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Snickerdoodle Caramel Cookies

/5
COOK TIME
13 min
TOTAL TIME
28 min + chill time
SERVINGS
16-24 cookies

Yep, you heard that right. Snickerdoodle and caramel. At first, I was skeptical but I gave these a try while Dave and I were catching up on dvr shows. After these came out of the oven, I broke open the cookie and the warm caramel did that gooey stringy thing that is amazing, I knew these were a winner.

Besides my pumpkin love, caramel is my second favorite fall flavor. Mixed with these classic snickerdoodle cookies is a perfect fall cookie. A bit gooey, a bit crunchy with the extra bonus of the warm caramel stringy thing. I’m slightly obsessed with the caramel. 

Heads up that the dough should be chilled for at least an hour, but these are really easy cookies to put together.

Let me know if you are as excited about warm caramel as I am? What are your favorite fall flavors?

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Snickerdoodle Caramel Cookies

A bit gooey, a bit crunchy with the extra bonus of the warm caramel stringy thing. I’m slightly obsessed with the caramel.

Prep time: 15 min + chill time  |  Cook time: 13 min  |  Total: 28 min + chill time

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Ingredients

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup unsalted butter, softened to room temp
1 cup sugar
2/3 cup packed brown sugar
2 large eggs, room temp
1 and 1/2 teaspoons pure vanilla extract
Pre wrapped caramel candies
For Rolling the cookies
1/4 cup sugar
1 and 1/2 teaspoons ground cinnamon

Instructions

1. Mix together: flour, baking powder, baking soda, cream of tartar and salt. Set aside.
2. In a mixture, beat the butter on high until smooth and creamy, about 2 minutes. Scrape down the bowl, then add the sugar and brown sugar and beat again on medium until fluffy, light in color. Beat in the eggs and vanilla, scrape the bowl as needed.
3. Slowly add the dry ingredients into the butter mixture a little at a time and mix on low until combined. The dough will be thick and sticky. Transfer dough into foil or plastic wrap and chill for 1 hour minimum or up to 3 days.
4. Remove chilled dough from fridge, let sit for 10-15 minutes to take the chill off so it’s easier to work with. Preheat oven to 350 degrees and line a cookie sheet with parchment or a silicone baking mat.
5. Combine the cinnamon and sugar for the topping. Scoop about 2 tablespoons of cookie dough and break in half. Place one half on the cookie sheet and make a thumbprint in it. Place half a caramel in the thumbprint. Then place the other half of dough on top of the caramel. Then roll the whole thing in your hand to make a ball, making sure the caramel piece is completely covered. Roll the ball in the cinnamon/sugar mixture and place back on the cookie sheet.
6. Bake for 11-13 minutes or until the edges look lightly browned. Remove from the oven and leave on the baking sheet for about 5 minutes, then transfer to a cooling rack. Take a cookie, break in half and ooh and ahh at the caramel filling. Enjoy!

Notes

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4 Responses

    1. Agreed, these would be good anytime. I bet you have a big list of things you can eat once you can have dairy again!

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