Prepare to embark on a delightful journey of flavor with our Salted Caramel Stuffed Snickerdoodles! These irresistible cookies combine the classic warmth of snickerdoodles with a gooey, sweet surprise of salted caramel at their heart. Imagine biting into a soft, cinnamon-sugar-coated cookie only to discover a luscious burst of caramel that will leave your taste buds dancing with joy. Perfect for any occasion, these cookies are sure to impress friends and family alike. Get ready to elevate your baking game and create a treat that will have everyone coming back for more!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cinnamon sugar
- 1 cup salted caramel sauce, for filling
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition, ensuring complete incorporation.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Prepare a small bowl with cinnamon sugar mixture for coating the cookies.
- Scoop approximately 2 tablespoons of cookie dough and flatten into a disc. Place a small indentation in the center and add 1 teaspoon of salted caramel sauce.
- Carefully fold the dough around the caramel, sealing it completely and rolling into a smooth ball.
- Roll each filled dough ball in the cinnamon sugar mixture, ensuring complete coverage.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Drizzle additional salted caramel sauce over cooled cookies for extra indulgence.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better incorporation of ingredients.
- Don’t Overmix: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to tough cookies.
- Chill the Dough: If you have time, chilling the dough for about 30 minutes can help the cookies maintain their shape while baking.
- Perfectly Measure the Caramel: Use a teaspoon to measure the caramel filling to avoid overstuffing, which can lead to a messy bake.
- Cinnamon Sugar Coating: For an extra touch of flavor, mix in a pinch of nutmeg or ginger to your cinnamon sugar for a unique twist.
- Watch the Bake Time: Keep an eye on your cookies as they bake. They should be lightly golden at the edges and soft in the center for the perfect texture.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
- Extra Indulgence: For a decadent finish, drizzle additional salted caramel sauce over the cooled cookies for that extra touch of sweetness!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
