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…

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. 😉



95 Responses to “Caramel Surprise Snickerdoodles.”

  1. #
    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!


  2. #
    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 🙂


  3. #
    Kneeshaposted December 7, 2014 at 2:20 pm

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


  4. #
    deaposted December 9, 2014 at 6:08 pm

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


  5. #
    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.

  6. #
    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. 🙂


  7. #
    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.


  8. #
    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 🙂

  9. #
    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? 


  10. #
    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.


  11. #
    Kelleyposted January 3, 2016 at 12:00 am

    Just made these today love them. Very soft chewy and a nice gooey center. Will be making these again.


  12. #
    Meghan Clineposted March 7, 2016 at 6:53 pm

    I made these last night, and they turned out exactly like the photos. My coworkers LOVED them and kept coming back for more. I highly suggest nuking them in the microwave for about 15 seconds. Thanks for the fantastic recipe!


  13. #
    Reneeposted March 21, 2016 at 10:57 am

    Hi! Can you freeze this recipe?


    • Sallyreplied on March 21st, 2016 at 5:32 pm

      Absolutely! Up to 2-3 months. Thaw overnight in the refrigerator. The caramel won’t be as gooey after freezing, though.


  14. #
    Tiffiniposted April 14, 2016 at 3:03 pm

    Any suggestions for stuffing these cookies with Biscoff? Would I need to harden chunks of cookie butter first, or would it be fine to just fill the cookie with a little bit of it?


    • Sallyreplied on April 14th, 2016 at 11:24 pm

      I’d maybe freeze little chunks/balls of Biscoff then stuff inside the dough. Let me know how it goes because it sounds incredibly good!


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