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STS Cookin’: Caramel Snickerdoodles

This week I’ve decided to continue the dessert theme with a cookie recipe. I’ve always been partial to snickerdoodles and after finding this recipe at Sally’s Baking Addiction I decided to give it a shot.

The key here is to use a true soft caramel. You want something that you can squish with your fingers in the wrapper. That will make it soft enough to melt when the cookie bakes.


3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cream of tartar

1/2 tsp salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2/3 cup packed light brown sugar

2 eggs

1.5 tsp vanilla extract

12 soft caramels, cut in half


1/4 cup granulated sugar

1.5 tsp ground cinnamon


Whisk the dry ingredients together and set aside.

In a large bowl or stand mixer, beat the softened butter until smooth and creamy, about 2 minutes. Add in the brown and granulated sugar and beat until combined.

Add the vanilla and eggs and mix until combined.

Slowly add the dry ingredients while mixing on a low speed. Once combined, cover the dough and refrigerate for at least 1hour.

Remove from the fridge and let stand 30 minutes if it was in the fridge for 3-4 hours or more. Preheat oven to 350°F

Combine the topping ingredients. Set aside.

Scoop about 2 Tbsp of dough and break in half. Place one of the half pieces of caramel into the middle and bring the two pieces of dough together. Roll into a ball and make sure the caramel is not visible. Roll in the topping ingredients and place on a pan.

Bake the pan of cookies for 11-13 minutes, the center will seem to be underdone, this is ok. Remove and let cool on the cookie sheet for 5 minutes. Remove from the cookie sheet and place on a rack to dry.