Soft & chewy snickerdoodle cookies stuffed with caramel. Quick, simple, and you don’t even need a mixer to make them!
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.)
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.
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.
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!
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.
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.
(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:
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!)
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.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥Print
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 (344g) all-purpose flour (spoon & leveled)
- 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 pure vanilla extract
- 12 soft wrapped caramel candies, such as Kraft Caramels or Werther’s Original Baking Caramels
- 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 350°F (177°C). 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.
Keywords: caramel snickerdoodles