Pinned & prepped: Caramel snickerdoodles
It has been AGES since I last published a pinned & prepped post. It’s not that I haven’t been pinning and prepping but they’ve been done in the opposite order. I’ve been googling, then baking/cooking and then pinning if all goes well. Guess I could start a prepped & pinned category on the blog but that somehow seems redundant. But enough on logistics. These caramel snickerdoodles need to be pinned, prepped and then prepped again because you’ll eat the entire batch in record time.
You can always trust me when I make statements like that because it’s coming from lots of personal experience.
I discovered these caramel snickerdoodles after googling searching Pinterest. Known as caramel surprise snickerdoodles by Sally’s Baking Addiction, they caught my eye because they didn’t require the extra effort to make browned butter. That’s not to say I’d turn down a batch of browned butter salted caramel snickerdoodles, but I was craving something sweet and that craving had to be satisfied ASAP or someone was going to get hurt.
Let’s just agree now that snickerdoodles should be caramel filled at least every other batch.
I didn’t too make any changes to the recipe other than using softened rather than melted butter and making them the traditional way (creaming butters and sugar and then adding dry ingredients). I was able to make a solid 3 dozen and that was using my medium cookie dough scoop (about 1 1/2 tablespoons dough per cookie). Next time I may try these with Rolos in the center. The added hint of chocolate can only make this snickerdoodles recipe even better, right?
Printable recipe for caramel snickerdoodles below.
- 1 cup unsalted butter, softened
- 1 cup sugar
- ⅓ cup light brown sugar, packed
- 1 egg
- 2 tsp vanilla
- 2¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ teaspoon salt
- 12 Kraft caramel candies
- ¼ cup sugar
- 1 tsp cinnamon
- In a medium bowl cream the butter, sugar and brown sugar together until light and fluffy. Add the eggs and vanilla and beat until thoroughly combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Add to the creamed mixture and mix thoroughly.
- Tightly cover dough and chill for at least 1 hour.
- Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Unwrap the caramels and cut each into 4 pieces. Remove the dough from the refrigerator and roll about 1½ tablespoons of dough into a ball.
- Break each dough ball in half. Make a thumbprint into the bottom of one half and press two pieces of caramel inside. Cover with remaining half and roll filled dough into a ball. Make sure caramels are completely covered.
- For cinnamon sugar, mix the ¼ cup sugar and cinnamon together in a small bowl. Roll each filled dough ball into the mixture to coat evenly. Place on cookie sheet about 2 inches apart.
- Bake cookies for 10-11 minutes. Cookies may look underbaked, which is okay.
- Remove from oven and cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 1 week at room temperature or freeze for up to two months.
- NOTE: For an extra yummy treat, warm room-temperature cookies in the microwave for 5 to 8 seconds for an ooey, gooey center.
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