Description
These Caramel Snickerdoodle Cookies take the classic snickerdoodle to the next level with a gooey caramel center! Soft, chewy, and coated in a sweet cinnamon-sugar blend, they’re the perfect treat for any occasion.
Ingredients
Units
Scale
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For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 12 soft caramel candies (like Werther’s or Kraft), unwrapped
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For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make Dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in egg and vanilla.
- Add Dry Ingredients: Stir in flour, baking soda, cream of tartar, salt, and cinnamon until a soft dough forms.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix ¼ cup sugar and 1 teaspoon cinnamon.
- Form Cookies: Scoop about 1 ½ tablespoons of dough, flatten it slightly, and place a caramel candy in the center. Wrap the dough around the caramel, sealing it completely. Roll in the cinnamon-sugar mixture and place on the baking sheet.
- Bake: Bake for 9-11 minutes, until edges are set but centers look soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy: Serve warm for a gooey caramel center or store in an airtight container for up to 5 days.
Notes
- For extra gooey caramel, warm the cookies for 10 seconds in the microwave before serving.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freeze Dough: Freeze unbaked cookie dough balls for up to 3 months and bake when ready.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg