I made an exception to this and on a whim decided to bake up some caramel stuffed snickerdoodles. I hadn't made any snickerdoodles this year and thought that a caramel stuffed one would be mighty tasty. I already had pre-packaged caramels in the pantry so I used those. The hardest part about making these cookies was unwrapping the caramels - the shaping part was easy since the dough was pliable and forgiving.
This was the second type of cookies that I sent to my recipient for the online cookie exchange. I heard that she and her fiance enjoyed them both. One bad thing about these cookies is that the caramel hardened pretty quickly so they were quite chewy. I'd recommend eating these cookies while they are warm (you can always microwave them for 15 seconds to soften them up if needed). One other nitpicky thing is that the caramel leaked to the bottom of the cookie. If you want to help prevent them from leaking, you can turn the cookies upside down while they are cooling.
Hope the tips I provided above are helpful. These were very yummy cookies, and I'd definitely make them again.
Caramel stuffed snickerdoodles
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 cups (2 sticks) unsalted butter, room temperature
- 1 and 1/2 cups sugar
- 2 large eggs
- 36 unwrapped caramels (you can use homemade as well)
- 2 TBSP sugar
- 2 teaspoons ground cinnamon
Preheat your oven to 350 degrees F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Using a cookie scoop (or a spoon), scoop out portions of dough and flatten them with your hand. Place an unwrapped caramel in the middle and wrap the dough around it completely. Then shape dough into balls and roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes (mine baked for 12). Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Yield: I halved the recipe above, used a medium cookie scoop and got 18 cookies
Source: Adapted from my snickerdoodle post