Caramel Stuffed Snickerdoodle Cookies
If you're a fan of snickerdoodles, then you will surely love these Caramel Stuffed Snickerdoodle Cookies with a caramel hidden inside that's ooey gooey when you bite into it!
Servings 24 cookies
Calories 211kcal
Ingredients
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 24 vanilla caramels, unwrapped
For the topping
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a medium bowl, whisk together the first five ingredients (sugar, baking soda, cream of tartar, cinnamon and salt). Set aside.
- In a large bowl, beat butter with a mixer on medium high 30 seconds. Add the sugar mixture you just whisked together. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
- Line cookie sheets with parchment paper (I prefer using half sheet pans with raised edges). Preheat oven to 375°F. In a shallow dish combine ¼ cup sugar and 1 teaspoon cinnamon. Shape dough into 1 ½-inch balls (about 2 tablespoons each). Flatten each ball of dough with the palm of your hand and place a caramel in the center. Wrap the dough completely around the caramel and roll into a ball again. Roll balls in the sugar mixture to coat. Place 2 inches apart on prepared cookie sheets.
- Bake on middle rack for 10-12 minutes or until bottoms are light brown. Let cool before serving. Makes 24 cookies.
Nutrition
Calories: 211kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 193mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg