Caramel-Stuffed Snickerdoodles

Since I made these the first time, I cannot believe how many people have told me snickerdoodles are their favorite cookie. Are they yours, too? And if that is so, why does it still get the squiggly red line, as if I have misspelled it? Don't the spellcheck makers know this cookie is a national, maybe even global, treasure? ("Spellcheck" also gets the line.)

So if snickerdoodles are such a cherished cookie, how could there be any possible way to improve on them? Arguably, there is at least one, and this is it. Fill them with caramel. Seriously! They are a dream come true, the realization of a dream I never knew I had until now! They are as easy to make as...snickerdoodles, and as delicious as they look...or moreso. And with fall coming up around the corner, keep these in your back pocket (not literally - sticky mess!) for Halloween parties, bake sales, and Christmas goody plates. Everyone will love them!Caramel-Stuffed Snickerdoodles (print recipe)
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup pure vegetable shortening
1 3/4 cups sugar, divided
2 large eggs
2 T ground cinnamon
2 large eggs
48 soft caramel candies (one 14-oz. bag Kraft) -OR- Rolo candies, unwrapped

1. Preheat the oven to 400. Line baking sheets with Silpat baking mats or parchment paper.

2. Sift together flour, cream of tartar, baking soda and salt; set aside. In the bowl of an electric mixer fitted with 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.

3. In a small bowl or lidded Tupperware container, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice cream scoop to form balls of the dough. Press a caramel candy into a ball, using thumb and fingers to cover the caramel completely with dough; roll completely in cinnamon sugar. Hello. Place about 2 inches apart on the prepared baking sheets.

4. Bake until the cookies are set in center and begin to crack, about 10 minutes, rotating baking sheet after 5. Transfer sheets to a wire rack to cool about 5 minutes before transferring cookies to the rack to cool completely. Store in airtight container up to 1 week. Makes about 4 dozen.

Recipe from The Baker Chick