Salted Caramel Stuffed Snickerdoodles
Classic snickerdoodle cookies stuffed with caramel and sprinkled with sea salt. A jazzy upgrade for the sweet and salty lovers of the cookie world!
Servings: 18 cookies
Ingredients
COOKIES
- 1 and ¼ cup + 2 Tablespoons (165g) all-purpose flour be sure to measure properly
- 1 teaspoon cream of tartar1
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg room temperature2
- ¾ teaspoon vanilla extract
- 9 caramels such as Brach's MilkMaid Caramels, each cut in half
- sea salt as needed
COATING
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- In a medium bowl, toss together the flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.1 and ¼ cup + 2 Tablespoons (165g) all-purpose flour, 1 teaspoon cream of tartar1, ¾ teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
- 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).½ cup (113g) unsalted butter, ¾ cup (150g) granulated sugar
- 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.1 large egg, ¾ teaspoon vanilla extract
- When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). 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.¼ cup (50g) granulated sugar, 1 teaspoon ground cinnamon
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop scoops of dough onto the prepared baking sheet. Set aside.
- Using the warmth of your hands, soften the corners of one caramel half and form the rectangle into a circle or a rounded cube. Pick up a ball of dough and press one rounded caramel into it, using your hands to enclose the caramel with cookie dough. Work quickly as your hands will warm the cookie dough, but be sure to cover the caramel completely as you don't want any melting caramel to leak out. Drop each filled cookie dough ball into the cinnamon-sugar coating, and roll around to coat completely.9 caramels
- Place coated dough balls on baking sheet, no more than 8 per sheet. Bake cookies for 10-12 minutes, or until edges just turn slightly brown. Remove from oven, sprinkle with coarse sea salt, and allow to rest on baking sheet for at least 5 minutes. Transfer cookies 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.sea salt
Notes
- Cream of tartar: this specific ingredient 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.
- Room temperature eggs: these are preferred when using room temperature butter, as they incorporate into batter much more easily.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
