So, I think I have discovered the best cookie ever. Seriously. I may have plenty of cookie recipes here on the blog, but truthfully, I don’t eat a lot of them. If it’s a new recipe, obviously I will sample a few, just to make sure they’re okay. Ha! Otherwise, the major cookie consumption is done by my kids and husband. These cookies though. Oh my word. I am in heaven. I had made these apple cider caramels partly because I wanted to make caramels, but also partly because I wanted to stuff them inside a cookie. Don’t question my line of thought, because I don’t even understand it.
I know that I already have a snickerdoodle recipe on the blog, but when I saw this one on my instagram feed, I decided it was high time I try a different one. It had been too long since I made these fabulous cookies anyway. I can’t help it, I get so wrapped up with the chocolate flavors. Sometimes going back to a classic is the way to go. These didn’t disappoint at all. And, there is no refrigeration required!
So, these Apple Cider Caramel Stuffed Snickerdoodles. They are so soft and buttery and cinnamony. And pillow soft. Unlike the lumpy pillow of mine I just discovered that was making for uncomfortable nights. Into the trash that one went! But yes, soft cookies. Then the center with the chewy, gooey caramel, it just puts them over the top! I tried one when they were still warm on the pan, and I was in ecstasy. I usually have enough self restraint to limit myself to 1 cookie for my dessert for the day, but I literally couldn’t keep my hands off of these. I may or may not have had 4 or 5 cookies in one day. Maybe. So, you’ve heard it here first, they are addicting! Yes, the caramels in the center are optional, but highly recommended. And yes, you can also use regular store-bought caramels. But I think the extra work is well worth it. Trust me. Make these, go curl up with a hot cup of tea, a good book and a handful of cookies.
For the cookies
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, plus 1 egg yolk
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 3/4 cups all-purpose flour
- 2 dozen apple cider caramels
Cinnamon sugar mixture
- 1/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
- Preheat oven to 325°F. Line a baking sheet with a parchment paper or silpat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
- Reduce the speed to low and add in flour, mixing until just combined.
- In a separate small bowl make your cinnamon sugar mixture by whisking the cinnamon and sugar together until combined.
- Using a medium cookie scoop, scoop out the dough and roll into a ball. Gently press the ball into a flat round. Place a caramel in the center, and wrap the cookie around the caramel, until it is no longer visible. Roll into a ball, then roll in the cinnamon sugar mixture until coated. Repeat until all the cookie dough and caramels are gone.
- Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking. They will seem under baked, but will harden as they cool. Do not over bake!
- Allow the cookies to cool on the baking sheet completely before removing and storing. Serve or store in an airtight container up to 5 days at room temperature.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 234
Nutritional information is only an estimate.