Soft and Chewy Caramel Filled Snickerdoodle Cookies

One good cookie deserves another!

The double chip snickerdoodles I made last weekend were so crazy good, I just had to make them again. But of course, I can never just make the same thing twice, so I added a little twist: caramel.

These Soft and Chewy Caramel Filled Snickerdoodle Cookies are just as pillowy-soft and chewy as the original ones, but instead of the white chocolate and butterscotch chips, they’ve got bits of caramel candy that stretch out in a gorgeous, warm, gooey string.

And just like the original cookies, they’re make-now-bake-anytime. You can make the dough whenever it fits into your hectic holiday schedule, then store it in the fridge for up to three days or in the freezer for 3 months. So when you’re ready to bake, these chewy little delights will be ready for you.

In fact, these cookies are so good and so easy, I have a sneaking suspicion I won’t be able to keep my hands off this recipe for long. So keep an eye out for more possible variations on this soft and chewy theme in future posts.

Soft and Chewy Caramel Filled Snickerdoodle Cookies

1. In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.
2. Using a stand mixer ( with paddle attachment) or a large mixing bowl and hand held mixer, beat the butter and sugar until light and fluffy.
3. Next mix in an egg and vanilla.
4. Now add the flour mixture slowly, about 1/2 a cup at a time. Mix until well combined.
5. Wrap with plastic wrap and chill dough at least 30 minutes or up to 2days. (if you are rushed on time, you can also put in the freezer for 10 minutes)
6. Place the cinnamon and sugar for the topping in a small bowl and stir until well combined.
7. Cut caramels in to small 1/4 inch pieces. Scoop heaping tablespoon-sized amounts of cookie dough and roll in to 1.5-2 inch balls. Flatten each ball and place a couple caramel pieces in the middle of the ball. Reseal the ball and roll back in to a ball.
8. Roll each ball in cinnamon sugar mixture until well covered.
   NOTE: You can also do 1 inch balls to make more, smaller cookies. But we like our cookies BIG! (see cooking times at the bottom for different sized cookies)
9. Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes for LARGE cookies and 9-11 for SMALL cookies.

TIP: Store these cookies in a air tight container with a slice of bread to keep them soft and chewy longer!

More Desserts we love!

• Chocolate Turtle Poke Cake
• Sweet Potato Pie
• Fried Ice Cream Cake
• S’mores Brownies

Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

5 from 2 votes

Soft and Chewy Caramel Filled Snickerdoodle Cookies

Do you love caramel? Then these Soft and Chewy Caramel Filled Snickerdoodle Cookies are the cookies for you. Dough can be made ahead and stored for later!

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour 12 minutes

Serves:12

Hover over "serves" value to reveal recipe scaler

Calories:231

Cook ModePrevent your screen from going dark

Author:Corey Valley

Print Pin This

Ingredients

• 1 1/4 cup flour
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract
• 8-10 Caramels such as Kraft Individual wrapped caramels

Cinnamon sugar topping:

• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon

Instructions

• In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.
• Using a stand mixer ( with paddle attachment) or a large mixing bowl and handheld mixer, beat the butter and sugar until light and fluffy .
• Next mix in an egg and vanilla.
• Now add the flour mixture slowly, about 1/2 a cup at a time. Mix until well combined.
• Wrap with plastic wrap and chill dough at least 30 minutes or up to 2 days. (if you are rushed on time, you can also put in the freezer for 10 minutes)
• Place the cinnamon and sugar for the topping in a small bowl and stir until well combined.
• Cut caramels in to small 1/4 inch pieces. Scoop heaping tablespoon-sized amounts of cookie dough and roll in to 1.5-2 inch balls. Flatten each ball and place a couple caramel pices in the middle of the ball. Reseal the ball and roll back in to a ball.
• Roll each ball in cinnamon sugar mixture until well covered.
• NOTE: You can also do 1 inch balls to make more, smaller cookies. But we like our cookies BIG! (see cooking times at the bottom for different sized cookies)
• Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes for LARGE cookies and 9-11 for SMALL cookies.

Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!

Nutrition Information:

Calories: 231kcal (12%)Carbohydrates: 37g (12%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (25%)Cholesterol: 34mg (11%)Sodium: 186mg (8%)Potassium: 87mg (2%)Fiber: 1g (4%)Sugar: 26g (29%)Vitamin A: 256IU (5%)Calcium: 23mg (2%)Iron: 1mg (6%)

Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Course:Dessert

Cuisine:cookies

Keyword:caramel, chewy, holidays

Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a comment & rating below.