Home > Desserts > Caramel Snickerdoodles Caramel Snickerdoodles September 28, 2023 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Soft and chewy Caramel Snickerdoodles are the famous cinnamon sugar cookies you know and love, but with a melty caramel center. Try some other popular cookie recipes like these Chewy Chocolate Chip Cookies, White Chocolate Macadamia Nut Cookies, or these Oatmeal Cookies next! Caramel Snickerdoodles Ever since I incorporated Rolos® into the center of these Oatmeal Caramel Cookies, I’ve been eager to apply the same technique to other cookies. A caramel-filled center only elevates an already delicious cookie! A few weeks ago, when I baked up this practically famous Snickerdoodle Recipe for my boys, I decided to experiment with adding in caramels. My boys have since made it clear that I should only bake cookies with Rolos in the future. They proclaim these Caramel Snickerdoodles to be their all-time favorite cookies! Ingredients In Caramel Snickerdoodles Unsalted butter: Provides moisture, richness, and helps in the spread of the cookie. Melting enhances chewiness. White sugar & light brown sugar: Add sweetness, with brown sugar promoting chewiness and adding a hint of molasses flavor. Large egg & large egg yolk: Brings the dough together, adding structure, richness, and moisture to the cookie. Pure vanilla extract: Enhances the overall flavor of the Caramel Snickerdoodles. Flour: Provides the main structure and body to the cookies. Cream of tartar: Reacts with baking soda for rising and provides a slight tangy flavor. Salt: Balances the sweetness and enhances overall flavor. Baking soda: Acts as a leavening agent, helping the cookie rise and spread. Ground cinnamon: Adds a warm, spiced flavor. Rolo® candies: Provides a gooey caramel center and a touch of chocolate to the Caramel Snickerdoodlles. How To Make Caramel Stuffed Snickerdoodles Melt Butter: Microwave butter in a large bowl. Cool to room temperature. Prepare Dry Mix: In a bowl, combine flour, cream of tartar, salt, baking soda, and cinnamon. Prepare Wet Mix: In another bowl, whisk cooled butter with white and brown sugar. Add egg, egg yolk, and vanilla, whisking until smooth. Combine Mixtures: Fold dry mix into wet mix. Chill Caramel Snickerdoodle dough for 1 hour. Preheat & Cinnamon-Sugar: Preheat oven to 325°F. Mix white sugar with cinnamon in a separate bowl. Form Dough Balls: Portion dough (~2 tbsp each). Encase a Rolo candy in each, shape, then roll in cinnamon-sugar. Chill balls for 15-20 minutes. Bake: Place on a lined tray, spaced out. Bake 9-12 mins. Correct any uneven edges post-bake, then let sit on tray for 5 mins before cooling on a rack. Why Are Snickerdoodles Called Snickerdoodles? The Joy of Cooking suggests that they might have German origins, but the name could also be whimsical without a specific meaning. While Snickerdoodles have long been a favorite, just imagine the reaction when you introduce these even more amazing Caramel Snickerdoodles! QUICK TIP What is cream of tartar? According to Food & Wine it’s Potassium bitartrate, a byproduct of winemaking, derived from the potassium acid salt of tartaric acid. This powder is used in baking and as a cleaning agent. Caramel Snickerdoodles Tips Ensure the Rolo is fully covered in dough to prevent oozing and burning. Use a Silpat® liner for better baking and to safeguard against potential caramel leaks. Shape the dough tall and skinny; this results in Caramel Snickerdoodles with chewy centers and crisp edges. Use room-temperature eggs for a lighter texture. Quickly warm refrigerated eggs by soaking in warm water for 10 minutes or leaving out for 30 minutes before use. More Delicious Cookies Peanut Butter Blossoms big and thick! Coconut Oil Chocolate Chip Cookies soft and chewy! Thumbprint Cookies with a raspberry center Oatmeal Chocolate Chip Cookies with the best chewy texture! Shortbread Cookies with a chocolate drizzle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Caramel Snickerdoodles 5 from 4 votes - Review this recipe Soft and chewy Caramel Snickerdoodles are the famous cinnamon sugar cookies you know and love, but with a melty caramel center. SAVE TO RECIPE BOX Print Recipe Caramel Snickerdoodles 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft and chewy Caramel Snickerdoodles are the famous cinnamon sugar cookies you know and love, but with a melty caramel center. Course Dessert, Snack Cuisine American Keyword caramel snickerdoodles Prep Time 25 minutes minutes Cook Time 11 minutes minutes Chilling Time 1 hour hour 20 minutes minutes Total Time 1 hour hour 56 minutes minutes Servings 22 cookies Chelsea Lords Calories 243kcal Author Chelsea Lords Cost $6.23 Ingredients▢ 16 tablespoons (1 cup) unsalted butter, melted▢ 2/3 cup white granulated sugar▢ 2/3 cup light brown sugar, packed▢ 1 large egg▢ 1 large egg yolk▢ 1/2 tablespoon pure vanilla extract▢ 2 and 3/4 cup white all-purpose flour (See Note 1)▢ 1 and 1/2 teaspoons cream of tartar▢ 1/2 teaspoon fine sea salt▢ 1 teaspoon baking soda▢ 3/4 teaspoon ground cinnamon▢ 22 unwrapped Rolo® candiesCinnamon Sugar Coating▢ 1/4 cup white granulated sugar▢ 3 teaspoons ground cinnamonUS - Metric USMetric InstructionsMELT BUTTER: Melt the butter in a large microwave-safe bowl and let it cool to room temperature to avoid greasy cookies.MIX DRY INGREDIENTS:In a large bowl, combine the flour, cream of tartar, salt, baking soda, and ground cinnamon. ADD WET INGREDIENTS: In a separate bowl, mix the cooled melted butter with both sugars. Whisk until blended. Add the egg, egg yolk, and vanilla, whisking until smooth. COMBINE: Combine dry ingredients with the wet ingredients until no flour streaks remain, avoiding over-mixing. Cover the dough and chill for 1 hour.PREHEAT OVEN: Preheat oven to 325°F (163°C). Stir together the white sugar and cinnamon in a small bowl.ROLL DOUGH BALLS: Portion the dough into 45-gram pieces (~2 packed tablespoons). Encase a Rolo in each, shape into tall balls, and roll in cinnamon-sugar. Chill for 15-20 minutes until firm. BAKE: Place dough balls on a lined sheet, spacing about 6 apart with ample spacing between each. Bake for 9-12 minutes, aiming for slight underbaking. After baking, if cookies have uneven edges, press them inwards with a metal spatula. Let them sit on the tray for 5 minutes before moving to a cooling rack.STORAGE: Store cookies in an airtight container at room temperature for 2-3 days or freeze the dough for up to 3 months. (See Note 2). Recipe NotesNote 1: Flour: Accurate flour measurement is vital: too much makes dry cookies and too little causes spreading. Use a kitchen scale and aim for 395 grams of flour for this recipe. Consider switching to 'metric'. Note 2: Freezing Dough: Form dough into balls, roll in cinnamon sugar, and freeze on a pan. Move frozen balls to an airtight container/bag. To bake from frozen: Bake directly, adjusting time as needed until edges are set and the center is soft. Nutrition FactsServing: 1serving | Calories: 243kcal | Carbohydrates: 30.6g | Protein: 1.6g | Fat: 13.1g | Cholesterol: 42.9mg | Sodium: 98.9mg | Fiber: 0.3g | Sugar: 24.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
The instructions are very easy to follow. I made this for my kids and they absolutely loved the cookies! Thank you. Reply
