Caramel Surprise Snickerdoodles Recipe

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Kathy Dixon Modified: March 24, 2022
Caramel Surprise Snickerdoodles Recipe

How To Make Caramel Surprise Snickerdoodles

Treat your taste buds to some soft, caramel-filled, and deliciously spiced cookies by whipping up this easy-to-make snickerdoodles recipe!

Preparation: 1 hour 25 minutes
Cooking: 10 minutes
Cool Time: 10 minutes
Total: 1 hour 45 minutes



For Cookies:

  • cupsall-purpose flour,spoon and leveled
  • 2tspcream of tartar
  • 1tspbaking soda
  • 1tspground cinnamon
  • ½tspsalt
  • 1cupunsalted butter,melted
  • 1cupgranulated sugar
  • cuplight brown sugar,packed
  • 1large egg,room temperature
  • 2tsppure vanilla extract
  • 12soft caramel candies,wrapped, such as Kraft Caramels, or Werther’s Original Baking Caramels

For Topping:

  • ¼cupgranulated sugar
  • 1tspground cinnamon



  1. Toss the flour, cream of tartar, baking soda, cinnamon and salt together in a large bowl. Set aside.

  2. In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar together until smooth. Use a whisk in order to prevent the butter from separating. Whisk in the egg, then the vanilla until combined.

  3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very thick and heavy, yet slightly crumbly.

  4. Cover the dough tightly with plastic wrap and chill for at least 1 hour.

  5. Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.

  6. Unwrap the caramels and cut each into 4 pieces. 

  7. Remove the dough from the refrigerator and roll the dough into balls, about 1½ tablespoons of dough each. There will be about 20 to 24 balls. The dough will be crumbly, but the warmth of hands will allow the balls to stay intact.

  8. Break each dough ball in half. Make a thumbprint into the bottom of one half and press 2 pieces of caramel inside. 

  9. Smoosh the other half of the dough on top and roll the dough between the hands to make a smooth ball. Make sure the caramels are completely wrapped inside.


  1. Mix the granulated sugar and cinnamon together in a small bowl. 

  2. Roll each stuffed dough ball into the mixture to coat evenly. Place 10 balls of dough onto each cookie sheet.

To Bake:

  1. Bake the cookies for 10 to 11 minutes. The cookies will look very puffy, soft, and under-baked.

  2. Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes, before transferring to a wire rack to cool completely.

  3. Serve and enjoy!

Recipe Notes

  • The cookies stay fresh covered at room temperature for 1 week. Depending on the caramel used, it will stay soft inside the cookie for the first day or two. Otherwise, the cookies will have to be warmed up for a few seconds in the microwave to get the caramel gooey again.
  • Freezing Instructions: The cookies freeze well for up to 2 months. The cookie dough balls freeze well for up to 2 months.


  • Calories: 192.38kcal
  • Fat: 8.42g
  • Saturated Fat: 5.07g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.16g
  • Polyunsaturated Fat: 0.56g
  • Carbohydrates: 27.60g
  • Fiber: 0.50g
  • Sugar: 15.76g
  • Protein: 2.07g
  • Cholesterol: 28.44mg
  • Sodium: 103.14mg
  • Calcium: 16.58mg
  • Potassium: 76.87mg
  • Iron: 0.76mg
  • Vitamin A: 68.67µg
  • Vitamin C: 0.03mg
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