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.
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.
Leave a comment and rate this recipe!
How can I substitute the cream of tartar? Where I live is nearly impossible to find
Hi Natalia! You can sub it out for 1 1/2 teaspoons of baking powder!
Hi! The flavor is unbelievably amazing. Thank you for the recipe. Unfortunately my cookies were super flat. Do you pack the brown sugar or loose measure? I tried chilling the dough balls for an hour before baking. I can’t figure out why they are so thin.
I don’t know if this will help, but whenever I notice my cookies are spreading too much/too thin, I usually take that as a sign there isn’t enough flour. And whenever I make soft chocolate chip cookies or oatmeal cookies, I don’t wash my hands before adding the chips/oatmeal and tap the top of the dough. If the dough sticks to my skin badly then there isn’t enough flour, a little sticking to the skin is fine.
Hello, curious, does the caramel stay soft after the cookies cool? This recipe looks amazing!
Hi Morgan-yes! It will be soft, but not as gooey soft as the centers of a warm cookie.
can I use homemade caramel instead of store brand..like Dulce de Leche
Hey Vanda! You could definitely use a homemade caramel for the gooey centers! I would be a little hesitant to use a super soft caramel like dulce de leche because it might just entirely dissolve into the cookies. That being said, we’ve never tried it, so I can’t be sure! A homemade soft caramel that can hold its shape enough to be cut into individual pieces would be the way to go! Let us know how it goes!
Just made this recipe. Took 2x the amount and got exactly 80 cookies ( not true. I got 81, but I had to taste one beforehand).
I saldy didn’t have any rock salt, so it is kind of missing, but these are amazing!! I can highly recommend this recipe to anyone who would want to try it!
The cookies took 10 minutes at 180°C.
Amazing! So happy you enjoyed these! You always have to taste test 🙂