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Chewy Caramel Stuffed Snickerdoodles Recipe with Easy Condensed Milk Filling

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Soft and chewy snickerdoodles with a luscious caramel-like filling made from sweetened condensed milk, offering a comforting twist on a classic cookie.

Ingredients

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  • 2 ¾ cups (345 grams) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons cream of tartar
  • ½ cup (100 grams) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ¾ cup (210 grams) sweetened condensed milk
  • 2 tablespoons (28 grams) butter, softened (for filling)
  • 2 tablespoons light brown sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • A pinch of salt (for filling)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 5-7 minutes.
  4. Add eggs one at a time, then vanilla extract; mix until incorporated.
  5. Gradually add dry ingredients to wet mixture, mixing on low or folding by hand until just combined. Dough should be soft but not sticky.
  6. In a small bowl, mix sweetened condensed milk, softened butter, light brown sugar, vanilla extract, and a pinch of salt until smooth. Set aside.
  7. Scoop about 2 tablespoons of dough, flatten slightly, place about 1 teaspoon of filling in center, wrap dough around filling, pinch edges to seal, and roll into a ball.
  8. Mix granulated sugar and ground cinnamon in a shallow bowl. Roll each dough ball in cinnamon sugar to coat fully.
  9. Place dough balls 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are set but centers are slightly soft.
  10. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough balls for 10 minutes before baking if kitchen is warm to prevent filling leakage. Seal dough edges well around filling. Avoid overbaking to keep cookies soft. For gluten-free, substitute almond flour but expect texture changes. For dairy-free, use coconut oil and coconut condensed milk alternatives.

Nutrition

Keywords: snickerdoodles, caramel stuffed cookies, chewy cookies, condensed milk filling, cinnamon sugar cookies, easy cookie recipe

Find it online: https://jodierecipes.com/chewy-caramel-stuffed-snickerdoodles-recipe-with-easy-condensed-milk-filling/