Name: Salted Caramel Stuffed Chocolate Snickerdoodles Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 ⅓ cups (280g) all purpose flour; ½ cup (40g) unsweetened cocoa powder (choose a high-quality); 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1 teaspoon ground cinnamon; ¼ teaspoon kosher salt; 1 cup (226g) salted butter, softened to room temperature; 1 cup (213g) packed light brown sugar; ½ cup (100g) granulated sugar; 1 teaspoon vanilla extract; 1 egg; 1 egg yolk; 20 soft caramels, unwrapped (I use Werther’s soft caramels and rolled them into balls); ½ cup (100g) granulated sugar for rolling; 2 teaspoons ground cinnamon for rolling

Jump to Recipe· 3.9 from 36 reviews

If you’re a cookie lover with a penchant for bold flavors, the Salted Caramel Stuffed Chocolate Snickerdoodles Recipe is about to become your new favorite indulgence. Imagine the classic warmth of cinnamon and the soft chewiness of snickerdoodles, twisted with rich cocoa and filled with gooey salted caramel that oozes out with every bite. This recipe brings together the best of nostalgic comforts and a touch of elegant decadence, guaranteed to delight your taste buds in the most delightful way.

Ingredients You’ll Need

A stack of five thick, dark brown cookies sits on a white marbled surface, each cookie showing a cracked and slightly rough texture. The top cookie is broken in half, revealing a layer of melted caramel stretching between the two pieces, adding a golden orange shine to the otherwise deep brown color. The cookies look soft yet firm, and the stack casts a soft shadow in the light, with a blurred dark background that focuses attention on the cookies. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role, combining simple pantry staples with rich flavors to create that perfect balance of chew, spice, and sweetness. From the deep cocoa powder providing a subtle chocolate edge to the salted butter that enriches the dough, each contributes something essential to the final magic of these cookies.

2 ⅓ cups (280g) all purpose flour: The foundation for the perfect cookie texture — not too cakey, not too crisp.
½ cup (40g) unsweetened cocoa powder: Use high-quality cocoa to lend an intense, luxurious chocolate flavor that complements the cinnamon beautifully.
1 teaspoon baking soda: Helps the cookies rise just enough for a tender bite.
1 teaspoon cream of tartar: Adds the classic tang that defines traditional snickerdoodles.
1 teaspoon ground cinnamon: The warm spice that ties the whole cookie together and gives it that iconic snickerdoodle twist.
¼ teaspoon kosher salt: Balances the sweetness perfectly, especially highlighting the caramel filling.
1 cup (226g) salted butter, softened: Provides moisture and richness, ensuring each bite melts in your mouth.
1 cup (213g) packed light brown sugar: Adds caramel notes and chewiness to the dough.
½ cup (100g) granulated sugar: For sweetness and that wonderful outer crispness when rolling.
1 teaspoon vanilla extract: Enhances all the flavors with a subtle floral note.
1 egg: Helps bind the dough together while adding moisture.
1 egg yolk: Extra richness and helps create a chewy texture.
20 soft caramels, unwrapped: These are the luscious, gooey heart of each cookie—Werther’s soft caramels are a stellar choice.
For rolling the cookies: ½ cup (100g) granulated sugar + 2 teaspoons ground cinnamon: This sweet-spice mixture coats each ball of dough, giving you that signature snickerdoodle crunch with a chocolate twist.

How to Make Salted Caramel Stuffed Chocolate Snickerdoodles Recipe

Step 1: Mix Dry Ingredients

Start by whisking together the all-purpose flour, cocoa powder, baking soda, cream of tartar, ground cinnamon, and kosher salt in a large bowl. This ensures the cocoa and spices are evenly distributed, creating a balanced flavor in every bite.

Step 2: Cream Butter and Sugars

In a separate bowl, beat the softened salted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy—this usually takes about 3-4 minutes with a hand mixer or stand mixer. The creaming process introduces air, giving your cookies a tender texture that’s simply irresistible.

Step 3: Add Eggs and Vanilla

Next, mix in the egg, egg yolk, and vanilla extract until fully combined. The egg yolk adds extra richness, while the vanilla boosts the overall flavor profile of your dough.

Step 4: Combine Wet and Dry Ingredients

Gradually add your dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tougher cookies. The result should be a cohesive dough that’s slightly firm but pliable enough to roll.

Step 5: Prepare Caramel Balls and Dough Balls

Roll the unwrapped soft caramels into small balls, roughly the size of a marble. Then, take about two tablespoons of cookie dough and flatten it in your palm. Place a caramel ball in the center, folding the dough completely around the caramel to seal it inside. This is the heart of the Salted Caramel Stuffed Chocolate Snickerdoodles Recipe — those melty caramel centers will steal the show.

Step 6: Roll in Cinnamon Sugar

Mix the granulated sugar and cinnamon in a shallow bowl. Roll each caramel-stuffed dough ball through this cinnamon sugar mixture, coating them evenly. This creates a wonderful crispy coating that contrasts beautifully with the soft cookie interior.

Step 7: Bake to Perfection

Place the coated balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set but the centers still look soft. As the cookies bake, the caramel melts inside, creating that indulgent gooey surprise.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling time helps the cookies set without losing that perfect chewy texture. Then, prepare yourself for a warm, gooey bite that perfectly showcases the essence of the Salted Caramel Stuffed Chocolate Snickerdoodles Recipe.

How to Serve Salted Caramel Stuffed Chocolate Snickerdoodles Recipe

A woman's hand holds a round, flat piece of dark brown dough with a smooth texture. On top of the dough, near the center, sits a small square of light brown caramel with a slightly shiny, soft appearance. The background is a deep blue color with a rough, textured look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these cookies shine on their own, you can elevate them with a sprinkle of flaky sea salt on top just before baking to highlight the salted caramel. A light dusting of powdered sugar after baking adds a touch of elegance and sweetness without overpowering the rich flavors.

Side Dishes

Pair your cookies with a scoop of vanilla bean ice cream or a small glass of cold milk to perfectly balance the warm spices and decadent caramel filling. For grown-ups, a cup of coffee or a frothy latte complements the cinnamon and chocolate notes wonderfully.

Creative Ways to Present

To wow your guests, serve these cookies warm on a rustic wooden board with scattered caramel candies and cinnamon sticks for a cozy, inviting display. You might also sandwich two cookies around a layer of softened buttercream or whipped cream to create a festive treat bursting with oozy caramel goodness inside and out.

Make Ahead and Storage

Storing Leftovers

Store any leftover salted caramel stuffed chocolate snickerdoodles in an airtight container at room temperature for up to 4 days. The cookies maintain their chewy texture and keep the caramel perfectly gooey without drying out.

Freezing

You can freeze the unbaked dough balls, already rolled in cinnamon sugar and stuffed with caramel, on a parchment-lined tray for up to 3 months. Once frozen solid, transfer them to a freezer-safe bag. When you’re ready for a fresh batch, bake them straight from the freezer, adding a couple of extra minutes to the baking time.

Reheating

Warm your leftover cookies in a microwave for about 10 seconds or place them in a preheated oven at 300°F (150°C) for 5 minutes. This reheating method revives that gooey caramel center and soft cookie texture, making it taste freshly baked all over again.

FAQs

Can I use different caramel candies for this recipe?

Absolutely! Soft caramels like Werther’s are ideal because they melt smoothly, but feel free to experiment with other soft caramel candies just ensure they are soft enough to create that gooey center without hardening.

What if I don’t have cream of tartar?

Cream of tartar gives snickerdoodles their characteristic tang and helps with leavening. If you don’t have it, you can substitute with an equal amount of lemon juice or vinegar, but the taste may be a bit different.

Can I make these cookies gluten-free?

Yes, by substituting the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum, you can enjoy this Salted Caramel Stuffed Chocolate Snickerdoodles Recipe without gluten.

Why is the dough rolled in cinnamon sugar?

This rolling adds the classic snickerdoodle exterior crunch and infuses the cookies with an extra cinnamon-sugar sweetness that perfectly contrasts with the rich chocolate and salted caramel inside.

How do I prevent the caramel from leaking out during baking?

Take care to fully seal the dough around each caramel ball and use soft caramels rather than hard candies. Also, avoid overfilling and give the dough a quick chill before rolling to help hold its shape while baking.

Final Thoughts

I truly hope you give this Salted Caramel Stuffed Chocolate Snickerdoodles Recipe a go—once you taste that warm, cinnamon-chocolate dough wrapped around a molten salted caramel center, you might just find your new go-to cookie. This recipe is a beautiful blend of comforting classic flavors and indulgent sweetness, perfect for sharing with friends, family, or savoring all to yourself. Happy baking and even happier eating!