Caramel Stuffed Snickerdoodle Cookies

Name: Caramel Stuffed Snickerdoodle Cookies - Delicious Treat!
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup sugar (for rolling); 2 tablespoons ground cinnamon; 1 cup caramel candies, unwrapped; 

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Caramel stuffed snickerdoodle cookies are the ultimate comfort food dessert. Imagine soft, chewy cookies infused with the warm, cinnamon-y goodness of a classic snickerdoodle, then elevated with a surprise burst of rich, gooey caramel in the center. These decadent treats are the stuff baking dreams are made of — and they’re surprisingly easy to make at home. Grab your mixing bowls and let’s get baking!

Table of Contents

Why You’ll Love This Caramel Stuffed Snickerdoodle Cookies

These caramel-filled snickerdoodles are a total game-changer. The combination of the classic cinnamon cookie and the indulgent caramel center is nothing short of addictive. But beyond the flavor, these cookies are a joy to make and share. There’s something so satisfying about assembling the dough, rolling the balls, and revealing that ooey-gooey caramel center. They’re impressive enough for a holiday party, but easy enough to whip up on a cozy weekend at home. Most importantly, these cookies are proof that baking can be a delightfully imperfect, stress-free experience — no fancy equipment or fussy techniques required. Just simple ingredients, a little creativity, and a whole lot of love.

Ingredients

You only need a handful of basic baking staples to make these caramel-stuffed snickerdoodle cookies. Gather up all-purpose flour, granulated sugar, brown sugar, butter, eggs, baking powder, cinnamon, and a pinch of salt. The real star of the show is the store-bought caramel sauce or dulce de leche that gets tucked into the center of each cookie dough ball.

2 cups (250g) – All-purpose flour
1 teaspoon – Baking powder
1 tablespoon – Ground cinnamon
1/4 teaspoon – Salt
1 cup (230g) – Unsalted butter, softened
1 cup (200g) – Granulated sugar
1/2 cup (100g) – Brown sugar
2 large – Eggs
1 teaspoon – Vanilla extract
1/2 cup (120ml) – Caramel sauce or dulce de leche

Ingredient Substitutions

Caramel Filling: Try making your own homemade caramel sauce or using a different flavor like salted caramel or peanut butter (for an extra indulgent twist!)
Spice Blend: Swap the classic cinnamon for a pumpkin pie spice or chai-inspired blend to give these cookies a seasonal twist.

How to Make Caramel Stuffed Snickerdoodle Cookies

Let’s dive into the easy, step-by-step process for baking up these dreamy caramel-filled snickerdoodles.

Step 1: Prep Work

Start by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. In a large bowl, cream together the softened unsalted butter and both granulated and brown sugars until light and fluffy. Beat in the eggs and vanilla extract until fully combined.

Step 2: Main Cooking Process

Gradually mix the dry ingredients from the first bowl into the wet ingredients in the large bowl, stirring just until a soft dough forms. Scoop out 1-2 tablespoons of the dough and flatten it into a disc in the palm of your hand. Place a small spoonful of caramel sauce or dulce de leche in the center, then fold the dough over the caramel and gently roll it into a smooth ball, sealing the caramel filling inside.

Step 3: Final Steps/Assembly

Arrange the dough balls on the prepared baking sheet, spacing them a few inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still slightly soft and gooey.

Step 4: Finishing Touches

While the cookies are still warm from the oven, roll them in a mixture of granulated sugar and ground cinnamon. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft snickerdoodle cookies with a caramel center, arranged on a plate.

Recipe Variations & Tips

Indulgent Drizzle: For an extra-decadent treat, drizzle the cooled cookies with melted chocolate or a dusting of powdered sugar.
Flavor Twists: Try experimenting with different mix-in flavors beyond classic caramel, like peanut butter, salted caramel, or even a touch of espresso powder. Just be sure to use a thick, gooey filling that won’t seep out while baking.
Imperfect Beauty: Remember, the joy is in the imperfections — so embrace any cracks, crumbs, or uneven shapes. They’ll still be delicious!
Crunchy Coatings: For a fun twist, try rolling the dough balls in a crunchy topping like crushed graham crackers or chopped nuts before baking.

Serving & Storage

Serve with: A tall glass of cold milk or a hot cup of coffee.

Storage: These caramel-stuffed snickerdoodles will stay fresh for up to 5 days stored in an airtight container at room temperature. For longer storage, you can freeze the dough balls before baking and bake them straight from the freezer as needed.

Reheat: You can briefly reheat the cookies in a 300°F (150°C) oven for 2-3 minutes to soften the center and revive the crunchy cinnamon-sugar coating.

Make-Ahead: The dough can be made 2-3 days in advance and stored in the fridge, or you can freeze the dough balls for up to 3 months. Just bake them straight from frozen, adding a minute or two to the baking time.

Love warm, gooey cookies like these caramel stuffed snickerdoodles? We share easy baking recipes, holiday cookies, and comfort-food desserts over on Pinterest.

Nutrition Information

These caramel-stuffed snickerdoodle cookies are a decadent treat, but the joy and comfort they provide is worth every bite. A single cookie contains approximately 200 calories, 10g of fat, 25g of carbs, and 2g of protein.

Serving Size: 1 cookie
Calories: 200 kcal
Protein: 2 g
Carbs: 25 g
Fat: 10 g
Sodium: 120 mg

Frequently Asked Questions

How do I prevent the caramel from leaking out while baking?

Make sure to fully encase the caramel filling within the dough, sealing it tightly. Use a thick, gooey caramel sauce or dulce de leche rather than a thin, runny one. And don’t overfill the cookies — a small spoonful of caramel is plenty.

Can I make the dough ahead of time?

Absolutely! The dough can be made 2-3 days in advance and stored in the fridge. You can also freeze the dough balls for up to 3 months. Just bake them straight from frozen, adding a minute or two to the baking time.

How do I achieve the perfect cinnamon-sugar coating?

For the best results, roll the warm cookies in the cinnamon-sugar mixture as soon as they come out of the oven. The warmth will help the coating adhere beautifully. And don’t be shy — really give them a good roll to get an even, generous coating.

What if my cookies spread too much while baking?

No need to worry! Even if the cookies spread a bit, they’ll still be delicious. The caramel center will keep them soft and chewy in the middle. You can also try chilling the dough for 30 minutes before baking to help them hold their shape better.

Can I substitute anything for the caramel?

Absolutely! Get creative with different fillings. Peanut butter, Nutella, or even a dollop of your favorite jam would all work wonderfully. Just be mindful of the filling’s consistency to avoid any leakage.

Caramel Stuffed Snickerdoodle Cookies – Delicious Treat!