Description
Irresistible caramel snickerdoodle cookies blend classic cinnamon-sugar warmth with gooey caramel centers for a delightful sweet experience. Crisp edges, chewy middles, and rich caramel notes promise a memorable treat that will satisfy your deepest cookie cravings.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 12 soft caramel candies (like Werthers or Kraft), unwrapped
Spices and Leavening Agents:
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Coating:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the oven environment by setting the temperature to 350°F and lining a baking sheet with parchment paper to ensure smooth cookie removal.
- Create a creamy base by thoroughly blending butter with granulated and brown sugars until the mixture becomes light and airy, then incorporate egg and vanilla extract for enhanced flavor complexity.
- Gradually fold dry ingredients including flour, baking soda, cream of tartar, salt, and ground cinnamon into the wet mixture, mixing until a cohesive, soft dough forms without overmixing.
- Craft a classic cinnamon-sugar coating by thoroughly combining sugar and ground cinnamon in a separate shallow dish for precise cookie rolling.
- Construct each cookie by extracting a portion of dough, gently flattening it, then strategically positioning a caramel candy at its center and meticulously enveloping the candy completely within the dough.
- Generously coat each dough ball in the prepared cinnamon-sugar mixture, ensuring even coverage, then arrange on the prepared baking sheet with adequate spacing.
- Bake the cookies for 9-11 minutes, watching for slightly set edges and soft centers, which indicate optimal texture and doneness.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize their structure before transferring to a wire cooling rack.
- Serve immediately for a decadent, molten caramel experience or store in an airtight container to maintain freshness for up to 5 days.
Notes
- Perfectly wrap caramel inside the dough to prevent leaking during baking, ensuring a delightful molten center.
- Chill dough for 30 minutes before forming cookies to prevent spreading and maintain a thicker, more structured shape.
- Use room temperature ingredients for smoother dough and more consistent cookie texture, especially butter and egg.
- Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg