Wow. I thought I loved snickerdoodles before I made these cookies, but I had no idea that I could love them even more stuffed with gooey caramel! Cinnamon and caramel are so unexpectedly delicious together, and I love the combination of textures between the soft cookie and the luscious caramel. Best of all, they're quick and easy to make with storebought caramels!
These cookies are best warm (and we could hardly wait long enough for the caramel to cool before we shoved them in our mouths) but if you're eating them the next day, popping them in the microwave for a few seconds works great to soften up the caramel again. Yum!
adapted from How Sweet Eats
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla
1 3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk (if needed)
18 caramels, unwrapped
1/4 cup sugar
1 tablespoon cinnamon
Preheat oven to 375. In a large bowl or the bowl of a stand mixer, cream butter and 1 cup sugar together. Beat in egg and vanilla until blended. Add flour, salt, baking powder, and 1 1/2 teaspoons cinnamon, and stir to form a dough. If the dough is too thick and crumbly, add milk to soften it up a little.
Whisk together 1/4 cup sugar and 1 tablespoon cinnamon. Divide dough into 18 equally sized balls. Flatten each ball with your palm and press a caramel into the middle. Wrap the dough around it to cover the caramel completely and form a ball again. Roll ball in cinnamon sugar mixture and place on a lightly greased baking sheet. Press down gently to flatten dough just a little. Bake 10-12 minutes.
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