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Caramel snickerdoodles

As far as classics go, snickerdoodle cookies are up pretty high on my list. When it comes to sweets, I’m usually more of a chocolate girl. There’s just something about the sweet cinnamon and sugar of a snickerdoodle, however, that I can’t resist. When I came across this recipe for caramel snickerdoodles, I knew I had to try it out. I’m so glad I did!

These cookies may look like regular snickerdoodles, but they contain a chewy, caramel center! Not only does the caramel perfectly compliment the other flavors going on, but it makes these particular cookies extra moist and delicious. Go ahead and see how it all comes together in the video below!

Caramel snickerdoodles

To get started on these cookies, preheat the oven to 350 and line two cookie sheets with parchment paper. Set aside. Next, cream butter, 1 cup of sugar, and brown sugar in a medium bowl until light and fluffy. Add eggs and vanilla and beat until thoroughly combined.

In a separate bowl, whisk together flour, cream of tartar, baking soda, 2 teaspoons cinnamon, and salt. Slowly add the dry mixture to the creamed mixture, mixing thoroughly. Tightly cover dough and chill for at least 1 hour. I know, I know, it’s impossible to wait for cookies to chill, but it’s worth it!

Caramel snickerdoodles

While the dough is chilling, unwrap the caramels and cut each into 4 pieces. Once the dough is chilled, it’s time to assemble the cookies. Roll about 1 1/2 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.

In a small bowl, mix 1/4 cup of sugar with 1 teaspoon ground cinnamon. Roll each filled dough ball into the mixture to coat evenly. Place on cookie sheet about 2 inches apart. Bake 10-11 minutes, then cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

These tasty little treats are so easy to make! Everyone always raves about these cookies. I’ve started doubling the batch when I bring them to parties! Get the full recipe and ingredient list below!

Caramel snickerdoodles

Makes 2 dozen cookies

15m prep time

10m cook time

5
Rated 5 out of 5
Rated by 4 reviewers
Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/4 cup sugar, divided
  • 1/3 cup light brown sugar, packed
  • 1 egg
  • 1 tablespoon vanilla
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 12 Kraft caramel candies
Preparation
  1. Preheat oven to 350 and line two cookie sheets with parchment paper. Set aside.
  2. Cream butter, 1 cup of sugar, and brown sugar in a medium bowl until light and fluffy. Add eggs and vanilla and beat until thoroughly combined.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, 2 teaspoons cinnamon, and salt. Slowly add the dry mixture to the creamed mixture, mixing thoroughly. Tightly cover dough and chill for at least 1 hour.
  4. While dough is chilling, unwrap the caramels and cut each into 4 pieces.
  5. Once the dough is chilled, it’s time to assemble the cookies. Roll about 1 1/2 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.
  6. In a small bowl, mix 1/4 cup of sugar with 1 teaspoon ground cinnamon. Roll each filled dough ball into the mixture to coat evenly. Place on cookie sheet about 2 inches apart.
  7. Bake 10-11 minutes, then cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Recipe is adapted from Half Scratched.

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