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Salted Caramel Snickerdoodles
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Three simple words: Salted Caramel Snickerdoodles.
Has a more perfect cookie ever existed? The chocoholics among us may protest, but when it comes to taste and texture, these snickerdoodles take the
Imagine the perfect marriage of taste and texture. On the flavor front, we’ve got a cinnamon-rolled snickerdoodle dough that’s buttery and light with a touch of tang courtesy of cream of tartar (a snickerdoodle must!). And on the texture front, we’re pairing up chewy caramel centers with slightly crisped cookie edges. Bake up this recipe for Salted Caramel Snickerdoodles and the result is the ultimate update on a cookie classic.
For all those with a love of caramel and also a major love of chocolate, don’t miss Caramel-Stuffed Chocolate Chip Cookies. And then keep that cookie party rockin’ with a full lineup of even more tasty treats, including Peanut Butter Chocolate Chunk Cookies, Peanut Butter and Jelly Sandwich Cookies, Strawberry Cheesecake Cookies and more crave-worthy favorites.
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Salted Caramel Snickerdoodles
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar, divided
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 22 soft caramels (See Kelly's Notes)
- 1 Tablespoon cinnamon
- Large-flake sea salt, for garnish
In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
In the bowl of stand mixer fitted with the paddle attachment, cream together the butter and 1 1/2 cups of sugar until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating just until combined.
Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper or Silpats.
In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon.
Using a spoon, scoop out about 2 tablespoons of cookie dough and flatten it slightly. Roll a soft caramel into a ball, and then place it in the center of the dough and cover the caramel completely with the dough. Roll the cookie into a ball then lightly roll it in the cinnamon-sugar mixture on all sides. Place the cookie on the baking sheet then repeat the filling process with the remaining dough, spacing the cookies at least 2 inches apart. Sprinkle the tops of each cookie with a small pinch of flake salt.
Bake the cookies for 12 to 15 minutes until they are slightly underbaked. Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes. (See Kelly's Notes.) Transfer the cookies to a wire rack to cool completely.
I prefer the Werther's Original Soft Caramels because they are easy to roll into a ball and remain soft even after the cookies have cooled.
It's important to underbake the cookies and let them cool for 10 minutes on the baking sheets before moving them to ensure they retain their shape. If you move them too soon, the caramel will be too soft and may sink to the bottoms of the cookies.
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