Description
Delightfully soft and chewy Caramel Snickerdoodles featuring a cinnamon-sugar coating and a gooey caramel center. These classic cookies get a decadent twist with melted caramel candies inside, perfect for satisfying your sweet tooth with a warm, buttery treat.
Ingredients
Cookie Dough
- 1 cup butter (softened)
- 1 1/4 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 1/2 tsp cinnamon
Fillings
- 12 soft caramel candies
Instructions
- Cream Butter and Sugar: Using an electric mixer, beat together the softened butter and sugar until the mixture becomes light and fluffy, ensuring a smooth base for the dough. Next, add the egg and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt, then mix well to ensure even distribution of leavening and seasoning throughout the dough.
- Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing thoroughly after each addition. The dough should be pliable but not sticky or crumbly — if sticky, add flour by the tablespoon until manageable; if crumbly, add water by teaspoon until the dough holds together.
- Prepare Cinnamon Sugar Coating: In a shallow bowl, combine the sugar and cinnamon, mixing them evenly to coat the dough pieces later.
- Shape Cookies with Caramel: Using a 1/4 cup measuring scoop, portion the dough and divide each portion in half. Place one soft caramel candy between the halves and press the edges firmly to seal with no cracks. Shape each into a thick disc, then roll thoroughly in the cinnamon sugar mixture to coat evenly. Arrange the coated discs on a baking sheet lined with a silpat liner or parchment paper.
- Bake: Preheat the oven to 350˚F (177˚C). Bake the cookies for 12-15 minutes or until the centers are just set but still soft, allowing the caramel inside to melt deliciously. Remove from oven and let cool on the sheet for 2 minutes before transferring to a wire rack to cool completely. Enjoy your warm, gooey caramel snickerdoodles!
Notes
- Ensure the dough is not sticky or crumbly for the best texture and to prevent caramel leakage.
- Using soft caramel candies ensures they melt perfectly inside the cookie; unwrap them before placing in the dough.
- Allow cookies to cool properly on a wire rack to retain crisp edges while keeping the center soft.
- For an extra festive touch, sprinkle additional cinnamon sugar on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to 4 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
