Caramel-Filled Snickerdoodles


Sometimes when I sit down to write a blog post I feel like the words flow totally effortlessly and I think to myself, “This is so easy! I really love writing!” Other times (like right now) I stare at photo on my screen for what feels like an hour with nothing to say. Here is my current train of thought: “I don’t know what to write about these cookies. I am tired. I have allergies at my parents house. I want to lie down. I have to blog something tomorrow! I haven’t blogged since Saturday. What is an interesting intro? Can I just write some random thoughts that I am thinking? Maybe I should just do that….” And here we are. So yeah- that’s that. Bloggers block.

Anyway…..I think I’m a little late on the stuffed cookie trend. I’ve been seeing them in blog-land non stop for the last few months but it’s taken this long for me to feel inspired enough to make my own. I’ve actually been wanting to make snickerdoodles for awhile but was having a hard time coming up with my own twist. In January right before I started blogging I made these puppies for the first time and wasn’t 100% happy with the results. See I refused to use shortening and these called for a bit of it. I was sure that like some things butter would be an easy substitute but for these it’s really not. They still tasted good, but they didn’t have that crispy edge/chewy center that make snickerdoodles so great.

MG_0001Lucky for me, I discovered a brand of Organic Non-hydrogenated shortening at a market in my hood. Since I bought the huge tub of it (for only 6 bucks- totally a steal,) I have been waiting for a chance to try these again! And I figured while I was at it, I’d jump on board the stuffed cookie thing for an extra twist!

Note: I used store bought Kraft caramels, but I highly recommend using anything that is on the soft side to begin with. If the caramels start out rock hard, the cookies will also harden when they cool and will need to be nuked.  Soft caramels or Rolo candies would work best!

Salted Caramel Snickerdoodles- The Baker Chick

Caramel-Filled Snickerdoodles

Yield: 4 dozen cookies


  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons 1 stick unsalted butter
  • 1/2 cup pure vegetable shortening
  • 1 3/4 cups sugar, plus more if needed
  • 2 tablespoons ground cinnamon, plus more if needed
  • 2 large eggs
  • 48 soft caramel candies or Rolos unwrapped


  1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
  2. Sift together flour, cream of tartar, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
  4. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.
  5. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar.
  6. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.
  7. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Serve warm.
  8. Store in an airtight container up to 1 week.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Snickerdoodle Recipe courtesy of Martha Stewart


  1. Good grief woman those looks amazing! And I totally know how you feel, somedays I am amazed I write anything at all.

  2. This cookies look great! I like your twist on a stuffed cookies! Caramel would be a perfect match for a snickerdoodle!
    I had blogger block for my post today too! Hate when that happens!

  3. Oh yum! I haven’t had a snickerdoodle since I was a kid… now that they’re stuffed with caramel I think I need to revisit this long lost friend. Thanks!

  4. these LOOK amazing!
    great concept.
    i get like that, too, where i have NO idea what to write.
    it’s okay though, i loved this blog post :)

  5. I didn’t realize my love for snickerdoodles could grow so much with the addition of just one little thing. You’ve made me excited about the stuffed-cookie revolution all over again.

  6. I’m not surprised you had so much trouble coming up with words for this post… that gorgeous photo of that oozing caramel centre pretty much says it all.
    Heck, I’m having trouble coming up with something intelligent to say in my comment besides snickerdoodles + caramel = OMGmustmakethisnow. :)

  7. Congratulations on Top 9! I love snickerdoodles and I think you are a genius for putting caramel in the center. I stopped buying shortening years ago, but would love to know what organic brand you used. Did you like the results?

  8. These look amazing!!! I’m going to have to make them and I;m totally going to have to find some organic shortening in my hood! :)

  9. Your cookies look amazing!!! And I will definitely make them. But it was your intro. that got me. It was almost as if you were in my head.

  10. I can totally relate to you..I have those bloggers blocks often hahaha..your recipe is so so so good..I could go for one or 10 right now LOL! Amazing photos sweetie!

  11. That is whole new dimension to snickerdoodle cookies. And don’t worry we blogger go through that thought quite often. Beauty of it is once you find that spot from where the thought flow it is hard stopping it.

  12. Thanks Everyone! I really appreciate all the sweet words. :)
    @Kitchenarian. I use Sepctrum Organics Shortening

    I have found it to work great! I also used it in frosting a few times. (Was amazing in the Vegan Raspberry Tiramisu Cupcakes I made…) So far it’s a great find!

  13. I couldn’t help but to LOL at the intro. I totally have those days. They are so annoying.
    Love the caramel cookies. I have been wanting to make stuffed cookies but still have yet to feel any inspiration. Hopefully soon because they really do look delicious!

  14. I made these last night and they are good. I have tried a few cookies from your site and mine always turn out flatter than yours. I am now thinking that it is the altitude here in Utah! :) I will have to try and figure out what to do to make them look like yours. I have been baking for years so I know it’s not the butter at room temperature issue…..just a challenge of baking at 4500 feet. Thanks again, I love your blog!

    1. If you will refrigerate the balls for at least 30 minutes before baking, they will not flatten as much!

  15. Hi Audra!! I finally got the courage to come take a looksie at your blog (I’ve been resisting the temptation because I knew once I looked I would want to try ALL your tasty treats) and I am in LOVE with this recipe!! Snickerdoodles are my FAVE and adding caramel to the center is just such a brilliant idea. I will definitely be trying these this weekend.

  16. I am so impressed with the photo progression of how the caramel finds its way inside the snickerdoodle. Thank you.

  17. I made these this weekend for a party and they were a HUGE hit. Super yummy, and I was amazed how nicely they spread and how well the caramel stayed contained inside! Thanks for the great recipe.

  18. Wow, I love Snickerdoodles, but I’ve never thought of putting candy in the center! My husband loves them even more than I do, and he really frowns upon switching up his favorite things, but I might just try it!

  19. Thanks for posting such a great recipe! I used the rolos. These were the first cookies i’ve ever made from scratch and took them into work for a cookie/exchange contest. I won best tasting and best overall and beat out a year over year reigning champion! Thanks Baker chick!

  20. These are amazing. I have made them twice so far and EVERYONE loves them. Thank you!

  21. Hey Jessica, you can just use all butter. The cookies will still taste great- they just may have a slightly different texture. Enjoy!

  22. Loved them when they came out of the oven but, after they’d cooled, they were as hard as a rock.

  23. I made these with great antipation but was very disappointed. The great Snickerdoodle taste overpowered the Rolo and caramel (used both) and decided these cookies weren’t worth the extra money and time – plain old Snickerdoodles are best left alone.

  24. i followed your recipe to the t-even had to go to 3 stores before i found the kraft caramel. made them last night at 11 pm to take to a party today at 11 am. bit into one this morning because i feared the caramel would be rock hard. i nearly chipped a tooth. ladies, beware that these cookies are meant to be served warm!!!

  25. I was just looking to make my brother some classic Snickerdoodles but this recipe was a disappointment, unfortunately. This recipe made 30, not 48 cookies. They also came out hard as rocks after cooling. Snickerdoodles shouldn’t have to be served warm, they should be moist and chewy at room temp. I didn’t fill them. I think candy inside/on top of cookies is overkill, a la Crumbs Cupcakes. (I am also very opinionated, did you notice?)I think the solution is making your own caramel dollops for filling. You could avoid the ideal candy/cookie temperature problem.
    If folks are looking for a basic Snickerdoodle recipe, this isn’t it. Sorry Audra! I’ll have to try your other ones if they come from a different source.
    The triple pumpkin cupcakes from a few months ago were like one of the best things I’ve ever eaten in my life and caused many co workers to fall in love with me, so I’ll remain a fan despite this not working out so well :)

  26. Hey Holly!
    I’m not offended- this is Martha Stewart’s snickerdoodle recipe not my own! It worked out well for me but I’m sure there are better ones out there. :)

  27. So people are complaining about the cookies getting hard after they’ve cooled. I found that if you cut the caramels in half, they tend to stay softer after they’ve cooled (but then the cookies have less caramel, so it’s really what you’re looking for.)

    1. Tried these a couple weeks ago and got rave reviews. I do agree with the comments on the Kraft caramels that they were too hard. I’ll make these again when I make my own caramels at the holidays.And I’ll compare this recipe to the cookie recipe I have used in the past.Thanks for the idea.

  28. I wish I would have read the comments before my trip to the store! LOL I am going to try making them tonight with the Kraft caramels- I am prepared to eat them all warm! Maybe a caramel ice cream sauce would be good in the inside?

  29. I have made these cookies twice and each time, a different person has told me that these were the best snickerdoodles they had ever tasted.
    Thank you for the recipe.

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