Salted Caramel Snickerdoodles Recipes
EASY SALTED CARAMEL SNICKERDOODLES
This twist on a classic snickerdoodle cookie is extra delicious when stuffed with a dollop of dulce de leche.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 21
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed paper or cooking parchment paper. Spoon 21 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
- Shape heaping tablespoons of dough into 21 balls. Using lightly floured hands, press thumb into center of each cookie to make deep indentation, but do not press all the way through. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 3 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 16 g, TransFat 0 g
SALTED CARAMEL-STUFFED SNICKERDOODLES
Put a fun twist on a classic snickerdoodle cookie by filling the center with gooey, soft dulce de leche.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 40
Number Of Ingredients 12
Steps:
- Line cookie sheet with waxed paper or foil. Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 400°F. In large bowl, mix 1 1/2 cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and 1/4 teaspoon salt.
- Shape dough into 1 1/4-inch balls. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- Mix 1/4 cup sugar, 1/2 teaspoon salt and the cinnamon. Roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set (centers will be soft). Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 14 g, TransFat 0 g
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