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Caramel Filled Snickerdoodles

These caramel filled snickerdoodles bring a fun surprise to the center of each classic cinnamon-coated cookie.
Prep Time 30 mins
Cook Time 10 mins
Resting time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 4 dozen cookies


  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 cup butter room temperature
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 3 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • Filling
  • 1 cup caramel bits or caramel cubes, cut into halves

Cinnamon sugar topping

  • ½ cup granulated sugar
  • 1 tablespoon cinnamon


  • Cream together butter and sugars. Mix in eggs and vanilla bean paste.
  • In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Once combined, stir this into your butter mixture. Mix until a firm dough has formed.
  • Form your dough into tablespoon-sized balls. Before rolling, flatten out each ball and fill the center with 4-5 caramel bits, or one caramel cube.
  • Roll each dough ball so that the caramel is at the center.
  • Combine sugar and cinnamon in a small, wide bowl. Roll each dough ball in the cinnamon sugar mixture before placing on a plate or cookie sheet.
  • Refrigerate your cookie dough balls for 15-30 minutes and preheat your oven to 375 degrees F.
  • Once the oven has preheated and the cookie dough is relatively firm, place your cookies on a prepared baking sheet and bake for about 10 minutes.
  • Remove promptly from oven and allow them to briefly cool on their pan before transferring them to a wire rack to cool completely.
Keyword caramel, cinnamon, cookies, snickerdoodles, sugar cookies