Caramel Stuffed Snickerdoodles

Take your snickerdoodles to the next level with this irresistible twist on the classic cinnamon-sugar cookie, featuring a rich brown butter base, warm cinnamon flavor, and a surprise molten caramel center.

Course Dessert

Cuisine American

Keyword brown butter, caramel, cinnamon, cookie, nut free, stuffed cookie

Category Cookies

Baking Ambition Adventurous

Prep Time 50

Cook Time 12

Resting Time 2

Total Time 3 2

Servings

Calories 189kcal

Equipment

medium saucepan
mixing bowls (small, medium and large)
baking sheets
As an Amazon Associate I earn from qualifying purchases.cookie scoop (#40)

Ingredients

Cookies

226 g unsalted butter
16 g dry milk powder
345 g all-purpose flour
8 g cream of tartar
½ tsp baking soda
½ tsp baking powder
6 g salt
½ tsp cinnamon
165 g light brown sugar
100 g sugar
2 eggs large
5 ml vanilla extract
30 soft caramel candies (make sure these are a soft, creamy caramel, you should be able to squish them between your fingers)

Topping

100 g granulated sugar
12 g ground cinnamon

US Customary - Metric

Instructions

Brown the butter:

Place the butter and dry milk powder in a medium saucepan on the stovetop over medium/low heat. Cook, stirring frequently and scraping the bottom of the pan until the sizzling slows and you notice lots of brown specks forming and an intense nutty aroma.
226 g unsalted butter, 16 g dry milk powder
Remove from heat and pour into a large heatproof mixing bowl. Allow to cool completely before proceeding with the remaining steps.

For the cookies:

Preheat oven to 350°F and line baking sheets with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, and cinnamon.
345 g all-purpose flour, 8 g cream of tartar, 1/2 tsp baking soda, 1/2 tsp baking powder, 6 g salt, 1/2 tsp cinnamon
In the large mixing bowl, add the sugars to the now cooled browned butter and mix until well combined.
100 g sugar, 165 g light brown sugar
Add the eggs and vanilla extract and stir until the mixture appears homogenous.
2 eggs, 5 ml vanilla extract
Add the flour mixture into the butter mixture and stir just until combined and no dry streaks of flour remain.
In a small bowl, whisk together the sugar and cinnamon for rolling.
100 g granulated sugar, 12 g ground cinnamon
Using a #40 cookie scoop, scoop the dough into 30 equal sized portions.
Working with one portion of dough at a time, flatten the dough in your hand and wrap it around one of the caramel candies. Roll it into a smooth ball that completely covers the caramel and has no cracks in the surface.
30 soft caramel candies
Once all of the portions of dough have been stuffed with the caramel candies, roll each ball in the cinnamon/sugar mixture, coating it evenly. Place the cookies on the prepared baking sheets, spacing at least 2 inches apart. (I recommend chilling the prepared cookie dough on the baking sheets for 30-60 minutes before baking - this helps control the melting/spread of the caramel centers, as well as the cookie dough itself, providing a more consistent end result)
Bake in the pre-heated oven for 10-12 minutes (8-10 minutes if the dough is not chilled). The centers of the cookies may appear slightly under-done when removing from oven, this is fine, allow the cookies to cool completely on the baking sheet so the caramel can set up again before removing and storing in an air tight container (it is normal for some of the caramel to break through the bottoms or tops of the cookies, so I recommend layering the cookies between sheets of wax paper or parchment to prevent the cookies from sticking to each other).

Nutrition