Caramel Snickerdoodles

[maybetoday]

CARAMEL SNICKERDOODLES





yield: 24
prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTES


INGREDIENTS

COOKIES

1 cup unsalted butter, softened

1 cup sugar

⅓ cup light brown sugar, packed

1 egg

2 tsp vanilla

2 ¾ cups flour

2 tsp cream of tartar

1 tsp baking soda

1 tsp ground cinnamon

½ teaspoon salt

12 Kraft caramel candies


CINNAMON SUGAR

¼ cup sugar

1 tsp cinnamon


INSTRUCTIONS

Cream butter, sugar, and brown sugar in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until thoroughly combined.


Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt in a separate bowl. Add to the creamed mixture and mix thoroughly.


Tightly cover dough and chill for at least 1 hour.


Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.


Unwrap the caramels and cut each into 4 pieces. Remove the dough from the refrigerator and roll about 1 ½ tablespoons of dough into a ball.


Break each dough ball in half. Make a thumbprint into the bottom of one half and press two pieces of caramel inside. Cover with remaining half and roll filled dough into a ball. Make sure caramels are completely covered.


Mix the ¼ cup sugar and cinnamon together in a small bowl. Roll each filled dough ball into the mixture to coat evenly. Place on cookie sheet about 2 inches apart.


Bake cookies for 10-11 minutes. Cookies may look underbaked, which is okay.


Remove from oven and cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.


Store in an airtight container for up to 1 week at room temperature or freeze for up to two months.


NOTE: For an extra yummy treat, warm room-temperature cookies in the microwave for 5 to 8 seconds for an ooey, gooey center.

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