Soft Caramel-Stuffed Snickerdoodles
These irresistibly soft snickerdoodle cookies will give a delightful caramel surprise in each and every bite.
Servings: 1 Dozen
Ingredients
- ¼ Cup Butter salted
- ½ Cup Sugar
- ½ Cup Dark brown sugar packed
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Baking Soda
- 1.5 Teaspoons Cream of tartar
- ½ Teaspoon Salt
- 2 Cups Flour
- 6 Soft caramel candies cut in half
Cookie Topping
- 2 Tablespoons Sugar
- 1 Tablesoon Cinnamon
Instructions
- With a mixer beat together room temperature butter and both sugars
- Beat in eggs then vanilla, baking soda, cream of tartar, and salt
- Hand stir in flour
- Allow to refrigerate at least 1 hour up to overnight
- When ready to bake preheat oven to 350 degrees Fahrenheit and spray a cookie sheet with non-stick spray
- Cut caramel candies in half
- In a small dish combine sugar and cinnamon cookie topping
- Grab 2 tablespoon portions of dough and flatten into about ¼in thick round piece
- Place a cut piece of caramel in the center then fold two sides over top. Then fold over the other two sides. Roll together to form a ball with no creases
- Roll ball in cookie topping, covering completely
- Repeat with remaining dough then cook for 10 minutes
- Enjoy!