Description
Indulge in these delightful Salted Caramel Snickerdoodles, a twist on the classic snickerdoodle cookie with a gooey salted caramel heart center. Soft, chewy cookies coated in a cinnamon-sugar mixture and filled with rich homemade salted caramel make for an irresistible treat perfect for sharing or enjoying solo.
Ingredients
Cookie Dough
- 2 1/2 Cups all-purpose flour
- 1 Cup unsalted butter
- 1 Cup granulated sugar
- 2 eggs
- 1 1/2 Teaspoons cream of tartar
- 1 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1 Teaspoon vanilla extract
Sugar Coating
- 1/4 Cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1/4 Teaspoon pumpkin pie spice
Salted Caramel Filling
- 1 Cup dark brown sugar
- 1/2 Cup unsalted butter
- 7 Ounces sweetened condensed milk
- 4 Ounces corn syrup
- 1 Tablespoon vanilla extract
- Salt flakes for garnish
Instructions
- Preheat: Preheat your oven to 350 degrees F. Line two cookie trays with parchment paper to prepare them for baking.
- Make the Cookie Dough: In the bowl of a mixer fitted with the paddle attachment, blend the unsalted butter and granulated sugar together until creamy. While the mixer runs, add eggs one at a time, mixing well after each addition.
- Add Flavorings: Mix in the vanilla extract, salt, baking soda, and cream of tartar thoroughly.
- Mix in Flour: Gradually add the all-purpose flour and mix until a soft dough forms.
- Prepare Sugar Coating: In a small bowl, mix together granulated sugar, ground cinnamon, and pumpkin pie spice.
- Shape the Cookies: Scoop approximately 2-inch sized balls of dough. Roll each ball in the sugar coating until fully coated, then place spaced on the prepared cookie trays (4 to 6 per tray).
- Press Dough: Gently press each dough ball down to about half its original height and sprinkle a little extra sugar coating on top.
- Bake Cookies: Bake in the preheated oven for about 15 minutes. If baking two trays simultaneously, rotate trays halfway through baking for even cooking.
- Cut Centers: Remove cookies from oven and while still warm but cool enough to handle, use a heart-shaped cookie cutter to cut out the center of each cookie.
- Cool Cookies: Let the cookies cool completely on the tray.
- Arrange Cookies for Filling: Place all cookies close together on a parchment-lined cookie tray. Prepare a second tray lined with parchment for excess caramel.
- Make the Salted Caramel: In a medium-sized pot, combine dark brown sugar, unsalted butter, sweetened condensed milk, and corn syrup. Heat over medium-low, stirring frequently until the mixture begins to boil. Once boiling, reduce stirring to occasional and continue cooking until the caramel reaches 242 degrees F on a candy thermometer. Remove from heat and stir in vanilla extract immediately.
- Fill Cookies: Carefully spoon or pour the hot salted caramel into the heart-shaped centers of the cookies. Pour any remaining caramel onto the second parchment-lined tray.
- Sprinkle Salt: Allow caramel in cookies to cool for a few minutes, then sprinkle with salt flakes to enhance the sweet-salty flavor.
- Final Cooling: Let cookies cool completely until caramel is set and safe to handle before serving.
Notes
- Make sure cookies are cool enough to handle before cutting out centers to avoid breaking.
- Use a candy thermometer to ensure the caramel reaches the perfect temperature for proper setting.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For softer cookies, do not overbake; they should be slightly golden but still soft in the middle.
- If desired, use a silicone baking mat instead of parchment paper for easier cleanup.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
