Caramel Surprise Snicker Doodle Cookies Recipe 445 Recipes

CARAMEL SNICKERDOODLES

Steps:

• With an electric mixer cream together butter and sugar until light and fluffy. Add in egg and vanilla and mix until combined.
• In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
• Slowly add flour mixture to butter mixture, mixing well between each addition. NOTE: The dough should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the mixture is crumbly, mix in water one teaspoon at a time until the dough holds together.
• Mix cinnamon and sugar together and place in a shallow bowl.
• Measure dough with a 1/4 cup measure. Divide the dough in half, placing a caramel in between the layers and then press the edges back together so that there are no cracks. The final shape should be a thick disc. Roll each disc to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with a silpat liner or parchment paper.
• Bake at 350˚F for 12-15 minutes or until the center is just set. Let cool 2 minutes then cool on a wire rack. Enjoy!

CARAMEL SNICKERDOODLE COOKIES RECIPE

Steps:

• In a mixing bowl, cream together the butter, granulated sugar and brown sugar.
• Add the egg and egg yolk and mix until thoroughly combined.
• Dump this dry mixture into the wet mixture and mix until just combined. Don't over-mix!
• In a separate bowl, whisk together the flour, cinnamon powder, cream of tartar, baking soda and salt.
• Chill this dough for at least an hour so that it's easier to handle.
• Scoop out small portions of the dough and shape them into small balls. Flatten them on the palm of your hands and place a caramel in the center. Then, roll them into a ball shapes again.
• In a small bowl, combine cinnamon and sugar.
• Roll the cookie dough balls in this bowl of cinnamon sugar. Place them on a cookie tray, lined with parchment paper. If you like, you can flatten them slightly with the palm of your hands (results in thinner cookies).
• Bake at 350 degrees for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft. Enjoy!

SALTED CARAMEL SNICKERDOODLES

Steps:

• Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
• Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
• Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
• Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.

CARAMEL SURPRISE SNICKER DOODLE COOKIES RECIPE - (4.4/5)

Steps:

• Instructions 1. Heat a pan over medium heat. Add the sliced butter and whisk until melted. Continue to whisk as the butter begins to cook. As it browns it will start to foam and will have a nutty aroma. Pay careful attention not to burn the butter, it can turn quickly. Remove from the heat and allow to cool. 2.While the butter is cooling, whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a medium bowl. 3. Once the butter has cooled, cream it with the brown sugar in the bowl of your stand mixer until smooth. 4. Add the eggs one at a time and beat well after each addition. 5. Mix in the vanilla and buttermilk, mixing until it is combined. 6. Add in the dry ingredients and mix until just combined. 7. Cover the dough and chill for at least 8 hours or overnight. (The cookies bake better when chilled overnight.) 8. When ready to bake, preheat the oven to 350 degrees and line your cookie sheet with parchment paper or SILPAT. 9. In a small bowl, combine the 1/4 cup sugar and cinnamon and set aside. 10. Roll at least 2 Tbsp of the chilled dough into a ball, making a small indention with your thumb in the center the dough. (Try not to let the heat of your hands soften the dough too much.) Place a 1/2 piece of the caramel into the well and then fold the sides of dough around the caramel. Use your hands to seal & shape the dough into a ball. (Again remembering not to let the heat of your hands soften the dough too much.) 11. Toss the dough ball in the cinnamon & sugar mixture and place on the prepared cookie sheet. Bake for 8-10 minutes. Allow cookies to cool on the pan for 3-4 minutes before removing them to a wire rack to cool completely. Enjoy!! These are so frickin' good! ~Kristi