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To make Chewy Caramel Snickerdoodles, you need a few key ingredients. Each one plays a big role in creating the perfect cookie with a chewy texture and rich caramel flavor. - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - 2 teaspoons cream of tartar - ½ teaspoon salt - 1 cup unsalted butter, softened to room temperature - 1 ½ cups granulated sugar, divided - 2 large eggs - 1 teaspoon pure vanilla extract - ½ cup chewy caramel candies, chopped into small pieces - ¼ cup cinnamon sugar (mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon) Each ingredient adds something special. The flour gives structure. Baking soda helps the cookies rise. Cream of tartar adds that classic snickerdoodle tang. Salt enhances the flavors. Butter is key for a rich taste and chewy texture. Granulated sugar sweetens the cookies and helps create a nice crust. Eggs bind everything together and add moisture. The vanilla extract gives a warm, sweet aroma. Chopped caramel candies create pockets of gooey goodness in every bite. Lastly, the cinnamon sugar adds a delightful finish that makes these cookies truly special. Gather these ingredients and get ready to bake a batch of delicious chewy caramel snickerdoodles! - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. This helps the cookies not stick. - In a medium bowl, whisk together: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - 2 teaspoons cream of tartar - ½ teaspoon salt This mixture is key for the cookie's texture. - In a large bowl, cream together: - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar Beat until the mix is light and fluffy. This should take about 2-3 minutes. - Add in: - 2 large eggs - 1 teaspoon pure vanilla extract Mix well until everything is combined. - Gradually add the dry mix to the wet mix. - Stir until a soft dough forms. - Gently fold in: - ½ cup chewy caramel candies, chopped This adds sweet pockets of caramel in every bite. - Use a tablespoon or cookie scoop to portion the dough into balls. - Roll each dough ball in: - ½ cup granulated sugar - ¼ cup cinnamon sugar (mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon) This gives a sweet and spicy coating. - Place the coated balls on the baking sheets, spaced about 2 inches apart. - Bake in the preheated oven for 10-12 minutes. Watch for the edges to turn golden brown. - Let the cookies cool on the baking sheets for 5 minutes. This helps them set before moving to a wire rack. - Use softened butter instead of melted. Softened butter helps keep the cookies tender. - Be careful not to overmix the dough. Mix just until combined to maintain a soft texture. - Use high-quality caramel candies. Good caramel adds rich flavor and gooeyness. - Consider adding a pinch of sea salt. A touch of salt boosts the sweet caramel taste and balances flavors. - Stack cookies on a decorative plate. A nice plate makes them look even more inviting. - Garnish with a sprinkle of cinnamon sugar. This adds a sweet touch and enhances the snickerdoodle vibe. {{image_4}} You can give Chewy Caramel Snickerdoodles a fun twist. One great idea is to add chocolate chips or chopped nuts. This adds a new layer of flavor and texture. Dark chocolate chips pair well with the sweet caramel. Chopped pecans or walnuts add a nice crunch. You can also try different types of sugar. Using brown sugar gives a richer taste. It can make the cookies chewier, too. You might even mix white and brown sugars for a balanced flavor. Each change brings a new surprise to every bite! If you need gluten-free cookies, there are options! You can use almond flour or a gluten-free blend. Make sure to check the package for measurements. This keeps the texture just right. For vegan versions, swap in dairy-free butter. You can use applesauce or flaxseed meal as an egg substitute. This keeps the cookies moist and tasty. There are many ways to enjoy Chewy Caramel Snickerdoodles while fitting your dietary needs! To keep your Chewy Caramel Snickerdoodles fresh, place them in an airtight container. Store them at room temperature. This helps maintain their soft and chewy texture. If you have leftovers, they can last for about a week. Just make sure to keep them sealed tight to avoid drying out. You can freeze cookie dough for later baking. Shape the dough into balls, then place them on a baking sheet. Freeze until solid, then transfer them to a freezer bag. This way, you can bake fresh cookies anytime you want. For baked cookies, let them cool completely, then store them in the freezer. They will stay fresh for up to three months. To enjoy your cookies warm, reheat them slightly in the microwave. Just 10-15 seconds will do the trick. This gives you that fresh-out-of-the-oven taste. The caramel will soften, making each bite even more delightful. Serve them with a glass of milk for a classic treat! Yes, you can prepare the dough in advance and refrigerate or freeze it. This makes baking easy on busy days. Just wrap the dough tightly in plastic wrap. When you're ready to bake, let it thaw in the fridge overnight. This way, you have fresh cookies whenever you want. Ensure the butter is softened properly, and avoid overmixing the dough. When butter is too soft or melted, cookies can spread too much. Mix until just combined to keep them thick. Chilling the dough for 30 minutes can also help keep their shape. They are designed to be soft and chewy in the center with slightly crisp edges. This texture gives you that delightful bite. Baking them just until the edges are golden helps achieve this perfect balance. Consider using flavored caramel candies or adding extra vanilla extract. You can also sprinkle a bit of sea salt on top right before baking. This adds a nice contrast and enhances the caramel taste. Experiment with these tips for more flavor! You can now bake delicious Chewy Caramel Snickerdoodles at home. With simple ingredients and easy steps, you’ll create a treat everyone loves. Remember to use softened butter for the right texture and mix carefully. Feel free to try variations for extra fun! Store your cookies in an airtight container for freshness. Enjoy the warmth and sweetness these cookies bring. Happy baking!

Chewy Caramel Snickerdoodles

Indulge in the irresistible delight of Chewy Caramel Snickerdoodles! These cookies are soft, chewy, and filled with gooey caramel goodness, making them the perfect treat for any occasion. With simple ingredients and easy steps, you’ll be baking a batch in no time.
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Ingredients
  

2 ¾ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

½ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar, divided

2 large eggs

1 teaspoon pure vanilla extract

½ cup chewy caramel candies, chopped into small pieces

¼ cup cinnamon sugar (mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon)

Instructions
 

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until well combined. Set this dry mixture aside for later.

      In a large mixing bowl, use an electric mixer to cream the softened butter with 1 cup of granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.

          Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until everything is just combined and a soft dough forms.

            With a spatula, gently fold in the chopped caramel candies, ensuring they are evenly distributed throughout the dough for pockets of caramel goodness in every bite.

              Using a tablespoon or a cookie scoop, portion out the dough, rolling each piece into a ball about 1 inch in diameter.

                Roll each dough ball first in the remaining ½ cup of granulated sugar to coat, then roll them in the cinnamon sugar mixture for that signature snickerdoodle touch.

                  Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.

                    Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown while the centers remain soft and chewy.

                      Once out of the oven, let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.

                        Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 cookies

                          - Presentation Tips: For a stunning presentation, stack the cookies artfully on a decorative plate. Sprinkle a little extra cinnamon sugar on top for a sweet finishing touch. Serve them warm to highlight their delightful gooey texture!