Soft Caramel Snickerdoodles

I have always loved snickerdoodle cookies, but when you put a gooey caramel in the middle as a little surprise, you take it to a whole new level!

Our cute friend Jamielyn from I Heart Naptime just released her cookbook, The I Heart Naptime Cookbook. I am sure that you have seen all of Jamielyn?s amazing creations on Pinterest (such as her Infamous Jell-o Cookies!) and I am always blown away by her amazing creativity and talent. This book is loaded with over 100 recipes that can be thrown together in less than an hour (like while your children nap) and they all look and taste amazing!

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These cookies definitely didn’t disappoint! They were soft and chewy – the way a snickerdoodle should be – but that gooey caramel in the middle sent them over the top! This book is absolutely beautiful and every recipe is family-friendly – this is definitely a book you want to add to your collection!

Soft Caramel Snickerdoodles - SixSistersStuff

Serves: 24-30 cookies

Soft Caramel Snickerdoodles

25 minPrep Time

10 minCook Time

35 minTotal Time

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Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar, divided
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons ground cinnamon
  • 12 soft caramels, cut into 1/4-inch pieces

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, using a hand mixer, cream together the butter, 1 cup granulated sugar, and the brown sugar. Add the eggs and vanilla and beat until smooth.
  4. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Add the flour mixture to the butter mixture and stir until smooth. Cover the dough and refrigerate for 10-15 minutes.
  5. In a small bowl, mix together the remaining 1/4 cup granulated sugar and the cinnamon. Roll the dough into 1 1/2 inch balls. Make an impression in the top of each cookie with your thumb and place 2 caramel pieces in each cookie. Pinch the top closed and roll the dough into a ball around the caramel. Roll the cookies in the cinnamon-sugar mixture and place on the prepared baking sheet about 1 inch apart.
  6. Bake for 10-12 minutes, or until the edges are slightly crisp. You want the centers to still be soft. Let cool on the baking sheet for 3 minutes and then transfer to a wire rack.
  7. Store in an airtight container at room temperature for up to 3 days.
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Recipe source: I Heart Naptime Cookbook


 

 

 

 

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