Caramel Surprise Snickerdoodles.

Soft & chewy snickerdoodle cookies stuffed with caramel. Quick, simple, and you don’t even need a mixer to make them!

Chewy Caramel Surprise Snickerdoodle Cookies - with gooey caramel inside! No mixer required.

We have reached the final recipe in Sally’s Cookie Palooza party. 10 cookie recipes in 12 days. My cookie jar is literally overflowing. My freezer is full of cookie dough. My neighbors are sugar-ed out. Kevin’s coworkers think I’m a crazy cookie lady.


(And they are totally thankful, for the record.)

Sally's Christmas Cookie Palooza

I made today’s cookie recipe to bring home for the holidays. My snickerdoodle-loving mom will be endlessly cooking the entire week, so I offered to make a few dozen cookies for the dessert trays. I have a feeling these cookies will blow everyone’s mind.

Chewy Caramel Surprise Snickerdoodle Cookies - with gooey caramel inside! No mixer required.

So what exactly do we have here? Why it’s another stuffed cookie!

You’re looking at a cinnamon-kissed snickerdoodle cookie stuffed with soft caramel candies. But not just any snickerdoodle – this recipe makes soft, chewy snickerdoodles. And guess what? You don’t even need a mixer to make them.

Yup. Mind-blowing.

Chewy Caramel Surprise Snickerdoodle Cookies - with gooey caramel inside! No mixer required.

The recipe is a little different from my wildly popular Soft & Thick Snickerdoodles, a cookie recipe I posted earlier this year. Those cookies are like little snickerdoodle pillows! And I completely love them.

However, I wanted a chewier snickerdoodle today. Still soft, but heavy on the chew. I didn’t stray too far from the originals because that recipe is so darn good.

I only changed a few simple things:

  • Switched from creamed butter to melted butter. Melted butter creates a chewier cookie. Since you’re not creaming butter, you don’t need a mixer.
  • Very slightly reduced the flour so the cookies could be a little flatter. But, as you can see, they’re still quite thick!
  • Subbed a bit of brown sugar for the white sugar. Brown sugar gives cookies a wonderful flavor as well as increases a cookie’s soft texture.

Oh… and I stuffed them with caramel. Surprise!

Chewy Caramel Surprise Snickerdoodle Cookies - with gooey caramel inside! No mixer required.

This cookie dough comes together quite quickly. Important: make sure you use a whisk when mixing your wet ingredients. The melted butter will separate from the rest of the ingredients if you do not whisk it all together very well.

After the wet and dry ingredients are combined, the dough will be very thick and heavy. In fact, you’ll work a few arm muscles stirring it all together.

Um, who says baking is not a workout?!

The thick cookie dough must chill for at least 1 hour. Otherwise, you’ll have some spreading issues. Not pretty, trust me.

How to Make Caramel Surprise Snickerdoodle Cookies |

As the dough chills for a quick hour, get your caramels ready. You’ll need soft caramels like Kraft Caramels or Werther’s Original Baking Caramels. Alternatively, you could use Rolo candies – or any caramel candy bar like Snickers or Milky Way. (Yum.)

I used Kraft caramels. Cut the caramels into small pieces. Why cut them? Because you don’t want the entire caramel inside the cookie or else you will have pools of caramel all over your baking sheet. The entire caramel is too much for this cookie dough.

I cut each caramel square into 4 pieces. And then 2 pieces will go into the cookie.

How to Make Caramel Surprise Snickerdoodle Cookies |

(Yes, I have a pink polka dotted knife. And it’s awesome.)

Once your cookie dough has chilled for at least 1 hour, it will be sort of crumbly. That’s ok! As you roll the cookie dough into balls and stuff them, the dough will come together. Just keep rolling it between your hands.

Stuffing the cookie dough is quite simple. Roll 1.5 – 2 Tablespoons of dough. Mine were about 1.5 Tablespoons of dough each. Break that dough ball in half. Stick two caramels inside one half. Smoosh the other half on top and roll it all up again, securing the caramel inside. Then, in true snickerdoodle style, roll into cinnamon-sugar.

Here’s a little visual:

How to Make Caramel Stuffed Snickerdoodle Cookies! Recipe at

Now what? Time to bake the caramel surprise cookies!

The snickerdoodles take about 10-11 minutes in the oven. They’ll be slightly puffy and look very soft when they’re done. You’ll be tempted to keep them in longer, but don’t.

Here’s what my snickerdoodles looked like right before I took them out of the oven. (Note: this was the last of the cookie dough so there are only 6 cookies on the sheet!)

How to Make Caramel Stuffed Snickerdoodle Cookies |

Let the cookies sit on the baking sheet for about 10 minutes before transferring to a wire rack. They’ll slightly deflate as they cool. Depending on the caramel you use, it will stay soft inside the cookie for the first day or two. Otherwise you’ll have to warm the cookies up for a few seconds in the microwave to get the caramel gooey again. And um, that’s totally ok in my book.

I have these cookies set aside to bring home in the morning and it’s taking every ounce of self control to not dig in! However, the one cookie I did taste? Dunked it in some coffee and it was all kinds of amazing. I suggest you do the same. 😉

Snickerdoodle lovers and caramel lovers unite today. You’re all going to go nuts for this recipe! And the best part? They’re simple. Don’t lug out your mixer, don’t set aside hours in your day. Quick, easy, and taste like you slaved in the kitchen all day.

Wham, bam, thank you ma’am.

Chewy Caramel Surprise Snickerdoodle Cookies - with gooey caramel inside! No mixer required.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Caramel Surprise Snickerdoodles

Yield: 20-24 cookies

Prep Time: 1 hour, 25 minutes (includes chilling)

Total Time: 1 hour, 35 minutes

Print Recipe

Soft & chewy snickerdoodle cookies stuffed with caramel. You don't even need a mixer to make them! This cookie dough requires at least 1 hour of chilling.



  • 2 and 3/4 cups (345g) all-purpose flour (careful not to overmeasure)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/3 cup (70g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 12 soft wrapped caramel candies, such as Kraft Caramels or Werther's Original Baking Caramels

For Rolling

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon


For the cookies: Toss the flour, cream of tartar, baking soda, cinnamon and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, granulated sugar and brown sugar together until smooth. You must use a whisk in order to prevent the butter from separating. Whisk in the egg, then the vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very thick and heavy, yet slightly crumbly. Cover the dough tightly with plastic wrap and chill for at least 1 hour.

Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

Unwrap the caramels and cut each into 4 pieces. Remove the dough from the refrigerator and roll the dough into balls, about 1.5 Tablespoons of dough each. You'll have about 20-24 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact.

Please use the visual above to help guide you through this step: Break each dough ball in half. Make a thumbprint into the bottom of one half and press two pieces of caramel inside, as shown above. Smoosh the other half of the dough on top and roll the dough between your hands to make a smooth ball. Make sure the caramels are completely wrapped inside.

For the topping: Mix the granulated sugar and cinnamon together in a small bowl. Roll each stuffed dough ball into the mixture to coat evenly. Place 10 balls of dough onto each cookie sheet. Bake the cookies for 10-11 minutes. The cookies will look very puffy, soft, and under baked. That's ok. Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for 1 week. Depending on the caramel you use, it will stay soft inside the cookie for the first day or two. Otherwise you'll have to warm the cookies up for a few seconds in the microwave to get the caramel gooey again. Cookies freeze well, up to 2 months. Cookie dough balls freeze well, up to 2 months.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


For all you snickerdoodle lovers…

Snickers-Stuffed Snickerdoodles

Snickers-Stuffed Snickerdoodle Cookies |


Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles. Ready in 20 minutes!


Snickerdoodle White Chocolate Blondies

Snickerdoodle White Chocolate Blondies |


Don’t miss out on the other 9 cookie recipes from Sally’s Cookie Palooza. I hope you had fun following along! I’m officially cookie’d out. Ha! Kidding.

…like that’ll ever happen. 😉






89 Responses to “Caramel Surprise Snickerdoodles.”

  1. #
    Averie @ Averie Cooksposted December 22, 2013 at 7:01 pm

    I love that you used melted butter thus no creaming required. All the step shots are GREAT. So time consuming to set camera down, wipe hands, take pics, do 1 more thing, repeat; but on a recipe like this is will be so helpful for people.

    And yes to not using 1 whole caramel. I made that rookie mistake years ago and ended up with the worst caramel goo melted (burnt) on my cookie sheet before I baked on silpats. Lessons learned!

    They’re gorgeous, Sally. And 10 in 12 days. BRAVO! pinned


    • Sallyreplied on December 23rd, 2013 at 7:17 am

      Thanks for pinning Averie! Yes, I posted so much over the past 2 weeks. I’m ready to relax!


  2. #
    Amy at Ms. Toody Goo Shoesposted December 22, 2013 at 7:17 pm

    Oh. My. I am still dreaming about the chewy brown sugar cookies, and now snickerdoodle pillows??? I think this could be my dream cookie…sigh.


    • Sallyreplied on December 23rd, 2013 at 7:17 am

      Haha! Well, let me know if you try them!


  3. #
    Erinposted December 22, 2013 at 8:04 pm

    Wow. Even with the changes, these still look so puffy and delicious! Caramel oozing out of cookies can only mean good things. Awesome job on the cookie palooza! They are seriously all top-notch recipes. Sally = cookie queen! :) Hope you had a great weekend and have a wonderful start to your Christmas week!


    • Sallyreplied on December 23rd, 2013 at 7:14 am

      Have a very Merry Christmas week Erin! Thanks for all the kind words and for following along with my cookie palooza! xo


  4. #
    Anna @ Crunchy Creamy Sweetposted December 22, 2013 at 8:40 pm

    You had me at caramel surprise! Best surprise for cookies!!


  5. #
    Laura (Tutti Dolci)posted December 22, 2013 at 10:10 pm

    I love that caramel surprise, so fun!


  6. #
    Mallory @ Because I Like Chocolateposted December 22, 2013 at 10:12 pm

    Great idea putting the caramels in the middle! I actually don’t know the last time I made cookies using a mixer. I always do it by hand even if it involves creaming butter. Apparently I am a glutton for punishment!


    • Sallyreplied on December 23rd, 2013 at 6:54 am

      Mallory, creaming butter by hand is no easy task! More power to you!


  7. #
    Tieghanposted December 22, 2013 at 11:09 pm

    Mind blowing is right!!

    The gooey caramel center looks to die for and in the soft snickerdoodle cookies too!! Oh my gosh, heavenly cookie. Pretty sure these will be gone seconds after you put them out to eat. People are going to freak. Kind of of jealous of you family right now! LOL! :)


    • Sallyreplied on December 23rd, 2013 at 6:50 am

      Thanks Tieghan. I’m sort of jealous of your fan eating all of the wonderful things you’ve been baking. Especially that butterscotch monkey bread!


  8. #
    Sarah@WholeAndHeavenlyOvenposted December 22, 2013 at 11:24 pm

    I made snickerdoodles today, only I jazzed ’em up a bit with molasses and ginger—amazing, but whoaa!! I never thought to stuff ’em with caramel! Absolutely mind-blowing. So sad that the Cookie Palooza is over! I will never tire of looking at your cookie recipes! 😀


    • Sallyreplied on December 23rd, 2013 at 6:50 am

      Thanks Sarah – and your snickerdoodles with molasses and ginger sound completely incredible!!


  9. #
    Pamela @ Brooklyn Farm Girlposted December 22, 2013 at 11:41 pm

    These cookies so soft, like little pillows I want to rest my head on then eat! Super yummy Sally. Have a great holiday!


    • Sallyreplied on December 23rd, 2013 at 6:48 am

      Haha! They taste like little caramel cinnamon pillows too. Have a great holiday Pamela!


  10. #
    Chung-Ah | Damn Deliciousposted December 23, 2013 at 3:09 am

    Okay seriously, with that surprise caramel filling, how could I resist these?! I could easily go for a dozen right now at midnight!


  11. #
    Taylor @ FoodFaithFitnessposted December 23, 2013 at 7:14 am

    Holy Moly! I thought I died and went to heaven with those Reeses stuffed cookies and then here you go stuffing caramel in a snickerdoodle! I didn’t think the classic snickerdoodle could get much better but I clearly underestimated your cookie baking prowess! Girl, these look out of this world crazy amazing and I need them right now. At 7am. Pinned!


    • Sallyreplied on December 23rd, 2013 at 7:18 am

      Hahaha it’s never too early for a snickerdoodle. They go well with coffee. 😉 Thanks for pinning Taylor!


  12. #
    Nicolaposted December 23, 2013 at 8:25 am

    I didn’t think you could make snickerdoodles any better.

    I was wrong.

    Way to go, Sally!


    • Sallyreplied on December 23rd, 2013 at 8:47 am

      Thanks Nicola. :)


  13. #
    Mary Frances @ The Sweet {Tooth} Lifeposted December 23, 2013 at 9:09 am

    I love all the photos in this post! You nailed the consistency of the dough – snickerdoodle dough is always a little different – and thanks for the note about cutting the caramels. I made the mistake of trying to stuff whole caramels in a pb cookie. That was not good! :) My dad’s favorite cookie is a snickerdoodle and caramel stuffed makes it 10x better. Whew! You really did save the best for last! (well, those macaroons …) Anyway, way to go with 10 cookie recipes in 12 days:) Hope you have a wonderful Christmas and break Sally!


    • Sallyreplied on December 23rd, 2013 at 9:55 pm

      Thanks Mary Frances. :) And I hope you have a wonderful Christmas as well! Sounds like you need to make these for your dad :)


  14. #
    Caley Buxtonposted December 23, 2013 at 9:10 am

    Delicious, Sally! I don’t know what is wrong with my family’s snickerdoodle recipe, but we have yet another year of rock-hard cookies that break our teeth. We’re going to try again with one of your recipes! I assured my family that you are completely ANTI hard cookies and that your recipes are always gorgeous, soft, chewy, and just PERFECT! I hope you have a great time seeing your mom and family for Christmas! 😀


    • Sallyreplied on December 23rd, 2013 at 9:56 pm

      Hard cookies – I just can’t do them! Caley, if you give my snickerdoodles a try – let me know how they go! Hope you have a wonderful Christmas. xo


  15. #
    Ari @ Ari's Menuposted December 23, 2013 at 10:02 am

    Sally these look SO good! I love caramel stuffed any kind of cookie, and with snickerdoodles? It just sounds awesome! PS: I love your knife. :)


    • Sallyreplied on December 23rd, 2013 at 9:57 pm

      Haha I knew you’d love the knife Ari! Happy holidays to you!


  16. #
    Christineposted December 23, 2013 at 10:14 am

    My office is overflowing with chocolates and caramels. When I got in this morning I snagged (among other things) fleur de sel caramels. Sally…this is like cookie karma, isn’t it? I have been telling my coworkers I am snagging stuff for cookies later but…but….I have one lonely egg in the fridge….this might be some Christmas day baking for me!

    Question…should I reduce the salt in the recipe since the caramels are salted? Or open one and make a game time decision?

    Happy holidays and thank you for all of the amazing recipes and photography and cookie LESSONS! :-)


    • Sallyreplied on December 23rd, 2013 at 9:57 pm

      How perfect! You can certainly leave the salt out of this cookie dough because your caramels are salted, Christine. Though I love salty/sweet so I would personally leave it in the dough.


    • Sallyreplied on December 23rd, 2013 at 9:58 pm

      PS: Happy Holidays to you as well!


  17. #
    Layla @ Brunch Time Bakerposted December 23, 2013 at 10:53 am

    I can see the caramel melting out from the side of the cookie, makes me want to grab it and toss it in my mouth! Love caramel and I’m sure it tastes great inside these cookies!!


  18. #
    Katrina @ WVSposted December 23, 2013 at 11:43 am

    Caramel is the best surprise! These look lovely!


  19. #
    Abbie @ Needs Saltposted December 23, 2013 at 12:54 pm

    Oh Sally, you’ve outdone yourself. These cookies are just beautiful! So sparkly and snickerdoodle-y. I love them.


    • Sallyreplied on December 23rd, 2013 at 10:17 pm

      Thanks for pinning Abbie!


  20. #
    Agosposted December 23, 2013 at 1:54 pm

    Omg, I love your polka dot knife!! And the cookies look so good :)


  21. #
    Mimi @ Culinary Coutureposted December 23, 2013 at 4:02 pm

    Yummm! I’m posting a caramel stuffed cookie recipe tomorrow too, you would love it!


  22. #
    Karen @ The Food Charlatanposted December 23, 2013 at 9:21 pm

    Um, YUM. I’ve been baking cookies all day and thought I was just about cookied out. WRONG.


    • Sallyreplied on December 23rd, 2013 at 9:59 pm

      I thought the same thing this past weekend, Karen. I was very cookie’d out! But then these happened… and well, I love them the best!


  23. #
    Kira - The Healthable Old Soulposted December 23, 2013 at 9:26 pm

    Snickerdoodles + Caramels = A cookie you’ve gotta try!


    • Sallyreplied on December 23rd, 2013 at 9:58 pm

      My thoughts exactly. Thanks Kira!


  24. #
    Beth @ bethcakesposted December 24, 2013 at 12:20 am

    Snickerdoodles and caramel! What an awesome combo. Love all the melty caramel in the first picture. I haven’t been able to comment as much as I’d like, but I’ve really enjoyed all these wonderful cookie recipes!


    • Sallyreplied on December 24th, 2013 at 7:18 am

      Thanks Beth – and I always appreciate hearing from you! Especially during this busy time of year. :)


  25. #
    Shainaposted December 24, 2013 at 11:18 am

    Snickerdoodles oozing with caramel? I can’t think of a better combination!


  26. #
    Erin @ Texanerin Bakingposted December 29, 2013 at 8:51 am

    Oh my! So many snickerdoodle recipes. I love it. :) And great changes that you made to the previous recipe to make these even chewier! Though I do like the sound of little snickerdoodle pillows. 😀


  27. #
    Amyposted December 31, 2013 at 12:25 am

    Sally, you are the queen of cookies! Every single cookie you bake makes my mouth water… Snickerdoodles were always one of my brother’s and my favorite cookies growing up, and stuffing caramel inside is absolutely genius! And that’s so sweet of you (no pun intended? 😉 ) to help out your mom with the cookie trays. I’m sure she really appreciated it!


    • Sallyreplied on December 31st, 2013 at 10:38 am

      Mom loved the help with dessert, that’s for sure. I’m sure you had a sweet holiday as well Amy. Lots of goodies! Hope your New Years Eve is fantastic! The queen of cookies – thank you. :)


      • Amyreplied on December 31st, 2013 at 5:13 pm

        You’re welcome Sally, and thank you too! :)

  28. #
    Meganposted December 31, 2013 at 1:40 pm

    Hi Sally! These cookies look yummy!! I have tried some of your other cookies before and they always don’t spread out they just puff up. . . I am not sure what I’m doing wrong. Your cookies always taste delicious but don’t look right! Do you know what i am doing wrong?


  29. #
    Laura Dembowskiposted January 1, 2014 at 9:19 pm

    These totally take snickerdoodles to a whole new level! Love it! And baking is totally a workout :)


  30. #
    Christineposted January 7, 2014 at 9:20 am

    I made these on Sunday and they are positively scrummy! I brought them in to work (lest I eat them ALL) and I am pretty sure some New Year’s resolutions were broken as a result!

    I love to bake but I might need to take a break…your recipes are TOO delicious! :-)


    • Sallyreplied on January 7th, 2014 at 9:52 am

      Christine, I love hearing from you and all the cookie recipes you’ve been making from my blog! I love these snickerdoodles. Easy to break NY resolutions with them for sure.


      • Christinereplied on January 7th, 2014 at 11:00 am

        Thanks for the kind reply! Quick question, one of my coworkers gave me regular size Kit Kat bars to use in cookies. Any ideas? Maybe just chop them up and use in the Thick and Chewy Chocolate Chip recipe? Or would the wafers in the Kit Kat maybe get weird?

        • Sallyreplied on January 7th, 2014 at 1:26 pm

          Christine, that’s exactly what I would do with them. Chop them up and throw into the Chewy Chocolate Chunk Cookie dough. I don’t think the wafers will get weird!

  31. #
    Kellyposted January 9, 2014 at 4:56 pm

    I don’t know how I am JUST seeing this post. This combines two of my ultimate favorite things…caramel and snickerdoodles. You are amaaaaazing for posting this recipe! Thank you!


    • Sallyreplied on January 10th, 2014 at 6:24 am

      Yes, I love these cookies Kelly! I posted them right before Christmas, so a lot of readers missed this recipe. I hope to make them again soon. They are so easy. Hope you try them!


  32. #
    Katposted February 5, 2014 at 4:37 pm

    Hi! I made the caramel surprise snicker doodles twice now using your recipe. The cookie portion is perfect but the caramel always remains in cubes, unmelted, even though I cut them into quarters. Any suggestions on how to remedy this?


    • Sallyreplied on February 6th, 2014 at 7:59 am

      Hey Kat! Which brand caramels are you using? If using Kraft as suggested, I know they get hard overtime. So make sure you bag of them is fresh. If you can pull a freshly unwrapped caramel apart and it stretches, it’s perfect to use in these cookies.


      • Katreplied on February 7th, 2014 at 12:22 pm

        Thanks for taking the time to reply Sally! I am very new at baking and am enjoying using your recipes. I used Werther’s baking caramel and they felt like hard candy right off the supermarket shelf. I’ll give the Kraft brand a try next time and now I know what baking caramel is supposed to feel like, haha. Keep up the great work. Have a great weekend!

  33. #
    Maureenposted April 26, 2014 at 4:29 pm

    Sally, I use to think that cookies should just have chocolate chips or M&M’s and that was it (I LOVE chocolate)…until I came across your blog. I just made these cookies today and they are absolute perfection, like heaven in your mouth. I only let myself have one for now (planning on freezing most so I don’t gain 10 pounds, thank you!) but it was hard. I no longer have a favorite cookie recipe, because I just can’t decide. Every one of your recipes that I’ve made have turned out fantastic. Thank you for sharing!! =)


    • Sallyreplied on April 27th, 2014 at 4:58 pm

      Thanks Maureen, what a sweet comment. I’d so happy you love these cookies!


  34. #
    Sashaposted May 28, 2014 at 5:24 pm

    I do believe these are the first ‘novelty’ cookies I’ve ever made twice. Made them for a Christmas party in December, and made them again today for a board games & booze gathering with friends. They turned out incredibly both times. So thank you! 😀


  35. #
    Lorrie Tovesposted June 10, 2014 at 1:04 am

    Love Love this recipe!….Thank you Sally for sharing recipes and your blog to the world. I’ve tried many other snickerdoodle recipe and yours is the BEST. Its been a hit every time I make them. Thank you!


  36. #
    Fayeposted June 30, 2014 at 1:06 pm

    Hey Sally, I made up these cookie balls last night and they are chilling in my fridge ready to be baked up tonight for an event tomorrow. Can I bake these straight from the fridge (or freezer, for future reference)? Or should I let them come to room temp a bit? I stuffed them with whoppers since I had nothing else caramely … hope that turns out okay. Thank you!


    • Sallyreplied on June 30th, 2014 at 5:42 pm

      Hi Faye! Yes – these cookies may be baked straight from the refrigerator or freezer. Maybe add an extra minute or two if frozen. And maybe 1 extra minute from the refrigerator.


  37. #
    Janeposted July 19, 2014 at 11:21 am

    Sally, I baked these yesterday but instead of using regular melted butter I browned it and I swear by doing that made the cookies taste so much better than my last try. I recommend by browning the butter before adding the other ingredients. Thank you for this wonderful recipe!


  38. #
    lawraWeltreichposted July 27, 2014 at 12:37 am

    Snickerdoodles are something completely foreign to my country so I really wanted to make these. I didn’t make a coating because ain’t nobody got time for that and mine got a bit burned but they taste *AWESOME*. thank you so much for sharing this!


  39. #
    HelsBposted August 27, 2014 at 9:18 am

    Oh my days! I’m from England and discovered your blog this bank holiday weekend when searching for a cinamon roll recipe. I made those but think I still need a bit more practice! I then found this recipe! Wow! Just wow! I’m addicted to them and your blog. I’ve never written on someone’s blog before but I just couldn’t help myself. Right….I’m off to eat my third caramel snicker doodle of the day (these won’t be around much longer)!!! Thanks for the recipes. I’m going to be trying lots of your delights in the near future.


  40. #
    Diana Lumposted September 9, 2014 at 2:33 am

    Hi, can I use the regular werther’s caramel candies? I can’t find the baking ones not the kraft’s ones here.


    • Sallyreplied on September 9th, 2014 at 10:10 am

      You may use any brand of soft caramels for this recipe – not hard caramels.


      • Diana Lumreplied on September 9th, 2014 at 9:57 pm

        Thanks! I bought some chocolate covered soft caramels candies from werther’s. Gonna bake them today!

  41. #
    Danielleposted November 1, 2014 at 8:42 pm

    I just made these and used a Milk Dud in the center of each cookie…they are absolutely incredible!


  42. #
    Joanneposted December 1, 2014 at 10:16 pm

    Hi, would you have to thaw the dough balls before stuffing them? If so, for how long?


    • Joannereplied on December 1st, 2014 at 10:17 pm

      Oops, I reread the comments and found my question has been answered :)


  43. #
    Kneeshaposted December 7, 2014 at 2:20 pm

    Oh my word. I just made these. They were lovely.


  44. #
    deaposted December 9, 2014 at 6:08 pm

    Hey, they look great btw :)
    I just have one question. Where did u buy silpat?


  45. #
    quratulain malikposted December 16, 2014 at 11:15 am

    hey sally since i have come across your web site im a huge fan of yours i have tried many of your recipes and of course they turned out great. i want to try this recipe for my son’s bithday party the problem is i couldn’t find cream of tartar where i live pls help me out if any replacement i can use pls replay me soon if possible . see you


    • Sallyreplied on December 16th, 2014 at 3:36 pm

      You’ll need an acid like cream of tartar in this recipe to activate the baking soda. I’m unsure of the amount needed, but baking powder could be subbed for both baking soda and cream of tartar. That would require some testing. How about making this recipe instead.


      • quratulain malikreplied on December 17th, 2014 at 11:25 am

        Hi! Sally love u thanks for helping me. I have already tried this recipe and my kids loved it :) they often ask me to bake them. if you can just explain what is cream of tartar i ll try to get it thanks.

  46. #
    Joyannaposted January 20, 2015 at 2:55 pm

    Sally, these cookies are amazing!! I never thought the caramel would stay soft/chewy the next day but it does! I thought it would be rock hard – lol! I am in love. 😉 Which is not surprising. I have tried dozens of your recipes and so far they all are amazing! My favorites are your cinnamon rolls or your frosted chai snickerdoodles. Also I make your cheese pizza (with pineapple) weekly. You are amazing and beautiful. :)


  47. #
    Jeannieposted May 22, 2015 at 4:02 pm

    Hi Sally!

    I just made these cookies. They are delicious but I have one question…why would my caramel not melt? I used Brach’s caramels and even though they are a different brand it looks like what you used. They were the chewy candy. I checked the recipe when done and it looked like I did everything correct. Any suggestions? Just curious. Thanks!!


    • Sallyreplied on May 24th, 2015 at 11:05 am

      That’s strange! Were your caramels very soft to begin with? I know that some of my bags of Brach’s get a little hard after awhile.


  48. #
    Alyposted July 8, 2015 at 7:22 pm

    Can Rolo’s be used instead of soft caramels??


    • Sallyreplied on July 9th, 2015 at 7:20 am



      • Alyreplied on July 9th, 2015 at 8:38 am

        Awesome, thank you!!! I don’t think I’ve ever made a recipe of yours that I didn’t like, or that my friends didn’t love!!! I’ll be making these (specifically requested), your Salted Caramel Chocolate Chip Cookies & (back by popular demand) your Oreo Cheesecake Cookies for a camping trip in the Poconos this weekend!! My boyfriend & his friends (& of course me!) are some of your/your recipes’ biggest fans :)

  49. #
    Nicoleposted September 26, 2015 at 11:32 pm

    I live in Colorado and I made these to the recipe, however after seeing that my dough was not crumbled I am wondering if I should have added more flour for the high altitude? After cooking them they seem a little flat :( has anyone made these in higher altitude? If so how much extra flour did you use? 


  50. #
    Saraposted October 26, 2015 at 11:39 am

    Thanks for the recipe!  If I make these cookies ahead for Christmastime and freeze them after baking, will the caramel be hard?  Will I need to warm them before serving?  I’m planning to use Kraft caramels…


    • Sallyreplied on October 26th, 2015 at 4:52 pm

      Freeze then thaw overnight in the refrigerator. Then I would warm them in a 300F oven for 5 minutes or so– to get that caramel gooey again.


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