Beware basic betches. I'm about to state your worst nightmare: the end of Fall is nearing. So make the best of this last month before winter comes a knockin! What a better way to wind down the season by baking your favorite autumn sweets?!
These caramel stuffed snickerdoodles are a simple favorite with a delicious twist, a.k.a. perfection.
Makes: 2 dozen Prep Time: 10-15 min Bake Time: 10-12 min Total Time: 30-39 min
Ingredients:
- 1/2 cup softened butter
- 1 cup white granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 3/4 cups flour
- 1/4 tsp salt
- 1/2 teaspoon baking powder
- 1 1/2 tsp cinnamon
- 20 soft caramel candies, unwrapped
For Rolling:
- 1/4 cup sugar
- 1 tbsp cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl, beat egg together with vanilla, butter, and sugar.
3. Add salt, baking powder, cinnamon, and flour to the mixture.
4. In a separate smaller bowl, mix rolling sugar and cinnamon. Set the rolling mixture aside.
5. Using a cookie scooper (or a tablespoon), divide the dough into 1-2 tbsp pieces. Roll each into a ball with your palms.
6. Flatten the balls of dough and place a caramel in each. Wrap the caramels within the dough, using palms to roll into balls once again.
7. Roll each unbaked cookie with the cinnamon sugar mixture that was set aside.
8. Place each on an ungreased cookie sheet 2 inches apart.
9. Bake for 10-12 minutes.
10. Cool before eating or storing. Do not refrigerate.
The best time to eat these are shortly after cooling down, when the caramel is still melted. Once the cookies are fully cooled, the caramel begins to harden once again. Still delicious, just chewy!
Enjoy!
