, freeze them until solid, and then transfer them to a zip-top bag or airtight container. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.

Reheating: To warm up the cookies, place them in the microwave for 10-15 seconds or pop them back in the oven at 300°F (150°C) for a few minutes to refresh the soft, chewy texture.

FAQs

Can I make these cookies ahead of time?

Yes, I love making the dough ahead of time and storing it in the fridge for up to 3 days. This makes it easier to bake fresh cookies whenever I want them.

What if I can’t find caramel candies?

If I can’t find caramel candies, I substitute with caramel bits or even caramel sauce. Just make sure that whatever you use, it’s something that will hold its shape when baked!

Can I freeze these cookies after baking?

Absolutely! After baking, I let the cookies cool completely and then store them in an airtight container in the freezer for up to 2 months. They’re just as delicious after thawing!

How do I make sure the caramel stays inside the cookie?

I make sure to seal the dough completely around the caramel candy when forming the dough balls. If the dough is slightly chilled, it also helps to keep the caramel from leaking out while baking.

Can I use margarine instead of butter?

While butter creates the best flavor and texture, margarine can be used as a substitute in a pinch. Just keep in mind it may slightly affect the taste and texture of the cookies.

Conclusion

These Caramel Stuffed Snickerdoodle Cookies are a must-try for any dessert lover. They’re soft, chewy, and packed with a gooey caramel surprise in the center. Whether for a holiday gathering, a cozy afternoon treat, or a sweet gift for friends, these cookies are sure to impress. I love how easy they are to make and how quickly they disappear!

Recipe:

Caramel Stuffed Snickerdoodle Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: 16 cookies
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a separate large bowl, beat together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
Roll the dough into 16 small balls, about 1 inch in diameter.
Place a caramel candy in the center of each dough ball, and then roll the dough around the caramel to seal it inside.
In a small bowl, combine ¼ cup sugar with 1 teaspoon cinnamon. Roll each dough ball in this cinnamon-sugar mixture until coated.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.