Here’s yummy recipe number three

Caramel Surprise Snickerdoodles Recipe

 

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Overview

·                                 Prep Time: 1 hour

·                                 Cook Time: 15 minutes

·                                 Total Time: 1 hour, 30 minutes

·                                 Yield: 24-28 cookies

Ingredients

Cookies

·       2 and 3/4 cups all-purpose flour

·       2 teaspoons cream of tartar

·       1 teaspoon baking soda

·       1 teaspoon ground cinnamon

·       1/2 teaspoon salt

·       1 cup (2 sticks) unsalted butter, melted

·       1 cup granulated sugar

·       1/3 cup light brown sugar, packed

·       1 large egg, at room temperature

·       2 teaspoons vanilla extract

·       12-14 soft wrapped caramel candies

Topping

·       1/4 cup granulated sugar

·       1 teaspoon ground cinnamon

Instructions

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

In a medium-size bowl, whisk the melted butter, granulated sugar and brown sugar together until smooth. Whisk in the egg, then the vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be slightly crumbly. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 30-45 minutes.

Preheat oven to 375 degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

Cookies

Unwrap and cut each caramel candy into 4 pieces.

Remove the dough from the refrigerator and roll the dough into balls, 1.5 Tablespoons each. You'll have about 24 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact.

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

Cover the caramel pieces with the other half and mold it around the caramels, making sure they are completely wrapped inside.

Roll the caramel-stuffed dough ball in your hands to make sure the ball is completely smooth.

Topping

For the topping, mix the granulated sugar and cinnamon together in a small bowl.

Roll each stuffed dough ball into the mixture to coat evenly.

Place 8 balls of dough onto each cookie sheet.

Bake the cookies for 10 minutes. The cookies will look very soft and under baked.

Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

This recipe and pictures from Bed, Bathand Beyond