Caramel Stuffed Snickerdoodles Recipe

Caramel Stuffed Snickerdoodles Recipe: Welcoming you to a world where the ooey-gooey delight of caramel meets the cinnamon-sugar goodness of cinnamon! In this recipe, we are elevating the traditional Snickerdoodle cookie to a higher level by stuffing it with a decadent and velvety caramel.

Caramel Stuffed Snickerdoodles Recipe

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It is the perfect combination of a soft, chewy cookie and a luscious caramel filling, all wrapped in a coating of cinnamon and sugar, and you will experience this perfect harmony with each bite. These Caramel-Stuffed Snickerdoodles are sure to be a hit at any gathering, or you can simply indulge in them for yourself as a sweet treat. Now that we have that out of the way, let’s get serious about baking and make these mouthwatering treats together.

Ingredients

For the cookies:

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

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For the cinnamon-sugar coating:

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

For the caramel filling:

• 20 soft caramel candies, unwrapped
• 2 tablespoons heavy cream

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Instructions

• Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place parchment paper on baking sheets and set them aside.
• To make the batter, combine the flour, cream of tartar, baking soda, and salt in a medium bowl and whisk them together. Put aside for later.

• Cream the butter that has been softened with the granulated sugar in a large mixing bowl until the mixture is fluffy and light, which should take about two to three minutes.
• After beating in the eggs one at a time, add the vanilla extract and continue to mix until everything is thoroughly combined.

• Over the course of mixing, gradually incorporate the dry ingredients into the wet ingredients until a soft dough is formed. Take care not to overmix the items.
• A small bowl should be used to combine the granulated sugar and ground cinnamon in order to make the coating.

• The portion of dough that is approximately the size of a tablespoon should be flattened in the palm of your hand. A caramel candy should be placed in the middle, and then the dough should be wrapped around it to form a ball. The remaining dough and caramel candies should be used in the same manner.
• Make sure that each dough ball is evenly coated with the cinnamon-sugar coating by rolling it in. Place the dough balls that have been coated on the baking sheets that have been prepared, leaving two inches of space between each ball.

• The cookies should be baked in an oven that has been preheated for eight to ten minutes, or until the edges are dried out but the centres are still slightly soft.
• As the cookies are baking, you should get started on preparing the caramel filling. Heavy cream and unwrapped caramel candies should be mixed together in a bowl that is safe for use in the microwave.

• Microwave the caramel in intervals of thirty seconds, stirring it in between each interval, until it is completely melted and smooth.
• After the cookies have finished baking, take them out of the oven and transfer them to the baking sheets, where they will remain for five minutes to cool.

• Create an indentation in the middle of each cookie by using the back of a spoon or your thumb to make the initial impression. A small amount of the melted caramel should be spooned into each of the condensed areas.
• After transferring the cookies to a wire rack, allow them to cool completely so that the caramel filling can harden out. These irresistible Snickerdoodles stuffed with caramel are ready to be served and enjoyed!

Tips and Variations

• It is possible to use caramel sauce in place of caramel candies if you would like the filling to have a more tender texture. All that is required is to place a small amount of caramel sauce into each depression in the cookies using a spoon.

• When you are ready to serve the caramel filling, sprinkle a little bit of sea salt over it to enhance the flavour contrast. This will give the dish an extra indulgent twist. When the caramel filling is still gooey and the cinnamon-sugar coating is crisp, these cookies are at their most delicious when they are freshly baked and served warm.

• To reheat them, all you have to do is put them in the microwave for a few seconds, if necessary. Put any cookies that are left over in a container that is airtight and store them at room temperature for up to three days. There is also the option of freezing them for longer storage, but before serving, you must make sure that they are completely thawed.