Salted Caramel-Stuffed Snickerdoodles with Dulce de Leche
These snickerdoodles feature a surprise center of frozen dulce de leche that creates pockets of creamy salted caramel throughout each cookie. The traditional cinnamon-sugar coating gets a sophisticated twist with added salt that balances the sweetness and enhances the caramel flavor. Perfect for special occasions or when you want to impress guests with a familiar cookie that has an unexpected gourmet touch. The key is freezing the dulce de leche beforehand so it holds its shape during baking, creating distinct caramel pockets rather than mixing into the dough.
Ingredients
- 1 can (13.4 oz) dulce de leche, caramelized sweetened condensed milkhomemade caramel sauce1:1preservative_free
Make ahead and freeze
- 1 ½ cups sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 eggs
- 2 ¾ cups Gold Medal all-purpose or unbleached flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar, for coating
- ½ teaspoon salt, for coating
- 2 teaspoons ground cinnamon
Instructions
- 1
Line cookie sheet with waxed paper or foil
- 2
Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet
- 3
Freeze about 1 hour or until slightly firm
- 4
Heat oven to 400°F
- 5
Mix 1 1/2 cups sugar, butter, shortening and eggs in large bowl
- 6
Stir in flour, cream of tartar, baking soda and 1/4 teaspoon salt
- 7
Shape dough into 1 1/4-inch balls
- 8
Press thumb into center of each cookie to make deep indentation without pressing all the way through
- 9
Place 1 dollop of frozen dulce de leche into center of each cookie
- 10
Form dough around dollop to enclose completely
- 11
Mix 1/4 cup sugar, 1/2 teaspoon salt and cinnamon
- 12
Roll balls in sugar mixture
- 13
Place 2 inches apart on ungreased cookie sheet
- 14
Bake 8 to 10 minutes or until set
- 15
Cool 2 minutes on cookie sheet before removing to cooling rack
Tips
Work with lightly floured fingers if dough becomes too sticky when shaping around the dulce de leche filling
Return dulce de leche dollops to freezer if they become too warm and difficult to work with during assembly
Make sure to completely enclose the dulce de leche to prevent leakage during baking
Good to Know
Store in airtight container at room temperature for up to 5 days
Cookie dough balls can be shaped and frozen up to 1 month, bake directly from frozen adding 1-2 minutes
Best served slightly warm or at room temperature
Common Mistakes
Don't skip freezing the dulce de leche or it will melt and leak during baking
Avoid pressing thumbprint too deep or the filling will break through the bottom
Don't overbake as centers should remain soft
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
May need xanthan gum
General Alternatives
Make ahead and freeze
FAQ
Can I use store-bought caramel sauce instead of dulce de leche?
Yes, but freeze it longer until very firm. Dulce de leche is thicker and holds its shape better during baking.
What if my dough is too sticky to work with?
Chill the dough for 30 minutes or work with lightly floured hands. Cold dough is easier to shape around the filling.
How long do these cookies keep?
Store in an airtight container for up to 5 days. The caramel center may soften over time but they remain delicious.