This year, I participated, once again, in the super cool Food Blogger Cookie Swap. If you’re a food blog addict like I am, you may be seeing a lot of cookies today because bloggers around the world are sharing their cookie swap recipes today. They also raised thousands of dollars to fight kids’ cancer, so that’s pretty awesome, too. It’s just a huge heap of happiness.
I did what could have been a dumb thing and made a recipe I’d never tried before. Turns out I’m a genius because they were freakin’ amazing. I made caramel-studded snickerdoodles and you guys, I did not want to share. It was truly a hardship. These cookies are soft and chewy, buttery and sweet with a hint of cinnamon, and studded with bits of sticky caramel to make them truly truly awesome.
I searched for a Snickerdoodle recipe that was similar to the Mrs. Fields recipe, since that’s how they came in to my life to begin with. Then I picked up a bag of caramel bits near the chocolate chips on the baking aisle and folded those in because my heart told me it was the right thing to do. My heart knows what it’s talking about. It was a most outstanding combination.
I don’t mess around when it comes to cookies, kids. Only the best for you guys. These cookies are ridiculous. You’ve got to get them into your life. Merry Christmas, friends. Have a cookie!
- 1 stick (1/4 cup) unsalted butter, softened
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup caramel bits
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Beat together butter and both sugars with an electric mixer on medium until light and fluffy. About 3 minutes.
- Turn the speed down to medium low and add in the egg and vanilla and mix until combined.
- In a small mixing bowl, sift together flour, baking soda, cream of tartar, and salt. With the mixer on its lowest speed, slowly add the dry ingredients to the butter mixture and mix until just combined.
- Finally, add the caramel bits and mix for a few seconds until they're incorporated
- Turn your dough out on to some plastic wrap and cover completely. Refrigerate the dough for at least a half hour.
- Preheat oven to 300 and line a cookie sheet with parchment paper.On a small plate, mix together the sugar and cinnamon.
- Scoop your dough into ping pong ball sized bits, roll it into a ball, then roll the ball in the cinnamon sugar. Place the cookie dough on your cookie sheet and leave a couple of inches between each one. When it's full, bake your cookies for 12-14 minutes. I went with 14. They'll still be quite pale when you pull them out of the oven. Allow them to cool on the cookie sheet for about five minutes before removing them to a wire rack to cool completely. If you can handle it.
- If a cookie sticks a bit because of the caramel, just give it a twist, and it should come free. Good luck keeping your hands off of them.
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