Recipes and Cooking Caramel-Stuffed Snickerdoodles 4.0 (6) Add your rating & review A caramel filling takes this classic snickerdoodle cookie recipe to the next level. Great for the holidays, these easy snickerdoodles will be gone in a hurry. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 7, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 10 mins Total Time: 1 hrs 40 mins Servings: 20 Yield: 20 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup sugar 1 teaspoon baking soda 1 teaspoon cream of tartar ½ teaspoon apple pie spice ½ teaspoon salt 2 eggs 2 teaspoon vanilla 3 cup all-purpose flour ¼ cup sugar 2 teaspoon apple pie spice 20 vanilla caramels, unwrapped Directions In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar, the 1/2 tsp. apple pie spice, and the salt. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle. Preheat oven to 375°F. Line cookie sheets with parchment paper. In a shallow dish combine the 1/4 cup sugar and the 2 tsp. apple pie spice. Shape dough into 1 1/2-inch balls (about 2 Tbsp. each). Flatten each ball of dough with the palm of your hand and place a caramel in the center. Wrap the dough completely around the caramel and roll into a ball again. Roll balls in the sugar mixture to coat. Place 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until bottoms are light brown. Remove; cool on wire racks. Blaine Moats To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 268 Calories 11g Fat 39g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 268 % Daily Value * Total Fat 11g 14% Saturated Fat 7g 35% Cholesterol 43mg 14% Sodium 226mg 10% Total Carbohydrate 39g 14% Total Sugars 22g Protein 3g Vitamin C 0.1mg 1% Calcium 51mg 4% Iron 1.1mg 6% Potassium 58mg 1% Folate, total 37mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.