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
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.