Caramel Surprise Snicker Doodle Cookies Recipe 445

Steps:

• Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
• Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
• Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
• Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.

Steps:

• Instructions 1. Heat a pan over medium heat. Add the sliced butter and whisk until melted. Continue to whisk as the butter begins to cook. As it browns it will start to foam and will have a nutty aroma. Pay careful attention not to burn the butter, it can turn quickly. Remove from the heat and allow to cool. 2.While the butter is cooling, whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a medium bowl. 3. Once the butter has cooled, cream it with the brown sugar in the bowl of your stand mixer until smooth. 4. Add the eggs one at a time and beat well after each addition. 5. Mix in the vanilla and buttermilk, mixing until it is combined. 6. Add in the dry ingredients and mix until just combined. 7. Cover the dough and chill for at least 8 hours or overnight. (The cookies bake better when chilled overnight.) 8. When ready to bake, preheat the oven to 350 degrees and line your cookie sheet with parchment paper or SILPAT. 9. In a small bowl, combine the 1/4 cup sugar and cinnamon and set aside. 10. Roll at least 2 Tbsp of the chilled dough into a ball, making a small indention with your thumb in the center the dough. (Try not to let the heat of your hands soften the dough too much.) Place a 1/2 piece of the caramel into the well and then fold the sides of dough around the caramel. Use your hands to seal & shape the dough into a ball. (Again remembering not to let the heat of your hands soften the dough too much.) 11. Toss the dough ball in the cinnamon & sugar mixture and place on the prepared cookie sheet. Bake for 8-10 minutes. Allow cookies to cool on the pan for 3-4 minutes before removing them to a wire rack to cool completely. Enjoy!! These are so frickin' good! ~Kristi

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.