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

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; 

Caramel Stuffed Snickerdoodle Cookies – Delicious Treat!

Print Recipe

Delicious and soft snickerdoodle cookies filled with gooey caramel, perfect for any occasion!

Author: Casey Morgan
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: 🍪 Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, cream together the softened butter and sugar until smooth.

3. Beat in the eggs one at a time, then stir in the vanilla.

4. Combine the flour, cream of tartar, baking soda, and salt in a separate bowl.

5. Gradually add the dry ingredients to the wet mixture until well blended.

6. In a small bowl, mix the 1/4 cup of sugar with the ground cinnamon.

7. Take a small amount of dough, place a caramel candy in the center, and wrap the dough around it.

8. Roll the dough ball in the cinnamon sugar mixture.

9. Place cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

10. Bake for 10-12 minutes or until the edges are lightly golden.

11. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra gooeyness, use soft caramel candies.

Store cookies in an airtight container for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: snickerdoodle, cookies, caramel

Find it online: https://dailycake.net/caramel-stuffed-snickerdoodle-cookies/