I have made a whole lot of snickerdoodles in my lifetime. I make at least a batch whenever I bring dessert somewhere or am doing my massive yearly Holiday baking. I always use the inimitable Martha Stewart’s recipe because it is such an incredible, fool proof dough that lends itself to all sorts of variations. For fall it is all about my pumpkin spiced snickerdoodles. One of the biggest hits on this blog is my recipe for ginger white chocolate snickerdoodles. I think these salted caramel snickerdoodle bites might be my favorite though (shhh, don’t tell the other ones). It’s two of my favorite desserts in one glorious little package. Best of all, they were super simple to make!
Once they cooled a bit, I couldn’t wait to try one. Oh my goodness, I was in heaven! The cookie was slightly crisp and golden on the outside and chewy in the interior. Then I got to that melty chocolate caramel center and it was too good for words. The salt on top enhanced everything so much. These salted caramel snickerdoodle bites were such a cute and fun treat!
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks butter softened to room temperature
- 1 1/2 cups sugar
- 2 whole eggs
- 2 tablespoons granulated sugar
- 2 teaspoons sugar
- 24 whole Rollo candies unwrapped
- sea salt as needed for sprinkling on top
- Pre-heat the oven to 350 degrees and liberally spray a 24-well mini muffin pan with cooking spray. In a bowl, whisk together the flour, baking powder and salt and set it aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the soft butter and sugar and cream them together until light and fluffy. Add in the eggs and beat them in completely. Then slowly add in the dry ingredients just until everything is combined.
- In a small bowl, stir the sugar and cinnamon together for coating. Take a heaping tablespoon of the cookie dough and roll it in the cinnamon and sugar to coat it. Then press it into the first well of the prepared muffin tin to form a cute little cup. Repeat with the rest of the cookie batter to yield 24 little cups total. Get the tray into the oven and bake the cookie cups for about 15 minutes, until golden and puffy.
- When they are done, they will look like little muffins with a slight hole in the middle. Insert a Rollo flat side up in the middle of each of them right away while the snickerdoodles are still hot. The Rollos will start to melt into the cookie and get soft and luxurious. Then sprinkle the top of each of them will sea salt. Let them cool for 10 minutes in the pan, then remove them to a rack to finish cooling. Serve them immediately and enjoy! They will also keep in a sealed container for days.