Caramel Filled Snickerdoodles
Caramel Filled Snickerdoodles
The month of December was jam packed with all things holidays and programs of one thing or another. As I am writing this, this recipe was made almost three weeks ago but I haven’t had the time or the stamina to write.
I will say this, if you aren’t a snickerdoodle fan (which I wasn’t before this cookie), you may change your mind. I found this recipe on www.sallysbakingaddiction.com and was interested. Anything caramel gets my attention, what can I say? Surround it in a buttery soft cookie and roll it in sugar and cinnamon…you have my attention.
Caramel Filled Snickerdoodles
This recipe was intended for a girls night filled with baking and movies and pajamas. Due to a wrestling tournament, it became one type of cookie on my end, and one movie (and I fell asleep with the dog on the couch fifteen minutes in) but the pajamas and the friendship are the kind where I can do that. My friend and her daughter love me and my daughter even if we are late and can only watch one movie. Life is good.
Caramel Filled Snickerdoodles
For this recipe, you measure out balls of dough into tablespoon sized servings, roll them and refrigerate. Then, taking a half a caramel, you smoosh it between two balls of dough and roll to cover. The ball of dough is
then rolled in a sugar and cinnamon mixture, and baked.
Caramel Filled Snickerdoodles
I think it is important to comment here that if you are using older caramels, the cookie will look sort of, well, breast like. As in, the carmels stay more firm and look rather like nipples. I know. I said breast and nipple in one blog post. So, that said, make sure your caramels are fresh.
Fortunately, the nipples dispersed as the cookies continued to bake and all was well. The soft melty caramel and the sugary sweetness of the cookie made for a nice treat.
Another point to make is be sure to store these in an airtight container- as the buttery chewy texture will turn to a firmer cookie if left out without being covered.
As far as friendships and girls nights and baking go, this was a success. For the snickerdoodle lover it definitely hits the spot. For the newbie covered, I am sold.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Caramel Filled Snickerdoodles
Caramel Filled Snickerdoodles
Original recipe from www.sallysbakingedition.com. These soft chewy snickerdoodle cookies are filled with a sweet, melty caramel center.
Ingredients
- 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
- Combine flour, baking powder, baking soda, cream of tartar, and salt together.
- In a mixer, combine butter and sugar until light and fluffy.
- Beat in eggs and vanilla extract. Scrape down the sides of bowl as needed.
- Slowly incorporate dry ingredients until combined.
- Scoop and roll 1 teaspoon sized balls of dough.
- Refrigerate for a few hours up to three days.
- Preheat oven to 325*
- Take one ball of dough, place a 1/2 Caramel and cover with another ball of dough, rolling together until caramel is covered.
- Roll completed ball in topping mixture.
- Bake for 11 – 12 minutes on a silpat or parchment lined baking sheet.
- Allow cookies to cool additional time on the cookie sheet, then transfer to cooling rack and cool completely.