Caramel Filled Snickerdoodle Cookies
Soft, cinnamon-sugar-coated snickerdoodle cookie with a rich, indulgent caramel center. These cookies take the classic snickerdoodle to the next level by adding a sweet surprise inside. These are sure to satisfying every cookie craving imaginable!
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Why You Will Love These Cookies
- A Fun Twist on a Classic: Everyone loves a good snickerdoodle, but adding caramel takes it to another level, creating a delightful combination of textures and flavors.
- Soft and Chewy: The cookies are soft with just the right amount of chew, and the gooey caramel inside makes each bite irresistible.
- Perfect for Sharing: These cookies are great for potlucks, cookie exchanges, or gifting. They’re bound to impress with their surprise filling and delicious flavor.
- Easy to Make: Don’t be intimidated by the idea of filling cookies with caramel—it’s simpler than it sounds, and the result is well worth the effort.
Ingredient Notes
- Butter: Unsalted butter gives these cookies a rich and creamy texture. Be sure to use room-temperature butter for easier mixing.
- Sugar: Granulated sugar, one of the most common ingredients in soft, moist cookies!
- Cream of Tartar: This is a key ingredient in snickerdoodles, giving them their signature tangy flavor and chewy texture.
- Caramel: Use soft caramel candies for the filling, such as Kraft or Werther’s Soft Caramel.
- Cinnamon Sugar: A classic snickerdoodle coating of cinnamon and sugar adds warmth and spice, which pairs beautifully with the sweet caramel.
FAQs
Can I freeze these cookies?
Yes and no. You can freeze the cookie dough before baking. Defrost the dough in the fridge overnight, then, stuff each cookie ball dough with caramel squares, roll up again and bake as directed. The caramel does not freeze/defrost well so I do not recommend freezing the cookies after they have baked.
What type of caramel should I use?
Soft caramel candies work best for this recipe, as they melt into a gooey center during baking. If you can find the skinny Werther’s brand caramels, those work wonderful! Just mold them into a square/ball when putting them into the center of the cookie dough.
To refrigerate or not to refrigerate?
No! When the caramel is refrigerated, it turns into a hard solid consistency, the opposite of what you want with these cookies. Keep them at room temp., sealed in an airtight baggie or container.
How do I prevent the caramel from leaking out?
Make sure to fully enclose the caramel inside the dough. Pinch the seams tightly and roll the dough into a smooth ball before baking to help keep the caramel inside.
Can I add other fillings?
While caramel is the star of this recipe, you can experiment with other fillings like chocolate, Nutella, or peanut butter for a fun twist. Maybe even Rolos (chocolate covered caramels??).
If you LOVE these cookies, check out a few of my favorite desserts:
Pumpkin Bars With Cream Cheese Frosting
Lemon Blueberry Poppy Seed Scones
Chai Spiced Apple Galette With Caramel Sauce
Chocolate Chip Cookie Brownie Bars (Brookies)
Triple Berry Cream Cheese Puff Pastry Tarts
If you make these Caramel Filled Snickerdoodle Cookies, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Caramel Filled Snickerdoodle Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar, divided
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 soft caramel candies, unwrapped and cut in half (like Kraft or Werther’s Originals)
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Cover the bowl with plastic wrap or foil and refrigerate for at least an hour.
- In a small bowl, combine the ¼ cup of granulated sugar and ground cinnamon. Mix well and set aside.
- Scoop out about 1 ½ tablespoons of cookie dough and flatten it into a disk in your palm.
- Place a caramel square into the center of the dough disk.
- Fold the edges of the dough around the caramel, completely encasing it, and roll it into a ball.
- Roll the dough ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden but the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve the cookies warm for a gooey caramel center, or let them cool completely for a more chewy caramel texture.
