These are the best and softest Caramel Snickerdoodles you will ever have! The caramels are swirled through the Snickerdoodles to make sure that you have gooey caramels with every bite. SPOILER ALERT: one batch of these Caramel Snickerdoodles is not enough.
Best ever Caramel Snickerdoodles – super soft and gooey Caramels with every bite
These Caramel Snickerdoodles let your cookie dreams come true. They are my absolute favorite at the moment. I have to admit, that I made them four times last weekend, just for my husband and me. Yes, four times at just one single tiny weekend. This means that each of us ate 24 cookies in two days. WOW. How many calories have these been?? Ha, whatever…
If you like caramels and also Snickerdoodles, you will love these Caramel Snickerdoodles. They are soft, gooey, and unbelievable tasty. The caramels are not just in the center. They are swirled through the whole Snickerdoodles. This means that you have gooey caramels with every bite.
The consistency is totally awesome. The crunchy outside of the Snickerdoodles because of the sugar-cinnamon coating comes perfectly along with the soft cookie dough and the gooey caramels. You have 3 textures within one single cookie! Pretty amazing, isn’t it?
I love dense Peanut Butter and Chocolate Cookies, soft Nutella Hazelnut Cookies, stuffed PB&J Cookies, or even Chocolate Caramel Pretzel Cookies with different textures. But these Caramel Snickerdoodles are the new star and steals everyone’s show.
They are easy to make and ready to bake in 15 minutes. Just make the cookie dough, then heat wrapped caramels until soft but not too hot to touch and work into the cookie dough. In the video above you can see how to make them easily. Then bake 8-9 minutes until cookies look puffed and pale. Let cool for about 5 minutes and then transfer to a wire rack.
These gooey and soft Caramel Snickerdoodles will satisfy your sweet tooth when you have serious caramel, cookie, or any kind of sweet cravings.
If you try this best and softest ever Caramel Snickerdoodles recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Wanna seeee!
These are the best und softest Caramel Snickerdoodles you will ever have! The caramels are swirled through the Snickerdoodles to make sure that you have gooey caramels with every bite.
- 1/2 cup butter
- 1/2 cup granulated white sugar
- 1/8 cup brown sugar
- 1 vanilla bean
- 1 medium sized egg
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp granulated white sugar
- 1 tsp cinnamon
- 24 caramels
Preheat oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
Mix butter with sugars and vanilla* with a handheld or stand mixer fitted with a paddle attachment until creamy for about 1-2 minutes. Add egg and mix just until combined. Add flour, baking powder, and salt and mix just until combined. Form 12 equally sized balls out of the dough and set aside. Combine 3 tbsp of white sugar with cinnamon in a small bowl and set aside.
Heat two caramels in the microwave on a flat plate at the same time for about 20 seconds until soft and sticky but not too hot to touch. They should be as soft as possible but also firm enough for kneading. Then grab one cookie dough ball, flatten it and lay two caramels on it and fold it a few times to make sure that the caramel is everywhere in the dough and roll a ball (watch the video above). Then roll cookie ball into the sugar-cinnamon mixture and place it onto the baking sheet. Repeat this step until all cookies are done.
Bake in the preheated oven for about 8-9 minutes until they look puffed and pale. Do not overbake! Then take out of the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.