Today’s recipe for the most amazing caramel stuffed snickerdoodles comes to you from the cookbook of one of my oldest blogging friends, Maria Lichty of Two Peas & Their Pod.
Maria is one of the first people I connected with when I started blogging. We commented on each other’s posts for years (remember when that was, like, the thing to do?!), then made our online friendship real when we hung out at her Better Blog Retreat, then at my Kroger & Tillamook Weekend in Detroit, then at a number of other press events. I’ve even shot a few posts for her blog!
Oh also we’re both obsessed with baking so there’s that.
Suffice to say, I have a real soft spot for Maria. So when she sent me a copy of her new cookbook, I knew I wanted to share a full recipe from it on my blog with you all.
So say hello to Caramel Stuffed Snickerdoodles, friends! Chewy, gooey, and oh so caramelicious. I’d eat a whole batch of these if I could. Well, I actually almost did, so……
How to make Caramel Stuffed Snickerdoodles:
I absolutely love how easy these Caramel Snickerdoodles were to make. You use store-bought caramels, which basically means creating a snickerdoodle cookie dough, then stuffing your dough balls with a pad of caramel before swirling it around in cinnamon sugar. I mean… are you drooling yet?
All of Maria’s recipes are tried and true, so you can literally open any page of the book and know that that recipe is going to be a knockout. Plus, it’s studded with pics of her boys, who are the absolute CUTEST EVER! If you’re looking for a fantastic cookbook for your foodie friends this holiday season, Maria’s is pretty much perfect.
Happy caramel stuffed snickerdoodles, friends!Print
Caramel Stuffed Snickerdoodles
for the snickerdoodles
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup unsalted butter cut into tablespoon pieces
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon plain Greek yogurt
- 18 caramels cut in half
- Flaked sea salt for sprinkling on top of cookies
for the cinnamon sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
- In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
- Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight or for up to 2 days.
- When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
- In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
- Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don’t over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set.
- Transfer cookies to a wire cooling rack and cool completely.