Ooey Gooey Caramel Stuffed Snickerdoodles
Phew, we’re on Day 4 of our 12 Days of Cookies and it just keeps getting better and better. It’s hard to even believe that Christmas is next week! If you’ve ever had a classic snickerdoodle, you know how good they are, but imagine them stuffed with caramel. Warm cinnamon, chewy, and a big ol’ caramel chunk in the center. Add these to the easy list because they are ready in less than 1 hour!
How to Make These Delicious Cookies
If you’re looking for the best holiday ingredients bound into one, these caramel stuffed snickerdoodles are IT! Chewy, gooey, and full of holiday spice. Not to mention, these suckers are big! The pictures don’t say enough, these cookies are the size of a softball!
- Start by whisking together your dry ingredients, including your flour, baking soda, cinnamon, and salt. Set aside.
- Beat together your butter and sugars until creamy and fluffy. Add in the egg, egg yolk, yogurt, and vanilla extract until fully combined. I used a hand mixer for this, but you could definitely use a stand mixer with a paddle attachment.
- Add your dry ingredients to the wet and mix until a soft dough forms. Wrap the dough into a large disc and chill for 30-45 minutes.
- Once chilled, remove from the fridge and pre-heat your oven to 350 F. Scoop a ping pong sized ball of dough into your hand. Roll it around to make an even ball and then flatten it in your hand. In the center of the flatten ball, add the caramel square. Fold the remaining dough around the edges and roll to make even again. Make sure the caramel is covered and the dough is even around all the edges. Continue this for all your cookies.
- Roll the cookies in cinnamon sugar and place 2-3 inches apart on the cookie sheet. I recommend putting 3-5 cookies on one sheet. They are going to spread quite a bit! Bake for 8-12 minutes.
- Once baked, they are best enjoyed warm and gooey!
Ingredients You Need
Ok, if there is a keyword for this recipe it’s easy. Easy, easy, easy. These cookies are just a simple snickerdoodle dough and then stuffed with a store bought caramel square. You really only need a few ingredients and almost all of them can be found in your kitchen pantry.
- Store Bought Caramel Squares (I used Kraft caramels)
- Baking Soda
- Ground Cinnamon
- Brown Sugar
- Egg + Egg Yolk
- Vanilla Extract
How can I spice this recipe up?
In this recipe we do use store bought caramels, but if you have a tried and true caramel recipe, stick those suckers in the center. There’s nothing better than homemade caramels that are extra gooey and delicious. But, many of you know I love an easy recipe and sticking those store caramels right in there is a great shortcut.
You could also wrap the dough around chocolate chunks. Not just chocolate chips, but large pieces of chocolate or white chocolate. Aaaah, I’m melting as I think about this.
If you’re having some trouble with caramel or the snickerdoodles, here our some of the best tips to get you back on track for the best holiday baked goods!
- Oh no, my caramel oozed out the side! – Your caramel was most likely not fully covered when it got re-rolled. Make sure to cover all the cracks and roll it back into a ball before you bake them.
- My cookies are stuck to the pan! – If you didn’t line your cookie sheets with parchment paper or silpats, the caramel might have oozed out the bottom and stuck to the pan. If this happen, let the slightly cool on the pan and then use a spatula flipper to carefully work it off the bottom.
- My cookies are paper thin! – If your cookies are paper thin after baking you probably didn’t let the dough chill enough. They are supposed to be on the thinner side, but you want the dough to be a little firmer after baking.
- The cookies didn’t flatten! – If you’re cookies were still a ball shape after baking, you dough or caramel might have actually been too cold before baking. Most snickerdoodle recipes are softer from the start because they are supposed to flatten in the oven. If yours don’t, try baking them for a little longer to flatten, but make sure they don’t burn!
Can I chill and save the dough for longer?
Yes! If you decide you want to make the dough but bake them another day, here is what I suggest.
- If you want to bake them in a couple days, wrap the dough in a ball, wrap in plastic wrap, and chill in the fridge for 2-3 days.
- If you want to bake them in a couple weeks, wrap the dough in a ball and plastic, and chill in the freezer for 1-3 weeks.
Once you are ready to bake, let the dough sit out for 15-20 minutes until moldable. If they were in the freezer, they will need more time to sit. Wrap the caramel in the center and bake.
How do I store the cookies?
Once you bake the cookies, they can be stored in a bag or Tupperware for up to 1 week at room temperature. If you can even resist them for that long 😉.
The Best Time to Enjoy Your Cookies
Although these cookies are good anytime, I HIGHLY suggest eating them warm. Uuuugh, I wish I had some right now writing this! If they’ve been sitting out for a few days, pop em’ in the microwave for 10 seconds or so before eating. Trust me, it’s well worth it!
The caramel gets all gooey again and the snickerdoodles are soft and full of spice.
Extra Tips to Keep in Mind
In case you want some extra tips, here are my suggestions!
- Always measure your ingredients correctly – If you don’t, your cookie dough could be completely wrong and the ultimate upset.
- Adding parchment paper to your cookies sheets is a must – Adding parchment paper or a silat to your cookie sheets will not only help them from not sticking, but also prevent them from baking and burning too fast on the bottom.
- Prevent chilling the dough with the caramel in the center – If you do chill the dough balls with the caramel in the center, the caramel could get too hard while chilling and it won’t melt properly in the oven. It’s definitely not a big deal if you do, but don’t you want the most melty caramel ever??
Want more of our favorite spiced recipes, visit our:
- Apple Cider Spice Pancakes
- Moist Gingerbread Bundt
- Chai Carrot Loaf with Browned Butter Icing
- Cinnamon & Orange Morning Buns
- Cinnamon Swirl Banana Bread
Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016
Caramel Stuffed SnickerdoodlesCourse: Cookies, HolidayCuisine: DessertDifficulty: Easy
One bite into the ooey gooey and chewy goodness is a bite of your dreams. These caramel stuffed snickerdoodles are ultimate holiday flavors!
2 1/2 cups flour
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1 1/4 cup brown sugar
1 cup butter, softened (2 sticks)
1 egg yolk
1 tbsp plain yogurt
1 tbsp vanilla extract
- Cinnamon Sugar
1/2 cup sugar
2-3 tsp ground cinnamon
- Start by whisking together your dry ingredients, including the flour, baking soda, cinnamon, and salt. Set aside. Line 2 large cookie sheets with parchment paper. Set aside.
- In another large bowl, cream together your butter and sugars. Next, add in your egg, yolk, yogurt, and vanilla. Continue mixing until fully incorporated.
- Add in your dry ingredients and mix until a soft dough forms. Mold the dough into a ball and wrap in plastic wrap. Chill in the fridge for 30-45 minutes until firmer, but still moldable.
- Once chilled, pre-heat your oven to 350 F. Scoop a ping pong sized ball of dough into your hand and flatten into your palm. In the center of the dough place a caramel cube. Wrap the edges of the dough around the caramel fully covering it. Roll back into an even ball. Continue this for all your cookies.
- Roll the cookie dough balls in cinnamon sugar and place 2-3 inches apart on a large lined cookie sheet. The cookies will spread quite a bit. Bake for 8-12 minutes until the cookies have flattened and the edges are browned.
- Best enjoyed warm!
- It is best to line your cookie sheets with parchment or silpats, otherwise the caramel on the bottom could stick.
- Make sure the caramel is fully covered, otherwise it will ooze out and stick to the pan.