Print

Caramel Filled Snickerdoodles

Caramel Filled Snickerdoodles
Print Recipe

Original recipe from www.sallysbakingedition.com. These soft chewy snickerdoodle cookies are filled with a sweet, melty caramel center.

Ingredients

Scale
  • 1 Cup Butter, softened
  • 1 Cup White Granulated Sugar
  • 2/3 Cup packed Brown Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cream of Tartar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 3 Cups Flour
  • 12 Soft Caramels, cut in half

Topping:

  • 1/4 Cup Granulated Sugar
  • 1 1/2 Teaspoon Cinnamon

Instructions

  1. Combine flour, baking powder, baking soda, cream of tartar, and salt together.
  2. In a mixer, combine butter and sugar until light and fluffy.
  3. Beat in eggs and vanilla extract. Scrape down the sides of bowl as needed.
  4. Slowly incorporate dry ingredients until combined.
  5. Scoop and roll 1 teaspoon sized balls of dough.
  6. Refrigerate for a few hours up to three days.
  7. Preheat oven to 325*
  8. Take one ball of dough, place a 1/2 Caramel and cover with another ball of dough, rolling together until caramel is covered.
  9. Roll completed ball in topping mixture.
  10. Bake for 11 – 12 minutes on a silpat or parchment lined baking sheet.
  11. Allow cookies to cool additional time on the cookie sheet, then transfer to cooling rack and cool completely.

Find it online: https://mythankfultable.com/2018/01/11/caramel-filled-snickerdoodles/