Finally got around to trying the
Caramel-Filled Snickerdoodle recipe I found over at
The Baker Chick! Oh, these are good. Better than good, in fact. They are an absolutely decadent treat.
They're a pretty big cookie, and I have the feeling that I made them even bigger than I was supposed to, because I only got 40 cookies out of a batch that should have made 4 dozen.
Here's how to make them:
Caramel Filled Snickerdoodles
Print Recipe
1 stick butter, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup cinnamon-sugar mix
caramels, unwrapped
Cream together butter, shortening and sugar with a stand mixer. Add eggs. Mix flour, cream of tartar, baking soda & salt together in another bowl and add to butter mixture. Mix on low speed until a soft dough forms.
Pinch off pieces of dough about 1 TBL in size. Flatten 2 pieces and top one with a caramel. Then squeeze the 2 pieces together until the caramel is completely covered. Shape into a ball.
Dip into the cinnamon-sugar and place on a cookie sheet lined with parchment paper or Silpat.
Space cookies apart on cookie sheet to allow for spreading as the cookies bake.
Bake in preheated 400-degree oven. After 5 minutes, rotate the cookie sheet to allow for even baking. Cool cookies on a wire rack.
Here's what they look like after baking:
Enjoy!
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