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Salted Caramel Stuffed Snickerdoodles

salted caramel stuffed snickerdoodles - featured image
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Soft cinnamon-sugar cookies with a gooey salted caramel center, offering a perfect balance of sweet and salty in every bite.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • About 30 small soft salted caramel candies (individually wrapped)

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment or silicone mats.
  2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cream of tartar, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Beat in 2 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just incorporated. Avoid overmixing.
  6. In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon to prepare the cinnamon sugar coating.
  7. Take about 2 tablespoons (30 g) of dough and flatten it in your palm. Place one soft salted caramel candy in the center and carefully wrap the dough around it, sealing the edges so no caramel leaks out. Roll into a smooth ball.
  8. Roll each dough ball in the cinnamon sugar mixture until fully coated.
  9. Arrange 12 dough balls per baking sheet, about 2 inches apart. Bake for 10-12 minutes or until edges are set but centers still look slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use soft salted caramel candies for gooey centers; avoid hard caramels. Seal dough edges tightly to prevent caramel leakage. Chill dough balls for 15 minutes before baking if needed. Avoid overbaking to keep centers soft. Rotate baking sheets halfway through baking for even cooking. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: snickerdoodles, salted caramel, stuffed cookies, cinnamon sugar cookies, gooey caramel center, easy cookies, holiday cookies

Find it online: https://elvafood.com/salted-caramel-stuffed-snickerdoodles-recipe-easy-gooey-centers-guide/