When you take snickerdoodles and stuff them with gooey caramel, life becomes so much more blissful. Put these warm cookies on top of some vanilla ice cream, and you can call it a night.

ingredients: 

– 1/2 cup butter
– 1/2 cup sugar
– 1/3 brown sugar
– 1 egg
– 1 TSP vanilla extract
– 1 cup flour
– 1/2 cup cake flour
– 1/2 TSP baking soda
– 1/4 TSP cream of tartar

CARAMEL

– 1  2/3 cup (330g) of granulated sugar
– 1 cup of heavy cream (don’t fill all the way – leave a cm)
– 1 cup water (don’t fill all the way – leave a cm)
– 2 1/2 TSP vanilla extract
– 2 1/2 TBSP (40g) of butter

COATING

– 1/4 cup sugar
– 2 TSP ground cinnamon

the way:

DOUGH

– in a large mixing bowl, combine the butter and sugars until creamed and smooth.
– add in the egg and vanilla and beat until combined.
– add in the flour, baking soda, and cream of tartar and mix until combined.
– using your hands or cookie scooper, scoop out balls and place them across your baking sheet and set aside.

CARAMEL

– in a saucepan, bring the sugar and water to a boil over medium-high heat. Use a spoon and stir until the sugar dissolves, then this is important: toss the spoon to the side and stir by tilting and swirling the pan while the mixture boils. Slowly, you will see it starting to caramelize; keep swirling until all of it has reached a goldish-brown. Once it’s achieved that level, remove from heat.
– add in the butter and swirl it in. Don’t be frightened, the combination will create many bubbles. This is completely normal, just keep swirling.
– After your bubbles settle down, add the cream and stir it in.
– find your spoon, and add in the vanilla and stir it in with said spoon.

FORMATION

– grab your baking sheet with cookies.
– take a ball and with your index finger, press down the middle to create a little well.
– grab a teaspoon and spoon in a bit of caramel into the well.
– be careful when you pinch the edges of the dough together, as the caramel will have the tendency to spill out. If this happens, just grab some extra dough and patch the ball together.
– mix the sugar and cinnamon together.
– take each ball and roll them in the cinnamon sugar mixture to fully coat them.
– repeat until all balls are stuffed and coated.
– place the stuffed cookies into the fridge and let them rest for about 1 hour.
– preheat the oven to 350/180 degrees.
– when the cookies are ready, bake them for 9 minutes or until the edges are slightly browned.
– allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack.