Description
Soft and chewy snickerdoodle cookies filled with gooey caramel.
Ingredients
Scale
- 1 cup (2 sticks) 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
- 24 caramel candies, unwrapped
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the butter and 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 just combined.
- Combine 2 tablespoons sugar and cinnamon in a small bowl.
- Roll the dough into 1-inch balls. Flatten each ball slightly and wrap it around a caramel candy, sealing the edges completely.
- Roll each cookie in the cinnamon-sugar mixture.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use soft caramels.
- Do not overbake the cookies, or they will be dry.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg