Caramel Surprise Snickerdoodles

Caramel Surprise Snickerdoodles requires roughly 1 hour from start to finish. One serving contains 367 calories, 4g of protein, and 17g of fat. This recipe serves 20. For 68 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Several people made this recipe, and 4121 would say it hit the spot. It is brought to you by Sallys Baking Addiction. A mixture of salt, ground cinnamon, cookies, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as an inexpensive hor d'oeuvre. With a spoonacular score of 24%, this dish is rather bad. If you like this recipe, you might also like recipes such as Caramel-Filled Snickerdoodles, Caramel-Studded Snickerdoodles, and Caramel Apple Snickerdoodles.

Servings: 20

Preparation duration: 85 minutes

Cooking duration: -25 minutes

 

Ingredients:

1 teaspoon baking soda

12 soft wrapped caramel candies, such as Kraft Caramels or Werther's Original Baking Caramels

Cookies

2 teaspoons cream of tartar

1 large egg, at room temperature

2 3/4 cups (345g) all-purpose flour (careful not to overmeasure)

1 cup (200g) granulated sugar

1 teaspoon ground cinnamon

1/3 cup (70g) light brown sugar, packed

1/2 teaspoon salt

1 cup (230g) unsalted butter, melted

2 teaspoons vanilla extract

Equipment:

whisk

bowl

baking paper

baking sheet

plastic wrap

spatula

oven

microwave

wire rack

Cooking instruction summary:

For the cookies: Toss the flour, cream of tartar, baking soda, cinnamon and salt together in a large bowl. Set aside.In a medium bowl, whisk the melted butter, granulated sugar and brown sugar together until smooth. You must use a whisk in order to prevent the butter from separating. Whisk in the egg, then the vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very thick and heavy, yet slightly crumbly. Cover the dough tightly with plastic wrap and chill for at least 1 hour.Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.Unwrap the caramels and cut each into 4 pieces. Remove the dough from the refrigerator and roll the dough into balls, about 1.5 Tablespoons of dough each. You'll have about 20-24 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact.Please use the visual above to help guide you through this step: Break each dough ball in half. Make a thumbprint into the bottom of one half and press two pieces of caramel inside, as shown above. Smoosh the other half of the dough on top and roll the dough between your hands to make a smooth ball. Make sure the caramels are completely wrapped inside.For the topping: Mix the granulated sugar and cinnamon together in a small bowl. Roll each stuffed dough ball into the mixture to coat evenly. Place 10 balls of dough onto each cookie sheet. Bake the cookies for 10-11 minutes. The cookies will look very puffy, soft, and under baked. That's ok. Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.Cookies stay fresh covered at room temperature for 1 week. Depending on the caramel you use, it will stay soft inside the cookie for the first day or two. Otherwise you'll have to warm the cookies up for a few seconds in the microwave to get the caramel gooey again. Cookies freeze well, up to 2 months. Cookie dough balls freeze well, up to 2 months.

 

Step by step:


1. For the cookies: Toss the flour, cream of tartar, baking soda, cinnamon and salt together in a large bowl. Set aside.In a medium bowl, whisk the melted butter, granulated sugar and brown sugar together until smooth. You must use a whisk in order to prevent the butter from separating.

2. Whisk in the egg, then the vanilla until combined.

3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very thick and heavy, yet slightly crumbly. Cover the dough tightly with plastic wrap and chill for at least 1 hour.Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.Unwrap the caramels and cut each into 4 pieces. 

4. Remove the dough from the refrigerator and roll the dough into balls, about 1.5 Tablespoons of dough each. You'll have about 20-24 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact.Please use the visual above to help guide you through this step: Break each dough ball in half. Make a thumbprint into the bottom of one half and press two pieces of caramel inside, as shown above. Smoosh the other half of the dough on top and roll the dough between your hands to make a smooth ball. Make sure the caramels are completely wrapped inside.For the topping: 

5. Mix the granulated sugar and cinnamon together in a small bowl. 

6. Roll each stuffed dough ball into the mixture to coat evenly. 

7. Place 10 balls of dough onto each cookie sheet. 

8. Bake the cookies for 10-11 minutes. The cookies will look very puffy, soft, and under baked. That's ok. 

9. Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.Cookies stay fresh covered at room temperature for 1 week. Depending on the caramel you use, it will stay soft inside the cookie for the first day or two. Otherwise you'll have to warm the cookies up for a few seconds in the microwave to get the caramel gooey again. Cookies freeze well, up to 2 months. Cookie dough balls freeze well, up to 2 months.


Nutrition Information:

Quickview
366k Calories
4g Protein
16g Total Fat
49g Carbs
1% Health Score
Limit These
Calories
366k
18%

Fat
16g
26%

  Saturated Fat
7g
49%

Carbohydrates
49g
17%

  Sugar
21g
24%

Cholesterol
40mg
13%

Sodium
280mg
12%

Get Enough Of These
Protein
4g
8%

Vitamin B1
0.24mg
16%

Folate
52µg
13%

Manganese
0.26mg
13%

Selenium
8µg
13%

Vitamin B2
0.21mg
12%

Vitamin B3
1mg
10%

Iron
1mg
9%

Vitamin A
327IU
7%

Phosphorus
63mg
6%

Fiber
1g
4%

Copper
0.07mg
4%

Vitamin K
3µg
4%

Potassium
120mg
3%

Calcium
28mg
3%

Vitamin E
0.43mg
3%

Magnesium
10mg
3%

Vitamin B5
0.25mg
3%

Zinc
0.34mg
2%

Vitamin B6
0.04mg
2%

Vitamin D
0.25µg
2%

Vitamin B12
0.09µg
1%

covered percent of daily need
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