I will say, these taste the best fresh from the oven because it's all melty. I will also say that it is kind of a pain, and some might mess up by sticking to the pan if you try to remove them too quickly. I will also say these still taste excellent even when they're not warm--they just are chewier. This is definitely something to try though! so do it.
Caramel-Filled Snickerdoodles
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
48 soft caramel candies or Rolos unwrapped
Directions
Preheat the oven to 400 degrees
Sift together flour, cream of tartar, baking soda, and salt; set
aside. In the bowl of an electric mixer fitted with a paddle attachment,
combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until
light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and
beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground
cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough.
Break the ball into two and place the caramel into the middle. Form one large
ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared
baking sheets. Bake until the cookies are set in center and begin to crack
(they will not brown), about 10 minutes. Transfer the sheets to a wire rack to cool *make sure you dont transfer them too fast, because caramel might stick to the bottom of the pan
about 5 minutes
before transferring the cookies to the rack. Store in an airtight container up
to 1 week.
Makes 4 dozen cookies
-Sweet Sarah
Found at The Baker Chick
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