My parents hosted a booth at our local church’s Fall Festival. PennyMom said that it was so strange how people would refuse the Milk Duds. Every other candy, they accepted gladly but not those delicious drops of chocolate-covered caramel. I think I know why. The caramel sticks to your teeth… but not when it is melted.
So, inspiration took hold and the Caramel-Stuffed Snickerdoodle was born.
Cook’s Notes: While I used Milk Duds, any caramel candy would work. I also add cinnamon to the batter and do not roll the cookies in cinnamon sugar but it is completely your preference.
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon, optional
- 1 cup butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 bag caramel candies (Rolos, Milk Duds, Caramels)
- Cinnamon sugar (mix equal parts), optional
- Preheat oven to 350Â°F.
- Whisk together the dry ingredients: flour, cream of tartar, baking soda, salt and cinnamon.
- Cream together the butter, granulated sugar, and eggs thoroughly.
- Slowly add the dry ingredients to butter mixture.
- Pat dough into a ball and cover with plastic wrap. Chill for at least one hour.
- Using a medium cookie scoop (about 2 tablespoons), make a ball of dough.
- Flatten slightly in your hand and make a deeper hole in the middle.Place a caramel candy (two if using Milk Duds) in the hole and close the hole by pressing the cookie back into a ball.Make sure that the candy is completely enclosed in the cookie.
- Optional: Roll the cookie in cinnamon sugar mixture.
- Place cookie into the well of a whoopie pie pan. Bake for 12 to 15 minutes.
- Allow to cool in the pan and then remove by running a butter knife or spreader around the edge.