Description
Thin and chewy snickerdoodles rolled in cinnamon sugar and stuffed with salted soft caramels.
Ingredients
Scale
- 3/4 C Butter, at room temperature
- 3/4 C Granulated Sugar
- 1/4 C Brown Sugar
- 2 tsp. Vanilla
- 1 Lg Egg, at room temperature
- 1/4 C Pumpkin Butter
- 2 1/4 C All Purpose Flour
- 1 tsp Cream of Tartar
- 2 tsp Baking Soda
- 1 TBSP Cinnamon
- 1/2 tsp. Salt
For Cinnamon Sugar Coating
- 1/4 C Granulated Sugar
- 1/4 C Brown Sugar
- 1/2 TBSP Cinnamon
Instructions
- In a the bowl of a stand mixer with the paddle attachment cream the butter and sugars together for 5 minutes. Add the egg and vanilla, mix to combine. Add the pumpkin butter, mix to combine.
- Add the flour, baking soda, cream of tartar, cinnamon, and salt. Mix until just combined, don’t over mix. Chill the dough in the fridge for 1 hour.
- Slice the caramels in half and mix the cinnamon sugar coating.
- Preheat the oven to 350 and take the dough out of the oven. Use a large (2 oz) cookie scoop to portion the dough into 14 cookies. Flatten the dough slightly in your hands and press a caramel into the center. Pinch the dough around the caramel sealing it inside, then roll the dough into a ball in your hands. Roll in cinnamon sugar.
- Place 4-6 cookies on parchment lined cookie sheets and bake for 8 minutes. Then, rap the cookie sheet on the counter a few times to flatten the cookies and then bake an additional 2 minutes.
- Cool on the cookie sheet for 2-3 minutes, then transfer to a cooling rack to cool completely.