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Caramel-Filled Snickerdoodles

June 21, 2011 by Audra 57 Comments

MG_0018

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!

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Caramel-Filled Snickerdoodles
Yield: 4 dozen cookies
 
Ingredients
  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup pure vegetable shortening
  • 1¾ cups sugar, plus more if needed
  • 2 tablespoons ground cinnamon, plus more if needed
  • 2 large eggs
  • 48 soft caramel candies or Rolos unwrapped
Instructions
  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 1½ 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 ¼ cup sugar and the ground cinnamon.
  5. Use a small (1¼-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.
3.5.3251
Snickerdoodle Recipe courtesy of Martha Stewart

Filed Under: Cookies, Recipes Tagged With: Caramel, Cinnamon

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Comments

  1. Laura @ Sprint 2 the Table says

    June 21, 2011 at 1:15 pm

    Just when I though I couldn’t love snickerdoodles more! Love the gooey caramel with the cinnamon. Guess I’m going to the grocery store today!

    Reply
  2. icancookthat says

    June 21, 2011 at 1:21 pm

    These look so delicious! What a great photo

    Reply
  3. Erin says

    June 21, 2011 at 1:33 pm

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

    Reply
  4. In Katrina's Kitchen says

    June 21, 2011 at 1:39 pm

    I think I just passed out about 5 minutes ago when I started reading your post. Whew! THAT is one ahhh-mazing cookie!

    Reply
  5. Erin says

    June 21, 2011 at 1:41 pm

    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!

    Reply
  6. [email protected] says

    June 21, 2011 at 3:40 pm

    These look amazing! Snickerdoodles are already in my top 5 favorite cookies- the caramel might have moved it up a couple spots!

    Reply
  7. Lizzy says

    June 22, 2011 at 12:54 am

    Mmmmm….I like the way you think! Caramel makes everything better :)

    Reply
  8. yasmeen says

    June 22, 2011 at 3:13 am

    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!

    Reply
  9. Vanessa says

    June 22, 2011 at 4:25 am

    How have I never thought of combining caramel and snickerdoodles?? Insane.

    Reply
  10. Katie Mar says

    June 22, 2011 at 4:45 am

    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 :)

    Reply
  11. Elena (Running in Heels After Child) says

    June 22, 2011 at 4:56 am

    Those look good, I am like you on refusing to use shorting, but I will have to check out my health food store for a natural option.

    Reply
  12. Jun says

    June 22, 2011 at 4:57 am

    I’m imagining the gooey caramel stuffed snickerdoodles in my mouth. Have to try this.

    Reply
  13. Jessica's Dinner Party says

    June 22, 2011 at 8:04 am

    Love your two photos! Makes me want to make these cookies and pull them apart too!

    Reply
  14. The Procrastobaker says

    June 22, 2011 at 8:49 am

    oh my goodness, they look so ridiculously tempting! fabulous photos too :)

    Reply
  15. baobabs says

    June 22, 2011 at 9:03 am

    very naughty but all so nice!

    Reply
  16. Kayla says

    June 22, 2011 at 3:33 pm

    I love snickerdoodles! These look lovely!

    Reply
  17. [email protected] says

    June 22, 2011 at 4:58 pm

    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.

    Reply
  18. Isabelle @ Crumb says

    June 22, 2011 at 8:53 pm

    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. :)

    Reply
  19. Cassie @ Bake Your Day says

    June 22, 2011 at 11:09 pm

    These sound truly awesome, definitely not your average stuffed cookie! :)

    Reply
  20. jamelafamela says

    June 23, 2011 at 3:23 am

    wow.

    Reply
  21. melissa says

    June 23, 2011 at 5:43 am

    Mmmmm. Now I see a little piece of heaven. Definitely will be making these babies soon:)

    Reply
  22. Colleen @ What's Baking in the Barbershop?! says

    June 23, 2011 at 11:44 am

    Oh my, these look wonderful! Caramel candies are now on my grocery list. :) Great idea!!

    Reply
  23. kitchenarian says

    June 23, 2011 at 1:49 pm

    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?

    Reply
  24. S.V. says

    June 23, 2011 at 3:03 pm

    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! :)

    Reply
  25. Cook With Susan says

    June 23, 2011 at 3:27 pm

    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.

    Reply
  26. Sandra says

    June 23, 2011 at 4:18 pm

    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!

    Reply
  27. Amal Alalem امال العالم says

    June 23, 2011 at 7:49 pm

    I love the picture, I will try the recipe and I will tell you about my family comments
    Thanks a lot

    Reply
  28. sensiblecooking says

    June 23, 2011 at 8:42 pm

    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.

    Reply
  29. Audra says

    June 23, 2011 at 8:49 pm

    Thanks Everyone! I really appreciate all the sweet words. :)
    @Kitchenarian. I use Sepctrum Organics Shortening http://www.spectrumorganics.com/?id=87

    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!

    Reply
  30. BigFatBaker says

    June 24, 2011 at 2:57 am

    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!

    Reply
  31. Emily @ eat.drink.run. says

    June 24, 2011 at 4:50 pm

    wow seriously!? my mouth is watering…

    Reply
  32. Michelle Benoit (Chocolate Central) says

    June 25, 2011 at 4:28 am

    Thanks for the tip about what kind of caramels to use. I loved your honesty in this post. Congrats on making Top 9 on Foodbuzz AGAIN!

    Reply
  33. Anonymous says

    June 26, 2011 at 4:29 pm

    Looks absolutely delicious!!

    Reply
  34. Anonymous says

    June 30, 2011 at 2:59 pm

    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!

    Reply
  35. Mariel Sarah says

    July 20, 2011 at 5:54 pm

    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.

    Reply
  36. Tracy says

    July 23, 2011 at 10:05 pm

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

    Reply
  37. Lizzie says

    July 25, 2011 at 12:56 pm

    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.

    Reply
  38. Patty H. says

    September 29, 2011 at 5:31 pm

    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!

    Reply
  39. Nydia Pie Abc says

    December 21, 2011 at 6:13 am

    cool… they were AMAZING!!

    Reply
  40. Singlegirlinseattle says

    December 25, 2011 at 5:15 am

    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!

    Reply
  41. Cassafras says

    January 30, 2012 at 3:06 am

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

    Reply
  42. Jessica Ngo says

    February 22, 2012 at 11:11 pm

    What alternative would you suggest for the shortening?

    Reply
  43. Audra says

    February 23, 2012 at 5:24 am

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

    Reply
  44. Alecsma says

    April 21, 2012 at 11:12 pm

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

    Reply
  45. Audra says

    April 21, 2012 at 11:14 pm

    Hmm- sorry to hear that. Did you use soft caramels?

    Reply
  46. Judy says

    June 9, 2012 at 2:01 am

    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.

    Reply
  47. Audra says

    June 11, 2012 at 3:24 am

    I’m sorry you didn’t love them as much as I did. I definitely tasted the caramel!

    Reply
  48. dileepadayan says

    August 7, 2012 at 5:45 am

    i will make today. i am a cook. i have also a recipe site.

    Reply
  49. friscochick415 says

    September 23, 2012 at 4:49 pm

    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!!!

    Reply
  50. Mendenhall Holly says

    January 6, 2013 at 3:41 pm

    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 :)

    Reply
  51. Audra says

    January 6, 2013 at 3:44 pm

    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. :)

    Reply
  52. el says

    September 7, 2013 at 2:00 am

    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.)

    Reply
    • Maggie says

      September 9, 2013 at 10:09 pm

      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.

      Reply
      • Emily Murphy says

        December 16, 2014 at 6:54 pm

        Oh that sounds good!

        Reply
  53. Emily Murphy says

    December 16, 2014 at 6:54 pm

    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?

    Reply
    • Audra says

      December 18, 2014 at 10:29 pm

      Hmm I think that would be way too gooey. What did you end up doing?

      Reply
  54. HappyCamper says

    August 22, 2015 at 5:28 pm

    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.

    Reply

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