Apple Cider Caramel Stuffed Snickerdoodles
A twist on the classic Snickerdoodle, with a surprising chewy apple cider caramel center.
Equipment
- 1 #30 cookie scoop holds about 2 tablespoons
Ingredients
Snickerdoodle Cookies
- 227 grams unsalted butter, room temperature removed from fridge 30 minutes before making the cookie dough
- 264 grams granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 375 grams all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon Diamond Crystal Kosher salt
Assembly
- 23 apple cider caramels (recipe below) or 23 Werther's Chewy Caramel Candies
- 1/2 cup coarse white sanding sugar
- 1 teaspoon cinnamon
- 1 1/2 teaspoons freeze dried apple powder
Instructions
- In a large bowl and hand mixer or stand mixer fitted with paddle attachment, cream room temperature butter, and granulated sugar for 2-3 minutes, Scrape down sides of bowl. Add egg, egg yolk and vanilla and mix until well incorporated. Scrape down sides of bowl.
- Place flour, cream of tartar, baking soda, cinnamon and salt in a medium sized bowl. Whisk gently to combine. On low speed, gradually add dry ingredients to mixer. Mix just until they dry ingredients are incorporated into the wet.
- Using a #30 cookie scoop (about 2 tablespoons), scoop a ball of dough and pack it in well with your fingers to level out the top. Before releasing dough from scoop, stuff one caramel into the center of dough ball, pushing well, to bury it in the center of the dough. Release dough ball onto a parchment lined baking sheet, and continue until all the dough is scooped.
- In a small bowl, mix together coarse sanding sugar, cinnamon and freeze dried apple powder. Roll dough balls in sugar mixture, pressing firmly to pack on lots of coating. Cover baking sheet with plastic wrap and chill for at least 1 hour or up to 3 days.
- Preheat oven to 350°F. Stack 2 half sheet pans (13x18 inches) together, lining the top sheet with parchment paper. Doubling the baking sheets insulates the bottom of the cookies so they do not get burned.
- Place on baking sheet, leaving at least 2 inches between cookies, as they will spread as they bake. I fit 6 cookies onto a half sheet pan (13x18 inches).
- Bake for 6 minutes. Rotate pan 180 degrees, in case you have any hot spots in your oven. Continue baking for an additional 5-6 minutes. Remove from oven and let cool completely on baking sheet. The toffee may ooze out and create scraggly looking cookies. Use a cookie cutter slightly bigger than the cookie to "scoot" the cookies (swirling motion to make cookies round again) while still warm once they are done baking. Repeat with remaining cookie dough.
- Cookies will flatten as they cool. These cookies will keep well at room temperature for a few days. For longer storage, freeze. The caramel will soften when thawed.
Notes
The Snickerdoodle cookie recipe base is adapted from sallysbakingaddiction. The chewy apple cider caramel center is from my imagination. The recipe for the caramels makes more than you will need for stuffing the cookies. They keep well in the fridge for several weeks.
If you don't want to make your own caramels, you can certainly use store-bought to stuff the cookies with. They will still be delicious, just not as intensely apple flavoured. I recommend Werther's Chewy Caramels. They stay soft in the center even after cooling.
The Snickerdoodles get rolled in a cinnamon sugar mixture that includes a bit of freeze dried apple powder. It can be ordered online. A little bit really packs a wallop of apple flavour.
Nutrition
Serving: 1cookieCalories: 225kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 91mgPotassium: 83mgFiber: 1gSugar: 20gVitamin A: 273IUVitamin C: 0.04mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!