Caramel Apple Snickerdoodle Cookies
Soft cinnamon-spiced cookies are studded with finely diced apple and wrapped around a rich caramel center. A cinnamon-sugar coating creates the familiar snickerdoodle finish, while the melted caramel adds a warm, indulgent filling.
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Ingredients
For the Apple Cookie Dough
- 1 cup unsalted butter brought to room temperature and softened
- 2 teaspoons cream of tartar
- 1 large egg at room temperature, approximately 70°F
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 cup peeled apple cut into very small dice
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract preferably Nielsen-Massey
- ½ teaspoon salt
- 1⅓ cups granulated sugar
For the Caramel Filling
- 30 Werther’s Soft Caramels approximately two 4.5-ounce packages
For the Cinnamon-Sugar Coating
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
Instructions
- Combine the ¼ cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Stir until the cinnamon is distributed evenly, then place the coating mixture aside for later use.
- Add the softened butter and 1⅓ cups granulated sugar to a large mixing bowl. Using an electric mixer, beat the ingredients for 1–2 minutes, or until the mixture becomes pale, airy, and fluffy.
- Mix the egg and vanilla extract into the creamed butter mixture. Continue beating until the wet ingredients are thoroughly incorporated, then set the bowl aside.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, 2 teaspoons cinnamon, and salt until uniformly blended.
- Gradually add the dry mixture to the prepared wet ingredients. Mix on low speed only until a cohesive cookie dough forms, taking care not to overmix.
- Gently fold the peeled, finely diced apple into the dough until the pieces are evenly dispersed.
- Portion the dough with a cookie scoop, then lightly flatten each serving between your fingers.
- Press one soft caramel into a slightly flattened shape and position it in the center of each portion of dough.
- Carefully draw the dough around the caramel, fully enclosing it so no part of the candy remains exposed. Roll the sealed dough gently between your palms to form a smooth ball.
- Roll each filled dough ball through the reserved cinnamon-sugar mixture until the exterior is completely coated.
- Place the coated dough balls on a greased baking sheet, leaving approximately 2 inches of space between each cookie.
- Bake at 350°F (175°C) for 10–11 minutes, or until the cookies show only a very light golden color.
- Leave the cookies on the baking sheet for at least 15–20 minutes before transferring them to a wire cooling rack. This resting period allows the caramel and cookie structure to set properly.
Notes
Crisp, sweet apple varieties provide a pleasant texture and balanced flavor.
Monitor the cookies closely during the final minute of baking to preserve their soft, chewy consistency.
The cookies may also be served warm with a spoon. For a richer dessert presentation, pair them with a scoop of vanilla ice cream.