Caramel Stuffed Snickerdoodles

Caramel Stuffed Snickerdoodles

Scroll to find recipe and step by step instructions.

Servings Size:

• makes approximately 8-10 cookies

Measurements:

Cookie Dough:

• 1 cup butter

• 1/4 cup brown sugar

• 1 cup white sugar

• 1 egg

• 2 tsp vanilla extract

• 1 tbsp corn starch

• 2 & 3/4 cup all-purpose flour

• 1 & 1/2 tsp baking powder

• 1/2 cup white sugar + 2 tbsp cinnamon (to roll your cookies in)

Caramel

• 3/4 cup butter

• 2 cups brown sugar

• 3/4 cup corn syrup

• 1 can condensed milk (14 oz)

• 2 tbsp vanilla extract

• 1 tsp salt

Click Here to go to full page for Soft Caramel Filling recipe & instructions!

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Filling Cookies

To fill cookies without it oozing out is simple—thick cookie, thick filling. There is no other way around it, honestly. If you have a thinner filling, it is necessary to freeze or completely chill your filling. The soft caramel in this recipe is thick but will thin out very easily in heat, so it is necessary to chill your filling completely before stuffing your cookies.

With the cookie dough part, it is necessary to make a thick dough that will not stick to your fingers much. If your dough comes out slightly sticky, add more flour. Add about 2-3 tablespoons at a time until it is not sticky, but still a soft moldable texture. Your environment temperature may have a slight effect on how your dough comes out so do not rely solely on the exact gram measurements in the recipe, if your cookie dough has an odd consistency.

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Measurements In Grams:

Cookie Dough:

• 215 grams butter

• 50 grams brown sugar

• 200 grams white sugar

• 1 egg (60 grams)

• 6 grams vanilla extract

• 7.5 grams corn starch

• 350 grams all-purpose flour

• 8 grams baking powder

• 100 grams white sugar + 16 grams cinnamon (to roll your cookies in)

Caramel

• 170 grams butter

• 440 grams brown sugar

• 390 grams corn syrup

• 330 grams condensed milk (14 oz)

• 16 grams vanilla extract

• 1 tsp salt

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Instructions

• Step 1

  • Preheat oven to convection 350 degrees fahrenheit.

  • Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white)

• Step 2

  • Add in brown sugar and white sugar.

  • Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

• Step 3

  • Add your large egg and stir into mixture.

  • Mix in vanilla.

• Step 4

  • Add flour, baking powder, corn starch and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

• Step 5

  • This step is optional:

  • Chill dough for 30 minutes (or even up to 48 hours), to let the ingredients settle together and create the best tasting cookie! You can even freeze the dough, up to 2 months, to have pre-made dough for whenever you want a cookie!

  • Scoop about 1/3 cup of dough into your hand and flatten out. Add about a tbsp of chilled soft caramel into the middle of your flattened dough. Cover the caramel with the dough until it is safely stuffed in the center.

  • Roll your dough in cinnamon and sugar mixture.

• Step 6

  • Place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

• Step 7

  • After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.

  • Bake cookies for 13-15 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside.

• Step 8

  • For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

• Step 9

  • You can store these in the fridge for up to 12 days or store at room temperature for 8 days!