Soft and chewy Caramel Snickerdoodles are the famous cinnamon sugar cookies you know and love, but with a melty caramel center.
Try some other popular cookie recipes like these Chewy Chocolate Chip Cookies, White Chocolate Macadamia Nut Cookies, or these Oatmeal Cookies next!
Caramel Snickerdoodles
Ever since I incorporated Rolos® into the center of these Oatmeal Caramel Cookies, I’ve been eager to apply the same technique to other cookies. A caramel-filled center only elevates an already delicious cookie!
A few weeks ago, when I baked up this practically famous Snickerdoodle Recipe for my boys, I decided to experiment with adding in caramels. My boys have since made it clear that I should only bake cookies with Rolos in the future. They proclaim these Caramel Snickerdoodles to be their all-time favorite cookies!
Ingredients In Caramel Snickerdoodles
- Unsalted butter: Provides moisture, richness, and helps in the spread of the cookie. Melting enhances chewiness.
- White sugar & light brown sugar: Add sweetness, with brown sugar promoting chewiness and adding a hint of molasses flavor.
- Large egg & large egg yolk: Brings the dough together, adding structure, richness, and moisture to the cookie.
- Pure vanilla extract: Enhances the overall flavor of the Caramel Snickerdoodles.
- Flour: Provides the main structure and body to the cookies.
- Cream of tartar: Reacts with baking soda for rising and provides a slight tangy flavor.
- Salt: Balances the sweetness and enhances overall flavor.
- Baking soda: Acts as a leavening agent, helping the cookie rise and spread.
- Ground cinnamon: Adds a warm, spiced flavor.
- Rolo® candies: Provides a gooey caramel center and a touch of chocolate to the Caramel Snickerdoodlles.
How To Make Caramel Stuffed Snickerdoodles
- Melt Butter: Microwave butter in a large bowl. Cool to room temperature.
- Prepare Dry Mix: In a bowl, combine flour, cream of tartar, salt, baking soda, and cinnamon.
- Prepare Wet Mix: In another bowl, whisk cooled butter with white and brown sugar. Add egg, egg yolk, and vanilla, whisking until smooth.
- Combine Mixtures: Fold dry mix into wet mix. Chill Caramel Snickerdoodle dough for 1 hour.
- Preheat & Cinnamon-Sugar: Preheat oven to 325°F. Mix white sugar with cinnamon in a separate bowl.
- Form Dough Balls: Portion dough (~2 tbsp each). Encase a Rolo candy in each, shape, then roll in cinnamon-sugar. Chill balls for 15-20 minutes.
- Bake: Place on a lined tray, spaced out. Bake 9-12 mins. Correct any uneven edges post-bake, then let sit on tray for 5 mins before cooling on a rack.
Why Are Snickerdoodles Called Snickerdoodles?
The Joy of Cooking suggests that they might have German origins, but the name could also be whimsical without a specific meaning. While Snickerdoodles have long been a favorite, just imagine the reaction when you introduce these even more amazing Caramel Snickerdoodles!
Quick Tip
What is cream of tartar? According to Food & Wine it’s Potassium bitartrate, a byproduct of winemaking, derived from the potassium acid salt of tartaric acid. This powder is used in baking and as a cleaning agent.
Caramel Snickerdoodles Tips
- Ensure the Rolo is fully covered in dough to prevent oozing and burning.
- Use a Silpat® liner for better baking and to safeguard against potential caramel leaks.
- Shape the dough tall and skinny; this results in Caramel Snickerdoodles with chewy centers and crisp edges.
- Use room-temperature eggs for a lighter texture. Quickly warm refrigerated eggs by soaking in warm water for 10 minutes or leaving out for 30 minutes before use.
More Delicious Cookies
- Peanut Butter Blossoms big and thick!
- Coconut Oil Chocolate Chip Cookies soft and chewy!
- Thumbprint Cookies with a raspberry center
- Oatmeal Chocolate Chip Cookies with the best chewy texture!
- Shortbread Cookies with a chocolate drizzle
Caramel Snickerdoodles
Equipment
- Sheet pan lined
Ingredients
- 16 tablespoons unsalted butter melted
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1/2 tablespoon vanilla extract
- 2-3/4 cup flour see note 1
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 22 unwrapped Rolo® candies
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Melt the butter in a large microwave-safe bowl and let it cool to room temperature to avoid greasy cookies.
- In a large bowl, combine the flour, cream of tartar, salt, baking soda, and ground cinnamon.
- In a separate bowl, mix the cooled melted butter with both sugars. Whisk until blended. Add the egg, egg yolk, and vanilla, whisking until smooth.
- Combine dry ingredients with the wet ingredients until no flour streaks remain, avoiding over mixing. Cover the dough and chill for 1 hour.
- Preheat oven to 325°F (163°C). Stir together the white sugar and cinnamon in a small bowl.
- Portion the dough into roughly 2 tablespoons pieces. Encase a Rolo in each, shape into tall balls, and roll in cinnamon-sugar. Chill for 15–20 minutes until firm.
- Place dough balls on a lined sheet pan, spacing about 6 apart with ample spacing between each. Bake for 9–12 minutes, aiming for slight underbaking. After baking, if cookies have uneven edges, press them inwards with a metal spatula. Let them sit on the tray for 5 minutes before moving to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They look absolutely mouth-watering. This is a nice idea to make a cookie. Thanks for sharing!
You are so welcome!! Can’t wait to hear what you think! Enjoy! 🙂
My family would go crazy for this. Can’t wait to try this!
The instructions are very easy to follow. I made this for my kids and they absolutely loved the cookies! Thank you.
Oh my gosh, I’m drooling so hard! These are a must make!