Caramel Stuffed Snickerdoodles
Soft and fluffy snickerdoodle cookies stuffed with ooey gooey caramel.
Servings:16 servings
Ingredients
- ¾ cup butter, softened (12 tablespoons)
- 1 cup sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 2 cups flour
- 1 small (3.4 ounce) box instant vanilla pudding mix , (dry, not prepared) - must be instant
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 16-20 soft caramels, unwrapped (such as Kraft)
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
- Cream together butter and sugar until fluffy. Add egg and vanilla and mix well.
- In another bowl, whisk together flour, pudding mix, baking powder, 2 teaspoons cinnamon, and salt. Add dry ingredients to wet ingredients and mix until dough comes together. Cover and chill at least 1 hour.
- In a small bowl whisk together the 1/4 cup sugar and 1 teaspoon cinnamon. Roll about 4 tablespoons of dough into a ball. Break the ball in half, place a caramel into the center of one half, then press the two halves back together to cover the caramel and roll into a ball again. Roll ball in the cinnamon-sugar mixture, then place on a lightly greased baking sheet. Repeat with remaining dough and caramels.
- Bake at 350 degrees for 10-12 minutes. Allow to cool for 10 minutes on the baking sheet before transferring to a cooling rack. Store in airtight container. Serve at room temperature or heat the cookies in the microwave for 5-8 seconds before serving to make the caramel extra gooey.
Notes
Store in airtight container at room temperature.
Nutrition
Calories: 169 kcal, Carbohydrates: 36 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 12 mg, Sodium: 104 mg, Potassium: 60 mg, Fiber: 1 g, Sugar: 23 g, Vitamin A: 39 IU, Vitamin C: 1 mg, Calcium: 49 mg, Iron: 1 mg