Caramel Stuffed Snickerdoodle Cookies – Easy Snickerdoodles Recipe

Caramel stuffed snickerdoodle cookies start with the soft, cinnamon sugar base you already love. Then, without much extra effort, you tuck a molten caramel inside and transform the cookie into something unforgettable.

This recipe is part of my holiday cookie tray every year, but I reach for it most when I want to offer something familiar with just a little twist. You get the chewy bite and the tang from cream of tartar, like any of the classic snickerdoodle cookie recipes, but the gooey center feels like a quiet reward.

Why These Snickerdoodles Work So Well

These cookies bake up thick and soft, with a golden cinnamon sugar crust and a tender middle that holds its shape without turning dry. The caramel melts but doesn’t disappear. It holds its ground inside the cookie, so when you take that first bite, you feel the warmth and stretch of soft candy.

They belong with other snickerdoodle cookies easy enough to prep ahead, but they always get more attention on the table. The secret, of course, is in how that caramel center transforms a good cookie into something with a little drama.

If you’re looking for more cinnamon sugar favorites, I also keep this cinnamon sugar muffins recipe nearby for quick fall mornings.

Ingredients That Keep the Texture Chewy and Balanced

The cream of tartar does more than give the cookies their signature tang. It also helps create the chewy texture snickerdoodles are known for. I’ve tested versions without it, and they lose some of that tender crumb.

Use soft caramels, the kind you can press gently with your finger. If they’re too hard, they won’t melt properly. I usually warm mine slightly if the kitchen is cold. A short burst in the microwave helps if you need it.

Butter vs. Shortening: What Gives the Better Bite?

I’ve made this recipe using both butter and a half-butter, half-shortening mix. Butter wins every time for flavor and richness. Shortening does make the cookie puff slightly more, but I find the all-butter version bakes with better flavor and a more delicate finish. If you’re after texture alone, the split base works. For overall taste, stick to butter.

If you’re interested in a classic variation without caramel, this classic snickerdoodle cookies recipe uses the same base dough with great results.

How to Fill and Shape Each Cookie Ball

Once the dough is mixed, I use a tablespoon scoop to portion it evenly. Press each ball flat in your palm, add a soft caramel to the center, and fold the dough around until fully enclosed. Roll it gently until smooth.

Don’t skip the cinnamon sugar coating. That little roll in spiced sugar finishes the outside with that classic sparkle. It also helps balance the caramel’s richness.

I usually set the cookies on parchment, spaced out more than usual. The caramel causes a bit more spread, especially if the dough is warm. Chilling the filled balls for 10 minutes before baking helps hold their shape.

Baking Tips for a Soft Center and Crisp Edge

Bake just until the edges are set and the centers still look slightly underdone. That keeps them soft and chewy even after cooling. Mine take exactly 11 minutes at 375°F, but every oven has its own opinion.

Let the cookies rest on the tray for 5 minutes before moving them to a rack. The caramel needs time to settle. If you try to move them too quickly, the bottoms may tear.

These pair beautifully with other autumn cookie recipes like these pumpkin snickerdoodle cookies, which lean into a slightly spiced pumpkin base.

Serving and Storage Advice from My Notes

Once cooled, these keep well in a tin for 3 days at room temperature. If you need to make them ahead, store the shaped dough balls (with caramel inside) in the fridge for up to 48 hours or freeze for longer. Let them sit on the counter for 15 minutes before baking from chilled.

When I serve these, I usually warm a few in the oven at 275°F for about 5 minutes to revive that soft center. If you’re wrapping them up for gifts, tuck in a note to reheat gently before eating.

They stay chewy, but that warm middle is what gets remembered.

Save and Share These Cookies

If this recipe brings something new to your baking tray, pin it to your board so it’s easy to find again. These caramel filled snickerdoodle cookies deserve a place in any holiday plan or weekend treat.

Have questions about ingredient swaps or how they turned out in your kitchen? I’d love to hear from you in the comments. Your experience helps others make their batch just right.

FAQ

Can I use store-bought caramel candies for the filling?

Of course, you can! Store-bought soft caramel candies work great. They take some work out and will surely ensure a deliciously gooey centre.

How do I prevent the caramel from leaking out during baking?

Wrap caramels entirely in cookie dough and bake. Chilling the dough balls helps them keep their shapes; these will seal the caramel inside.

What is the purpose of cream of tartar in this recipe?

Snickerdoodles would quite simply not be snickerdoodles without cream of tartar, that helps them achieve not only tang but also rather a crinkly top and chewiness in the middle.

Can I make the dough ahead of time?

The dough may be prepared in advance and kept in the refrigerator for a day or two. Then pull the dough out when the moment calls.

How do I know when the cookies are done baking?

Watch for lightly golden edges; the centre should still be undercooked. They will continue to firm up more as they cool.

How should I store the baked caramel-stuffed snickerdoodles?

Store baked cookies in an airtight container at room temperature. They are going to keep fresh up to 5 days. Longer storage, freeze them.