RECIPE: Caramel-Stuffed Snickerdoodles



Preheat oven to 350°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.