Name: Caramel Stuffed Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup unsalted butter, softened; 1 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 16 soft caramel candies, unwrapped; 1/4 cup sugar; 1 teaspoon cinnamon

Why You’ll Love This Recipe

I enjoy making these cookies because they offer the perfect combination of a classic snickerdoodle with an extra indulgent twist. The crispy edges, soft center, and luscious caramel core make them irresistible. They also make a great gift or holiday treat that impresses anyone who takes a bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
16 caramel candies, unwrapped
1/4 cup sugar (for rolling)
1 teaspoon cinnamon (for rolling)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon.
In a large bowl, I beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
I add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually, I mix in the dry ingredients until the dough comes together.
I roll the dough into 16 small balls, about 1 inch in diameter.
I press a caramel candy into the center of each dough ball and seal it inside.
In a small bowl, I mix the sugar and cinnamon for rolling, then coat each dough ball in the mixture.
I place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
I bake the cookies for 8-10 minutes, until the edges are golden and the centers are set.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 16 cookies.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Each cookie has about 210 kcal.

Variations

I sometimes like to use sea salt caramels for a salty-sweet contrast. Another twist is adding a pinch of nutmeg or cardamom to the cinnamon-sugar mix for a spiced version. For a festive touch, I drizzle melted white or dark chocolate over the cooled cookies.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To reheat and bring back the gooey caramel center, I microwave a cookie for about 8-10 seconds.

FAQs

How do I keep the caramel from leaking out?

I make sure to completely seal the dough around the caramel candy so there are no openings.

Can I freeze these cookies?

Yes, I freeze the dough balls (without rolling in cinnamon sugar) and bake from frozen, adding an extra 1-2 minutes to the baking time.

What type of caramel works best?

I prefer soft caramel candies like Kraft or Werther’s for the best melt and texture.

Can I use homemade caramel?

Yes, but I chill it into firm pieces first so it’s easier to wrap the dough around them.

Why did my cookies spread too much?

This can happen if the butter is too soft. I chill the dough for 10-15 minutes if it feels too warm.

Conclusion

These caramel stuffed snickerdoodle cookies are everything I want in a dessert—chewy, sweet, and packed with warm flavor and a delightful surprise inside. I love making them for gatherings or just when I want to treat myself to something special.