We took our favorite snickerdoodle recipe and stuffed them with ooey gooey caramel. When you bite into these Caramel Stuffed Snickerdoodles, the result is out of this world!

A breakfast sandwich and a cup of coffee, with Caramel and Snickerdoodle
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  • Butter room temperature
  • Shortening
  • Sugar
  • Egg
  • Cream of tartar
  • Baking soda
  • Salt
  • All-purpose flour
  • Caramels
  • Cinnamon Sugar


  • Mix together all of the ingredients (except the caramels and cinnamon sugar)
  • Wrap the cookie dough around each caramel.
  • Roll the dough into a ball and roll the balls into the cinnamon sugar mixture.
  • Bake.
A piece of food, with Caramel and Snickerdoodle

Tip: These cookies are meant to be eaten right out of the oven or reheated in the microwave for 10 seconds. Once the caramel cools down it will harder (and won’t be as fun to eat!)

A sandwich on a plate, with Caramel and Snickerdoodle
5 from 1 vote
A sandwich on a plate, with Caramel and Snickerdoodle

Caramel Stuffed Snickerdoodle Cookies

Serves — 24
Our favorite snickerdoodle recipe stuffed them with ooey gooey caramel. When you bite into these Caramel Stuffed Snickerdoodles, the result is out of this world!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • ¼ cup butter room temperature
  • ¼ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1-1/4 cup & 2 tablespoons all-purpose flour
  • 24 Kraft Caramels
  • 3 tablespoons sugar mixed with 2 teaspoons cinnamon


  • Preheat oven 350 degrees
  • With an electric mixer, cream together the butter, shortening, and sugar. Add the egg and beat until creamy.
  • Add the baking soda, salt, cream of tarter, and flour. Mix until blended.
  • Unwrap the caramels.
  • Shape the dough into 1 tablespoons size balls. (I use a 1 tablespoon size ice cream scoop.)
  • Wrap the cookie dough around each caramel or divide the cookie dough into two smaller balls. Press your thumb into each one. Add the caramel in the center and press the edges together.
  • Gentle roll into a ball.
  • Add the cinnamon and sugar in a separate small bowl. Roll the cookie dough ball in the cinnamon sugar mixture.
  • Place on a baking sheet lined with parchment paper.
  • Bake for 12 minutes and remove from baking sheet. These cookies firm up as they cool.

Nutrition Info

Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 91mg | Potassium: 47mg | Fiber: 1g | Sugar: 14g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Love this recipe from Diane…how can you not?? Princess Pinky Girl is so proud to have Diane as one of our best contributors! Check out some of her other amazing creations on Princess Pinky Girl.

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  1. G’day Great guest post by Dianne and GREAT cookies! Wish I could reach through the screen and try one now! Pinned and shared!
    Cheers! Joanne

  2. Jenn,

    Truly thank you for allowing me to be a guest blogger. I love your site and was happy to add my Stuffed Caramel Snickerdoodles.

    Diane Roark