Indulge in a soft, gooey twist on a classic cookie with this Easy Caramel Filled Snickerdoodle Recipe! Chewy snickerdoodles are coated in cinnamon sugar and filled with rich caramel, making them a festive favorite for any occasion. Perfect for dessert, gifting, or cozy afternoons with coffee or tea.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ¾ cups | Spoon & level |
| Baking soda | 2 teaspoons | |
| Cream of tartar | 2 teaspoons | Classic snickerdoodle ingredient |
| Salt | ½ teaspoon | |
| Unsalted butter | 1 cup (225g) | Softened |
| Granulated sugar | 1 ½ cups | For dough |
| Eggs | 2 large | Room temperature |
| Vanilla extract | 2 teaspoons | |
| Caramels | 12–15 individually wrapped | Soft caramel, unwrapped before using |
| Cinnamon | 2 teaspoons | For rolling sugar |
| Additional granulated sugar | ¼ cup | For rolling sugar |
Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Make Cinnamon Sugar
In a small bowl, mix 2 teaspoons cinnamon with ¼ cup sugar. Set aside.
Step 3: Prepare Dough
In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs and vanilla, beating until combined. Gradually mix in dry ingredients until a soft dough forms.
Step 4: Fill with Caramel
Take 1–2 tablespoons of dough, flatten into a disc, place an unwrapped caramel in the center, and fold dough around caramel, sealing completely. Roll gently into a ball.
Step 5: Coat in Cinnamon Sugar
Roll each ball in the cinnamon-sugar mixture until fully coated.
Step 6: Bake
Place on prepared baking sheet, spacing 2 inches apart.
Bake for 12–15 minutes until edges are lightly golden but centers remain soft.
Step 7: Cool Slightly
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly. Enjoy warm for gooey caramel!
Tips for Perfect Gooey Caramel Snickerdoodles
- Use soft caramel candies for easy melting.
- Don’t overbake; cookies should stay slightly underbaked for chewy centers.
- Seal caramel completely to avoid leakage.
- Chill dough slightly if too soft to handle.
Storage
- Store in airtight container at room temperature for 3–4 days.
- Reheat gently in microwave for warm, gooey caramel effect.
