Salted Caramel Stuffed Snickerdoodles: Classic snickerdoodle cookies stuffed with caramel that has been sprinkled with sea salt. A jazzy upgrade for the sweet and salty lovers of the cookie world!
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Salted Caramel Stuffed Snickerdoodles

Classic snickerdoodle cookies stuffed with caramel that has been sprinkled with sea salt. A jazzy upgrade for the sweet and salty lovers of the cookie world!
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Servings: 18 cookies



  • 1 and 1/4 cup + 2 Tablespoons all-purpose flour
  • 1 teaspoon cream of tartar1
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg room temperature2
  • ¾ teaspoon vanilla extract
  • 6 caramels such as Brach's MilkMaid Caramels, cut into 4 pieces (or 9 caramels, each cut in half)
  • sea salt as needed


  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon


  • In a medium bowl, toss together the flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy (approximately 2-3 minutes). Add the egg and vanilla and beat again until completely incorporated. Reduce mixer speed to low and add the flour mixture in three parts. When all of the flour mixture has been added, beat on medium-high speed until dough is completely combined. Chill in the refrigerator at least 1 hour or up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature for 10-15 minutes before moving on with the recipe.
  • When you are ready to bake the cookies, preheat the oven to 400ºF. Line a large baking sheet with parchment or a silicone baking mat and set aside. Toss together the granulated sugar and ground cinnamon for the cookie dough coating in a small bowl and set aside.
  • Using a cookie scoop, roll dough into 1" balls. Break each dough ball in half and insert 1-2 pieces of cut caramel into one half of the dough ball. Sprinkle with a tiny bit of sea salt. Put the dough ball back together, drop into the cinnamon-sugar coating, and roll around to coat completely. Place on baking sheet, no more than 12 per sheet (3 across the short side and 4 along the long side). Bake for 9-11 minutes, or until edges just turn slightly brown. Remove from oven and allow to rest on baking sheet for 2 minutes. Sprinkle more sea salt on the tops of the cookies, if desired. Transfer to a wire rack to cool completely. Cookies stay fresh stored in an airtight container at room temperature up to 7 days. The caramel will not be as soft after about 3 days. You will definitely want to zap in the microwave for about 3-5 seconds if you're enjoying them after the 3rd day. Cookies freeze well, up to 2 months. Rolled cookie dough freezes well, up to 2 months. Thaw on baking sheet for 10 minutes, roll in cinnamon-sugar, and bake as directed.


  1. Cream of tartar is preferable, but if you must make a substitution, replace with 1 teaspoon baking soda, bringing the total baking soda amount to 1 and ½ teaspoons per one batch of cookies.
  2. Room temperature eggs are preferred when using room temperature butter, as they incorporate into batter much more easily.