A snickerdoodle is a type of cookie made with a combination of brown sugar, cinnamon, nutmeg, and vanilla that originated in the United States.
The “snickerdoodle recipe” is a delicious dessert that can be made in the oven or with a mixer. They are also known as caramel-stuffed snickerdoodles.
Today’s recipe for the most incredible caramel loaded snickerdoodles comes from Maria Lichty of Two Peas & Their Pod, one of my oldest blogging pals.
When I initially began blogging, Maria was one of the first individuals I met. We’d been commenting on one other’s blogs for years (remember when that was cool?!) , then met up with her at her Better Blog Retreat, then at my Kroger & Tillamook Weekend in Detroit, and a few additional press events to make our online connection real. I’ve even shot a few of blog entries for her!
Oh, and we’re both baking addicts, so there’s that.
To say the least, Maria has a special place in my heart. So when she gave me a copy of her new cookbook, I knew I had to share a whole recipe with you all on my site.
So, friends, say hello to Caramel Stuffed Snickerdoodles! Chewy, gooey, and oh so deliciously caramelized. If I could, I’d devour the whole batch. Actually, I was on the verge of doing it, so……
Snickerdoodles with Caramel Stuffing:
I was blown away by how simple it was to prepare these Caramel Snickerdoodles. You utilize store-bought caramels, which entails making snickerdoodle cookie dough, filling the dough balls with a caramel pad, and then twirling it in cinnamon sugar. Do you think you’re drooling yet?
All of Maria’s recipes have been tried and proven, so you can open the book to any page and know that the dish will be a hit. It’s also chock-full of photos of her two sons, who are the CUTEST EVER! If you’re searching for a great cookbook to give to your gourmet friends for the holidays, Maria’s is a great choice.
Friends, enjoy your caramel packed snickerdoodles!
Snickerdoodles (for the snickerdoodles)
- 2 1/2 cups flour (all-purpose)
- 1 teaspoon bicarbonate of soda
- cream of tartar, 2 tblsp
- 1/2 teaspoon cinnamon powder
- a half teaspoon of salt
- 1 cup unsalted butter, sliced into tablespoons
- a quarter cup of brown sugar
- 1/2 cup sugar (granulated)
- a single huge egg
- 1 yolk of an egg
- 1 tbsp extract de vanille
- 1 tablespoon Greek yogurt, plain
- 18 caramels, half-cut
- Sea salt, flakes for sprinkling on top of cookies
for the sugar with cinnamon
- a quarter cup of granulated sugar
- 2 tablespoons cinnamon powder
- In a medium mixing basin, combine the flour, baking powder, and salt. Combine the flour, baking soda, cream of tartar, cinnamon, and salt in a mixing bowl. Remove from the equation.
- Heat a thick-bottomed pan over medium heat to brown the butter. Whisk in the cut butter while constantly whisking. Cook the butter until it is completely melted. The butter will begin to bubble, and browned specks will appear on the bottom of the pan. A nutty fragrance should be present in the butter. Keep an eye on the butter since it may rapidly turn from brown to burned. Allow butter to cool to room temperature after removing it from the heat.
- Combine the brown butter and sugars in the bowl of a stand mixer. Mix until everything is well blended. Combine the egg, egg yolk, vanilla extract, and Greek yogurt in a mixing bowl and beat until smooth. Mix in the dry ingredients in a slow, steady stream until just incorporated.
- Wrap the dough in plastic wrap and roll it into a ball. Refrigerate for at least 30 minutes before serving. The dough may be chilled overnight or for up to two days.
- Preheat the oven to 350 degrees F when ready to bake. 2 tablespoons of dough, rolled into balls Place a caramel chunk in the middle of the dough and flatten it gently with the palm of your hand. Wrap the cookie dough tightly around the caramel, ensuring sure it is thoroughly coated.
- Combine the cinnamon and sugar in a small bowl. In a bowl, combine the cinnamon and sugar and roll the balls in it. Place dough balls on a large baking sheet coated with parchment paper or a Silpat baking mat. Make sure the cookies are separated by approximately 2 inches. Season the tops of the cookies with salt.
- Bake the cookies for 8-10 minutes, or until the edges start to become golden brown. The soft cores will remain. Don’t overcook the potatoes. Cool the cookies for 2-3 minutes on the baking sheet, or until firm.
- Place the cookies on a wire rack to cool fully.
The “caramel stuffed cookies delish” is a recipe for a delicious and easy dessert. This recipe requires only five ingredients, making it a quick and easy snack to make.
Frequently Asked Questions
Is cream of tartar important in snickerdoodles?
A: Cream of tartar is a leavening agent in dough, which ensures that the final product rises. It also helps to bind together and create structure by acting as an acid when mixed with baking soda or acidic ingredients such as honey, molasses, brown sugar or lemon juice
What is the difference between a snickerdoodle and a cookie?
A: A snickerdoodle is made with white sugar, vanilla extract, cinnamon and nutmeg. Cookies are prepared using all-purpose flour, baking powder and salt.
Why do they call them snickerdoodles?
A: It is a traditional American cookie recipe that contains cinnamon, sugar and molasses.
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