I have found a recipe for you if you love caramel and snickerdoodle cookies. It is a match made in heaven!

These cookies are so incredibly soft, slightly chewy, and they are loaded with lots of flavor!

How To Make Caramel Snickerdoodles

First, gather all your ingredients.

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon fine sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
12 soft caramels, cut in half

TOPPINGS:

1/4 cup granulated sugar
1 and 1/2 teaspoons ground cinnamon

Next, whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to low and beat in eggs, one at a time, and the vanilla until just blended. Scrape down the sides and bottom of the bowl as needed.

Slowly add in the flour mixture and beat until just combined. The cookie dough will be thick.

Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour or up to 3 days.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 to 4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

To make the topping, combine 1/4 cup sugar and 1 and 1/2 teaspoons ground cinnamon in a small bowl. Set aside.

Scoop about 2 Tablespoons of cookie dough and then break the dough in half. Make a thumbprint into the bottom of one half and press a caramel half inside.

Place the other cookie dough half on top and roll the dough between your hands to make a smooth ball. Make sure the caramels are completely wrapped inside.

Roll ball into cinnamon-sugar topping and place on baking sheet. Repeat with remaining cookies.

Bake the cookies for 11 to 13 minutes, or until very lightly browned and crisp looking on the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven.

Allow to cool for 5 minutes on the cookie sheet. Transfer to wire rack to cool completely.

Tips & Tricks

Cookies stay fresh covered at room temperature for up to 3 days.
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 7.
If you would like to freeze the cookie dough you can for up to 3 months BUT only the dough and not with the caramels because they do not freeze well. Thaw overnight in the refrigerator before rolling/shaping.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill® Gluten Free Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Caramel Snickerdoodles

Adapted from Sally's Baking Addiction

By: Tammie

January 6, 2020
24
1 hr 30 min
Print this

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon fine sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
12 soft caramels, cut in half
Toppings:
1/4 cup granulated sugar
1 and 1/2 teaspoons ground cinnamon

Directions

Step 1: Whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.
Step 2: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
Step 3: Reduce the speed to low and beat in eggs, one at a time, and the vanilla until just blended. Scrape down the sides and bottom of the bowl as needed.
Step 4: Slowly add in the flour mixture and beat until just combined. The cookie dough will be thick.
Step 5: Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour or up to 3 days.
Step 6: Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 to 4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
Step 7: Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Step 8: To make the topping, combine 1/4 cup sugar and 1 and 1/2 teaspoons ground cinnamon in a small bowl. Set aside.
Step 9: Scoop about 2 Tablespoons of cookie dough and then break the dough in half.
Step 10: Make a thumbprint into the bottom of one half and press a caramel half inside.
Step 11: Place the other cookie dough half on top and roll the dough between your hands to make a smooth ball. Make sure the caramels are completely wrapped inside.
Step 12: Roll ball into cinnamon-sugar topping and place on baking sheet. Repeat with remaining cookies.
Step 13: Bake the cookies for 11 to 13 minutes, or until very lightly browned and crisp looking on the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven.
Step 14: Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.