Irresistible Caramel Stuffed Snickerdoodles: Your New Favorite Chewy, Gooey Cookie Recipe
Originally published October 7, 2017.
Prepare to meet the cookie of your dreams: the Caramel Stuffed Snickerdoodle. Imagine a soft, chewy snickerdoodle, generously coated in a shimmering cinnamon sugar mixture, revealing a molten, gooey caramel center with every bite. Yes, even without chocolate, these cookies are pure perfection! This recipe takes a beloved classic and elevates it to an extraordinary dessert experience, making them a delicious relative of other stuffed delights like our Strawberry Pop Tart Cookies and Biscoff Filled Chocolate Crinkle Cookies – truly some of the best cookies you’ll ever bake.
For those who adore the warm embrace of cinnamon and the rich sweetness of caramel, these stuffed snickerdoodles are an absolute revelation. They offer a delightful textural contrast: the slightly crisp exterior from the cinnamon sugar, the tender, pillow-soft cookie dough, and finally, the luxurious, stretchy caramel hidden within. This combination creates a truly unforgettable treat that’s perfect for any occasion, from a casual after-school snack to an impressive party dessert.
The Magic Behind Caramel Stuffed Snickerdoodles
This soft and wonderfully chewy snickerdoodle recipe achieves its perfect texture without the need for cream of tartar. While cream of tartar is often used in traditional snickerdoodle recipes to provide a distinctive tangy flavor and contribute to leavening, we’ve found that it’s simply not necessary for achieving an outstanding result here. Our recipe focuses on creating a tender, pillowy cookie that perfectly cradles the gooey caramel center.
The star of this dessert is undeniably the caramel. Encased within the warm, spiced cookie, it transforms into a lovely, melty surprise that oozes with every bite. For the best experience, these cookies are absolutely divine when eaten warm straight from the oven, allowing the caramel to be at its most luxurious and liquid state. The warmth truly enhances the entire flavor profile and texture.
To elevate the classic snickerdoodle flavor, we incorporate a little extra cinnamon directly into the cookie dough itself. This subtle addition provides a deeper, more aromatic spice note that beautifully complements the sweetness of the caramel, taking these cookies from great to truly “yumazing!”
Essential Ingredients for Your Stuffed Snickerdoodles
One of the beauties of this recipe is that most of the ingredients are likely already staples in your pantry. The main special item you’ll need to pick up are the soft caramels. For your convenience, the full printable recipe with precise measurements is provided below, but here’s a quick overview of what you’ll need to gather:
- Light brown sugar: Adds moisture and a hint of molasses flavor, contributing to the chewy texture.
- White granulated sugar: Provides sweetness and helps with browning. Used in both the dough and the cinnamon sugar coating.
- Butter, salted: Essential for richness and flavor. Ensure it’s at room temperature for optimal creaming.
- Vanilla extract: A key flavor enhancer in nearly all cookie recipes. Use a good quality extract for the best taste.
- Large egg: Acts as a binder and contributes to the cookie’s structure and tenderness.
- A little salt: Balances the sweetness and brings out the other flavors.
- Baking soda: Our chosen leavening agent that helps the cookies rise and become soft.
- All-purpose flour: The structural base of our cookies. We recommend having a little extra on hand to adjust dough consistency if needed.
- Cinnamon: The signature spice for snickerdoodles. Used generously in both the dough and the coating.
- Caramels: Soft baking square caramels, such as Kraft brand, work best for their melt-ability and consistency. Make sure they are unwrapped!
Having your ingredients measured out and ready before you begin (mise en place) will make the baking process smooth and enjoyable.
Step-by-Step Instructions for Perfect Stuffed Snickerdoodles
Making these caramel-stuffed delights is straightforward, even for novice bakers. Follow these basic steps to create a batch of cookies that will disappear quickly!
- Cream together softened butter and both sugars (granulated and light brown) until the mixture is light and fluffy. This step is crucial for incorporating air and achieving a tender cookie texture.
- Next, add the egg, vanilla extract, a dash of extra cinnamon for enhanced flavor, and salt. Mix thoroughly until all ingredients are well combined and smooth.
- In a separate bowl, whisk together your dry ingredients: baking soda and all-purpose flour. Gradually add this dry mixture to your wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies. If your dough feels too sticky, add up to ¼ cup extra flour, a tablespoon at a time, until it reaches a soft, play-dough consistency.
- Now for the fun part: scooping and filling! Using a 1.5-inch cookie scoop, portion out your dough. Gently press the center of each dough ball with your thumb to create a small indentation. Place one unwrapped caramel into this hole, then carefully wrap the cookie dough around the caramel. It’s important to roll the dough evenly and completely cover the caramel to prevent leakage during baking.
- In a shallow bowl, mix together the remaining granulated sugar and cinnamon for the coating. Roll each caramel-stuffed dough ball generously in this cinnamon sugar mixture, ensuring an even coating on all sides. This gives snickerdoodles their classic sparkle and flavor.
- Bake! Place your coated cookie dough balls on a prepared baking sheet and bake as directed. Watch for golden edges and a slightly set center.
Expert Tips for Baking Perfect Caramel Stuffed Snickerdoodles
Achieving bakery-quality stuffed cookies is easier than you think with these helpful tips:
- Dough Consistency is Key: Ensure your cookie dough is firm enough to handle without sticking. It should resemble a soft play-dough. If your dough is too soft or sticky, the caramel is more likely to leak out during baking. Don’t hesitate to add a little extra flour (up to ¼ cup) if needed, as flour absorption can vary.
- Even Caramel Wrapping: This is the most crucial step to prevent messy leaks. Take your time to completely and evenly seal the caramel inside the cookie dough. Any exposed caramel will melt and spread on your baking sheet.
- Serve Them Warm: While delicious at any temperature, these cookies are truly at their best when served fresh and warm. The caramel will be wonderfully melty and gooey, providing that irresistible pull-apart experience.
- Proper Storage: To maintain the soft, chewy texture and the integrity of the caramel, always store these cookies at room temperature in an airtight container. Do NOT refrigerate them, as the caramel will harden and become difficult to chew.
- Don’t Overbake: Snickerdoodles are meant to be soft and chewy. Bake them just until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to set as they cool on the baking sheet.
- Quality Caramels: Opt for soft, individually wrapped caramels like Kraft. Harder caramels might not melt as nicely, and caramel bits might not give you the same gooey pull.
- Room Temperature Ingredients: Always ensure your butter and egg are at room temperature. This allows them to cream together properly, creating a smooth, emulsified batter that traps air for a lighter cookie.
Troubleshooting Common Issues
Even experienced bakers can run into a snag or two. Here are some common problems and how to fix them:
- Caramel Leakage: This is usually due to the caramel not being completely sealed by the dough, or the dough being too warm/soft. Ensure you thoroughly wrap each caramel, and if your kitchen is warm, consider chilling the dough briefly before stuffing.
- Cookies Spreading Too Much: This could be caused by overly soft butter, incorrect flour measurement, or baking at too low a temperature. Make sure your butter is softened but not melted, measure your flour accurately, and check your oven temperature with a thermometer.
- Dry or Crumbly Cookies: Overmixing the dough develops too much gluten, leading to a tough texture. Mix only until the flour is just incorporated. Also, ensure you don’t overbake; these cookies should remain soft in the center.
More of Our Favorite Cookie Recipes to Indulge In
Here at Eat Dessert Snack, it’s always cookie season! If you’ve enjoyed these caramel stuffed snickerdoodles, you’re sure to love some of our other family-favorite, tried-and-true cookie recipes. Expand your baking repertoire with these delicious options:
- Pistachio Pudding Mix Cookies: Incredibly soft and flavorful with a beautiful green hue.
- Biscoff Filled Chocolate Crinkle Cookies: A rich chocolate cookie with a delightful surprise center.
- Butterscotch Chip Cookies: A classic comfort cookie with sweet, buttery notes.
- Chocolate Pudding Mix Cookies: Chewy, intensely chocolatey cookies that are super easy to make.
📝 Printable Recipe
Caramel Stuffed Snickerdoodles
Pin Recipe
Ingredients
- 1 cup salted butter room temperature
- ¾ cup granulated white sugar
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (up to ¼ cup extra for dough consistency)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ teaspoon baking soda
- about 30 unwrapped soft caramels
Coating:
- ¼ cup white granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
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Preheat your oven to 350°F (175°C). Prepare your baking sheet(s) by lining them with a silicone baking mat or parchment paper, or lightly greasing them. This prevents sticking and ensures even baking.
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In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand mixer, cream together the softened butter, granulated white sugar, and light brown sugar. Beat on medium-high speed for about 3 minutes, or until the mixture is light, fluffy, and pale in color. Remember to scrape down the sides of the bowl occasionally to ensure everything is well incorporated.
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Add the large egg and vanilla extract to the creamed mixture. Continue to beat well until fully combined and smooth.
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In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, and baking soda. Gradually add this dry ingredient mixture to the wet butter mixture, mixing on low speed just until combined. Be careful not to overmix the dough. If the dough appears too sticky to handle, add up to ¼ cup extra flour, a tablespoon at a time, until it reaches a soft, workable, play-dough-like consistency.
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Using a 1.5-inch cookie scoop (or about 1½ tablespoons of dough), scoop out portions of cookie dough. Gently press the center of each dough ball with your thumb or a spoon to create a small pocket or hole. Place one unwrapped soft caramel into this indentation. Carefully gather the cookie dough around the caramel, rolling it evenly until the caramel is completely covered and sealed within the dough ball. This step is crucial to prevent the caramel from leaking during baking.
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In a small, shallow bowl, combine the ¼ cup white granulated sugar and the remaining ground cinnamon for the coating. Roll each caramel-stuffed cookie dough ball generously in this cinnamon sugar mixture, ensuring a complete and even coating. This adds the signature snickerdoodle sparkle and flavor. Place the coated dough balls onto your prepared baking sheets, leaving about 2 inches between each cookie.
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Bake the cookies in your preheated oven at 350°F (175°C) for 10-11 minutes. The cookies are done when the edges are lightly golden, and the centers still look slightly soft. They will continue to set as they cool. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely, or serve warm for a truly decadent experience.
Notes
Nutrition
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