These cookies are SO fun and satisfying. Not only is this base recipe for snickerdoodles my all time favorite and really good all by itself, but then you hide soft caramel inside and hooooooly caramel stuffed snickerdoodles, Batman! (Does anyone remember how Robin always said that and he always referenced whatever they were dealing with or fighting at the moment?) LOL I'll share a secret. He was my childhood TV crush. OK NOW, moving on to more important things -the cookies!
Make them for your neighbors, for your office, for church, for your in-laws and sit back as they all delight in the sweet and fun surprise inside and tell you how amaaaaaazing these snickerdoodles are. Thank you and you are welcome.
Makes: Approx. 3 dozen cookies
Prep Time: 20 minutes
Additional Time to Chill Dough: 1 hour
Cook Time: 8 minutes per cookie sheet
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Kitchen scale (optional)
Cookie Scoop (optional, but will give you perfectly uniform cookies. The size linked is a #40 and my FAV size for cookies)
Cookie sheets & parchment paper or silicone baking sheets
Measuring cups and spoons
Mixing bowl for dough
Small plate or bowl for cinnamon sugar
1 cup unsalted butter, room temperature
1 and 1/2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract *
2 and 3/4 cup all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon of salt
* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract
24 pieces of Werther's Soft Caramels
** I found the only brand that worked was the Werther's soft caramels. I tried the Kraft baking caramels as well as the Werther's cream center caramels and neither melted properly.
Cinnamon Sugar Mixture:
3 Tablespoons granulated sugar
3 teaspoons ground cinnamon
Cream together your butter and sugar. Next, add in the eggs and vanilla. After those are thoroughly combined, add in the dry ingredients.
Scoop cookie dough (with a cookie scoop or you can just use a spoon if you don't have a scoop!) onto a parchment lined cookie sheet or tray and then chill the dough for 30 minutes. I used a #40 cookie scoop, my favorite size for cookies. This size scoop will give you about a 1.75 tablespoon scoop, to give you an idea of size if you are eyeballing it.
Meanwhile, unwrap your caramels and cut 1/3 of of each caramel (save these -we ideally want about 2/3 of one of the soft caramels in each cookie. Every 2 pieces you cut off, you can squish together to give you another caramel center).
After the dough has chilled for 30 minutes, take your caramels and push into the middle of each scoop of dough then roll in your hands to form a disk, making sure the caramel is covered.
Once you have filled all of your cookie scoops with caramel, roll each ball in the cinnamon sugar mixture and place back on the cookie sheet to cool for 30 more minutes. You can now preheat your oven to 400°F (204°C).
After the final chilling period, place your cookies on a separate lined cookie sheet, each at least 1 inch apart. Bake for 8 minutes. As soon as the cookies come out of the oven, slide the liner with the cookies on it, onto the counter or a wire rack to cool.
They should look a little something like this...
HOW FUN IS THAT?! Enjoy!