Originally published October 7, 2017.
Caramel Stuffed Snickerdoodles: chewy snickerdoodle cookies filled with soft caramel and rolled in cinnamon sugar.
Stuffed snickerdoodles are a delightful twist on a classic — soft, pillowy cookies that hide a gooey caramel center. These cookies are similar in spirit to other filled treats like strawberry pop-tart cookies and Biscoff-filled crinkle cookies, but here cinnamon and caramel take center stage.
Caramel Stuffed Snickerdoodles
This recipe yields soft, chewy snickerdoodles made without cream of tartar. Instead, a combination of baking soda and proper mixing produces a tender cookie. The caramel melts inside as the cookies bake, so they are best enjoyed warm.
A touch of extra cinnamon in the dough amps up the classic snickerdoodle flavor and complements the sweet, buttery caramel.
Ingredients Needed
Most ingredients are pantry staples; soft baking caramels are the only specialty item. The full printable recipe and exact measurements follow in the recipe section below.
- Light brown sugar
- White granulated sugar
- Salted butter, room temperature
- Vanilla extract
- Large egg
- Salt
- Baking soda
- All-purpose flour
- Ground cinnamon
- Soft baking caramels (unwrapped), such as square Kraft caramels
Instructions — Overview
Below is a concise guide to making and stuffing the cookies. Detailed steps are in the printable recipe block further down.
- Cream together butter and sugars until light and fluffy.
- Mix in egg, vanilla, cinnamon, and salt.
- Whisk flour and baking soda with the cinnamon and salt, then add to wet ingredients. Add up to 1/4 cup extra flour if dough is sticky.
- Scoop dough, press a small indentation, insert an unwrapped caramel, and fully enclose it so no caramel shows.
- Roll each ball in a cinnamon-sugar coating and place on prepared baking sheets.
- Bake until set but still soft — the caramel will be melted inside.
Tips for Success
These practical tips will help you avoid leaks and get the best texture:
- Make the dough like a soft play-dough consistency — not sticky. If it’s too soft the caramel can leak while baking.
- Wrap the caramel evenly and completely in dough so no caramel is exposed.
- Serve warm for the best experience — the caramel is meltiest and most enjoyable right from the oven.
- Store cookies at room temperature in an airtight container. Do not refrigerate; cold storage hardens the caramel.
More Favorite Cookie Recipes
If you enjoy these snickerdoodles, try other popular cookie recipes from the same kitchen — reliable, family-friendly treats.
- Pistachio Pudding Mix Cookies
- Biscoff Filled Chocolate Crinkle Cookies
- Butterscotch Chip Cookies
- Chocolate Pudding Mix Cookies
📝 Printable Recipe
Caramel Stuffed Snickerdoodles
Ingredients
- 1 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 3 cups all-purpose flour (plus up to 1/4 cup extra if needed)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- About 30 unwrapped soft caramels
Coating
- 1/4 cup white granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Prepare baking sheets with parchment or a silicone mat.
- In a stand or hand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes, scraping the bowl occasionally.
- Add the egg and vanilla; beat until combined.
- In a separate bowl, whisk together flour, cinnamon, salt, and baking soda. Gradually add to the butter mixture. If dough is sticky, add up to 1/4 cup more flour until the dough is soft but not sticky.
- Use a 1.5-inch scoop (or roll 1½–2 tablespoon portions) to form balls. Press a small indentation in each ball, place one unwrapped caramel in the center, and roll the dough to fully enclose the caramel.
- Combine 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl. Roll each dough ball in the cinnamon-sugar mixture and place on prepared baking sheets, leaving room to spread.
- Bake at 350°F for 10–11 minutes, until the edges are set and the tops are lightly cracked. The centers will remain soft with melted caramel inside.
- Cool briefly on the pan for a few minutes, then transfer to a wire rack. Serve warm for best results.
Notes
Best enjoyed warm when the caramel is gooey. Store at room temperature in an airtight container; do not refrigerate, as the caramel will harden.
Nutrition (per cookie)
Calories: 188 kcal • Carbohydrates: 30 g • Protein: 2 g • Fat: 7 g • Saturated Fat: 4 g • Cholesterol: 22 mg • Sodium: 176 mg • Sugar: 19 g
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