Caramel Stuffed Snickerdoodle Cookies

Okay, these Caramel Stuffed Snickerdoodle Cookies? They’re soft, chewy, and filled with a gooey caramel center that melts right in your mouth. Sweet cinnamon on the outside, rich caramel on the inside—so good.

I made them one weekend, and let me tell you—they disappeared fast. That first warm bite with the caramel surprise? Total magic.

They’re super easy to make. Just roll, stuff, and bake. Let’s make a batch together—you’re gonna want to eat them warm, trust me!

Why You’ll Love This Recipe

• Classic Flavor with a Gooey Center: Snickerdoodles are known for their tangy, spiced flavor, but the addition of caramel brings richness and surprise to each bite.
• Soft and Chewy Texture: The combination of brown sugar and butter, along with just the right balance of baking soda and powder, makes cookies that are soft in the center with lightly crisp edges.
• Foolproof for Beginners: This recipe is straightforward and doesn’t require advanced techniques. If you can roll cookie dough and unwrap a caramel, you’re already halfway there.
• Crowd-Pleaser: Kids love the surprise center, while adults appreciate the nostalgic, buttery flavor. They’re great for gifting or serving at get-togethers.
• Make-Ahead Friendly: The dough can be prepared and chilled ahead of time, making these easy to bake on your schedule.

What You Need to Know Before You Start

Prep Time: 25 minutes
Chill Time: 30 minutes (for easier handling and better structure)
Bake Time: 10 to 12 minutes
Cooling Time: About 15 minutes
Total Time: ~1 hour 15 minutes

Yield: Makes approximately 18 medium-sized cookies (1.5–2 tablespoons of dough each)

Skill Level:
This recipe is easy enough for beginners, yet enjoyable for seasoned bakers looking for a twist on a traditional favorite. The stuffing technique may require a bit of practice at first, but it’s simple and rewarding once you get the feel for it.

Required Kitchen Tools

Having the right tools makes baking more efficient and enjoyable. Here’s what you’ll need for this recipe:

• Large Mixing Bowls: One for wet ingredients, one for dry.
• Medium Whisk or Silicone Spatula: For combining the batter thoroughly without overmixing.
• Electric Mixer (Optional): Speeds up the creaming process, but you can use a sturdy spoon and elbow grease if needed.
• Measuring Cups and Spoons: For accurate measurements. Spoon and level your flour for best results.
• Cookie Scoop or Tablespoon Measure: Helps portion the dough evenly for uniform cookies.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and helps cookies bake evenly.
• Baking Sheets (2): Line with parchment to make cleanup easier.
• Wire Cooling Rack: To cool cookies without overbaking from residual heat.
• Plastic Wrap or Foil: For chilling the dough.

Ingredients for Caramel Stuffed Snickerdoodle Cookies

Each ingredient plays a role in achieving soft texture, rich flavor, and that signature cinnamon-sugar finish. Use room temperature ingredients for best results.

• 3/4 cup unsalted butter (softened): Butter adds flavor and moisture. Softening it helps it cream more easily with sugar.
• 3/4 cup packed light brown sugar: Provides moisture, softness, and a hint of molasses flavor that pairs well with caramel.
• 1/4 cup granulated sugar: Adds sweetness and balances the moisture in brown sugar.
• 1 large egg: Acts as a binder, helping to hold the dough together.
• 2 teaspoons vanilla extract: Rounds out the warm flavor and enhances the richness of the dough.
• 1 tablespoon molasses (optional but recommended): Deepens the flavor and complements the spices and caramel.
• 2 1/3 cups all-purpose flour: The base of the dough; spoon and level to avoid over-measuring.
• 1/2 teaspoon baking soda & 1/4 teaspoon baking powder: The combination gives the cookies their classic puff and soft texture.
• 4 teaspoons ground cinnamon: Used in both the dough and the cinnamon-sugar coating, delivering warmth and depth.
• 2 teaspoons ground ginger: Adds a touch of spiced sharpness.
• 1/2 teaspoon ground cloves: Strong and aromatic, a little goes a long way.
• 1/4 teaspoon ground nutmeg: Offers subtle spice to round out the blend.
• 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
• 16–18 soft caramels (like Kraft or Werther’s), unwrapped: These become the gooey center. If caramels are firm, warm slightly in your hand before shaping dough around them.
• 1/4 cup granulated sugar + 1 tablespoon cinnamon: For rolling. This adds the classic crackled snickerdoodle exterior.

How to Make Caramel Stuffed Snickerdoodle Cookies

Follow these step-by-step instructions to make sure your cookies turn out soft, chewy, and perfectly filled.

1. Prepare the Dough

Cream the Butter and Sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is creamy and slightly fluffy. This usually takes about 2–3 minutes using a hand mixer on medium speed, or a few extra minutes if mixing by hand.

Add Wet Ingredients:
Mix in the egg, vanilla extract, and molasses (if using). Stir until the mixture is smooth and fully combined. Scrape down the sides of the bowl as needed.

2. Mix the Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg until well blended.

3. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring with a spatula or mixer on low speed until no dry streaks remain. The dough will be thick but soft. If it’s too sticky to work with, chill it for 15–30 minutes.

4. Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up, making it easier to shape and reducing cookie spread while baking.

5. Shape the Cookies

Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon cinnamon for rolling.

Using a cookie scoop or spoon, scoop about 1.5 tablespoons of dough and flatten it slightly in your palm. Place one soft caramel in the center and carefully wrap the dough around it. Seal the edges so the caramel is completely enclosed. Roll the dough ball in the cinnamon-sugar mixture.

Repeat with remaining dough and caramels. Space cookies at least 2 inches apart on the baking sheets.

6. Bake

Bake for 10 to 12 minutes, or until the edges are set and the tops have slight cracks. The centers may look soft — that’s okay. They’ll continue to cook as they cool.

7. Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The caramel will be hot inside, so give them time to firm up slightly before serving.

Variations for Caramel Stuffed Snickerdoodle Cookies

Want to mix things up a little? Try these easy adaptations:

• Sea Salt Finish: After baking, sprinkle a pinch of flaky sea salt on top of each cookie for a sweet-salty contrast.
• Chocolate Caramel: Swap the caramels with chocolate-covered caramels or Rolos for a chocolate twist.
• Brown Butter Base: Brown the butter before mixing for a nutty, richer flavor. Let it cool before creaming with sugars.
• Mini Version: Use smaller dough portions and cut soft caramels in half to create bite-sized cookies for sharing.
• Spice Variations: Add cardamom or allspice for a more festive or exotic flavor profile.

How to Serve Caramel Stuffed Snickerdoodle Cookies

These cookies are delicious warm, when the caramel is soft and stretchy, but they’re also great at room temperature. Here are some ways to serve them:

• With Warm Drinks: Perfect alongside a mug of hot cocoa, chai tea, or coffee.
• As a Dessert Board Addition: Stack them with brownies, bars, and fruit for a sweet platter.
• For Gifting: Place cooled cookies in a decorative tin or box lined with wax paper for a cozy homemade gift.
• With Ice Cream: Serve warm cookies with a scoop of vanilla or cinnamon ice cream for an easy dessert plate.

How to Store Caramel Stuffed Snickerdoodle Cookies

At Room Temperature:
Store cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment or wax paper between layers to prevent sticking.

In the Fridge:
If your home is warm or humid, refrigerate the cookies for up to 1 week. Let them come to room temperature before serving, or gently microwave for a few seconds to soften the caramel.

Freezing Baked Cookies:
Cool completely, then freeze in a single layer on a baking sheet. Once firm, transfer to a freezer-safe container or bag. Freeze for up to 2 months. Reheat from frozen in a 300°F (150°C) oven for 5–7 minutes to revive the texture.

Freezing Unbaked Dough Balls:
Form and fill the cookie dough balls, then freeze on a tray. Once frozen, store them in a freezer bag. Bake directly from frozen—just add 1–2 extra minutes to the baking time.

Tips and Tricks for Success

• Seal the Dough Well Around the Caramel: Exposed caramel may leak out. Make sure there are no gaps in the dough ball before baking.
• Use Soft Caramels: Firmer caramels won’t melt well. If yours are a bit stiff, warm them in your hand for a few seconds or microwave for 3–5 seconds to soften slightly.
• Don’t Overbake: Cookies may look underdone in the center. That’s normal. Overbaking can dry out the cookie and harden the caramel.
• Chill the Dough: This keeps the cookies from spreading too much and helps hold the caramel inside.
• Work Quickly: If the dough warms up too much while shaping, pop it back in the fridge for 10 minutes before continuing.

Nutrition

Here’s the estimated nutrition information per cookie (based on a yield of 18 cookies):

Nutrient	Amount (per cookie)
Calories	210
Total Fat	9g
Saturated Fat	5g
Cholesterol	25mg
Sodium	105mg
Carbohydrates	31g
Dietary Fiber	0.5g
Sugars	19g
Protein	2g

Note: Nutrition values are approximate and can vary based on exact ingredients used.

FAQs

Can I use homemade caramel instead of store-bought?
Yes, but be sure it’s firm enough to handle and shape inside the dough. Softer, chewy caramels work best—gooey sauces won’t hold up during baking.

Why did my caramel leak out during baking?
This usually happens when the dough wasn’t sealed tightly around the caramel. Make sure the caramel is completely covered, with no cracks or gaps in the dough.

Can I skip chilling the dough?
You could, but the cookies will likely spread too much and the caramel may ooze out. Chilling also improves flavor and makes shaping easier.

What kind of caramels work best?
Look for soft, chewy varieties like Kraft, Werther’s soft caramels, or similar. Avoid hard or crumbly caramels, as they won’t melt properly.

Can I make these gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend designed for baking. The texture may be slightly different, but the flavor should still shine.

How do I store the cookies without them sticking together?
Layer cookies with wax or parchment paper inside an airtight container. This prevents the caramel from sticking, especially in warm conditions.

Conclusion

Caramel Stuffed Snickerdoodle Cookies offer the perfect balance of familiar warmth and playful indulgence. With cozy spices, tender cookie dough, and a soft caramel center, they’re a delightful dessert for fall, winter—or honestly, any time of year.

Whether you’re baking them for a holiday party, a homemade gift, or just a quiet night in, these cookies are easy to make and hard to resist. Keep the dough chilled, seal your caramels well, and enjoy the sweet reward of golden, spiced cookies with a molten surprise inside.

Happy baking!