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Caramel Stuffed Snickerdoodles Recipe


    For the cookies:

    • 1 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 3/4 cups all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt

    For the filling:

    • 20 caramel candies, unwrapped
    • 3 tablespoons heavy cream

    For rolling:

    • 1/4 cup granulated sugar
    • 2 tablespoons ground cinnamon


    Preheat the Oven:

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Prepare the Caramel Filling:

    In a small saucepan, combine the caramel candies and heavy cream.

    Heat the mixture over low heat, stirring constantly, until the caramels are completely melted and the mixture is smooth. Remove from heat and set aside to cool slightly.

    Make the Cookie Dough:

    In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.

    Beat in the eggs, one at a time, then stir in the vanilla extract.

    In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

    Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

    Assemble the Cookies:

    Take about 1 tablespoon of cookie dough and flatten it in your hand.

    Place a teaspoon-sized portion of the caramel filling in the center of the dough.

    Wrap the dough around the caramel, sealing it completely.

    Roll the dough into a ball between your palms and place it on the prepared baking sheet.

    Repeat with the remaining dough and caramel filling, spacing the cookies about 2 inches apart.

    Roll the Cookies in Cinnamon Sugar:

    In a small bowl, mix together 1/4 cup of granulated sugar and 2 tablespoons of ground cinnamon.

    Roll each cookie dough ball in the cinnamon sugar mixture until evenly coated.

    Bake the Cookies:

    Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.

    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


    Once cooled, these caramel stuffed snickerdoodles are ready to be enjoyed! Serve them with a glass of milk or your favorite hot beverage for a delicious treat. Enjoy!

    Makes about 24 cookies. Adjust quantities as needed.

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