Some dear friends invited us over for a bonfire, wine, and dessert after their precious littles had gone to bed. While I could have made something boring, I was kind of excited about an excuse to bake something off my Pinterest board.
Even though it was really way too warm for a bonfire (South Carolina is broken. Fix it, Lord), it's still fall, so I landed on these yummy sea-salt caramel-stuffed snickerdoodles. And yes, they're as decadent as they sound. We left the extras with our friends to give to their kids, and I think they approved. Aren't these babies just the cutest!?
The dough comes together quickly and easily, and the cookies bake really quickly. I love snickerdoodles anyway, and adding chocolate-covered caramel in the middle can only improve things. We'll definitely make them again. I even considered just adding regular caramels instead of Rolos - could be a fun twist. The options are endless.
Happy fall, y'all! And I hope wherever you are, you're actually experiencing fall-like temperatures - unlike us.
sea-salt caramel stuffed snickerdoodles
1/4 cup granulated sugar, for cinnamon-sugar topping
1 tablespoon ground cinnamon
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
1/4 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/8 teaspoon salt
Several packages (or a large bag) of Rolo candies (you need about 36 or so)
Preheat oven to 375. Line a baking sheet with parchment paper.
Combine 1/4 cup sugar and cinnamon in a small bowl and set aside.
In a large bowl, beat 1 1/2 cups sugar and butter at medium speed until light and fluffy.
Beat in eggs one at a time.
Stir in vanilla.
Sift flour, cream of tartar, baking soda and salt into mixing bowl.
With mixer on low, mix until thoroughly combined.
Use about a tablespoon of dough at a time to form balls, inserting a single Rolo instead each.
Roll dough balls in the cinnamon sugar mixture until covered, and place on the baking sheet.
Sprinkle with sea salt.
Bake for 7-8 minutes.
The cookies should look raw between the cracks and seem a little underdone.
Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
Recipe from The Comfort of Cooking.