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- 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - 2 teaspoons cream of tartar - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups sugar, divided - 2 large eggs - 1 teaspoon vanilla extract - ½ cup chewy caramel candies, chopped into small pieces - ¼ cup cinnamon sugar (2 tablespoons sugar mixed with 1 teaspoon cinnamon) You can swap some ingredients if needed. Use: - Coconut oil instead of unsalted butter for a dairy-free option. - Brown sugar instead of white sugar for a deeper flavor. - A mix of gluten-free flour for a gluten-free version. - Applesauce as an egg substitute. Use ¼ cup for each egg. Fresh ingredients make your cookies taste better. Use fresh eggs for fluffiness and good texture. Fresh butter adds richness. Quality flour helps with structure. Fresh spices, like cinnamon, boost flavor. Always check your ingredients before baking. This ensures your cookies turn out perfect every time. First, gather your ingredients. You will need: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - 2 teaspoons cream of tartar - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups sugar, divided - 2 large eggs - 1 teaspoon vanilla extract - ½ cup chewy caramel candies, chopped into small pieces - ¼ cup cinnamon sugar (2 tablespoons sugar mixed with 1 teaspoon cinnamon) Next, preheat your oven to 350°F (175°C). This step is key! Line two baking sheets with parchment paper to avoid sticking. In a bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set this mix aside. In another bowl, cream the softened butter with 1 cup of sugar until it’s light and fluffy. This makes the cookies soft. Add in the eggs and vanilla extract. Mix until everything is well combined. Gradually add the dry mix to the wet mix. Stir until the dough forms. Finally, fold in the chopped caramel candies. Make sure they are evenly spread out in the dough. Now it’s time to shape the cookies. Use a tablespoon or cookie scoop to portion out the dough. Make balls about 1 inch wide. Roll each ball in the remaining sugar first, then in the cinnamon sugar mixture. This adds great flavor! Place the dough balls about 2 inches apart on your prepared baking sheets. Bake in the oven for 10-12 minutes. Look for lightly golden edges. The centers should still be soft; this is what makes them chewy! Once you remove the cookies from the oven, let them cool on the sheets for 5 minutes. This helps them set up a bit. After that, transfer them to a wire rack to cool completely. For serving, stack the cookies on a nice plate. Sprinkle a little extra cinnamon sugar on top for a fun touch. Serve them warm for the best gooey texture! Enjoy your chewy caramel snickerdoodles! To make your snickerdoodles chewy, use softened butter. It helps create a rich dough. Do not overbake them. Pull them out when the edges are golden but the center looks soft. The cookies will continue to bake a bit after you remove them from the oven. This keeps them moist and chewy. Adding a pinch of sea salt to the dough boosts the flavor. You can also try different spices. A hint of nutmeg can add warmth. Consider using brown sugar for a richer taste, as it adds moisture and boosts the chewiness. Mixing in a bit of vanilla bean paste will heighten the flavor even more. Do not skip the cream of tartar. It gives snickerdoodles their classic tang. Always measure flour correctly. Too much flour can lead to dry cookies. Avoid chilling the dough unless you want thicker cookies. Lastly, be careful not to overmix the dough. This can toughen the cookies. Follow these tips, and you will bake the perfect chewy caramel snickerdoodles! {{image_2}} You can change up your Chewy Caramel Snickerdoodles in many fun ways. Try adding chocolate chips for a richer taste. Mix in some nuts, like pecans or walnuts, for a crunchy bite. Dried fruits can also work well. Think about using raisins or cranberries for a sweet twist. While cinnamon is a classic choice, you can swap it for other spices. Nutmeg adds warmth and depth. Cardamom brings a unique flavor that surprises the taste buds. You might even try pumpkin spice for a seasonal treat. Each spice adds a new layer to your cookies, making them special. If you need a gluten-free version, substitute the flour with a gluten-free blend. Look for one that has xanthan gum for the best texture. For a vegan option, use plant-based butter and flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes, and it becomes a great egg substitute. Both options still give you that chewy texture and sweet flavor. To keep your chewy caramel snickerdoodles fresh, store them in an airtight container. This helps to lock in moisture and keeps them soft. You can layer parchment paper between the cookies to prevent sticking. Always store them at room temperature for the best texture. Avoid placing them in the fridge, as cold air can dry them out. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, about an hour. After that, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, thaw them at room temperature. Chewy caramel snickerdoodles stay fresh for about a week when stored properly. To reheat, simply pop them in the microwave for 10-15 seconds. This warms them up and makes them gooey again. You can also use an oven. Preheat it to 350°F (175°C) and warm the cookies for about 5 minutes. Enjoy them warm for the best taste! To reduce the sweetness, cut back on sugar. Use 1 cup instead of 1 ½ cups. You can also use less caramel. Try adding a pinch of salt to balance flavors. This small change gives you a less sweet cookie while keeping the caramel taste. Yes, you can use regular caramel. However, it will melt more. This can change the cookie's texture. To avoid this, chop the regular caramel into small pieces. Mix them in gently and keep an eye on the baking time. Your cookies might be a bit different but still tasty. If your dough feels too sticky, add a bit of flour. Start with one tablespoon at a time. Mix well after each addition. You want the dough to be soft but not sticky. You can also chill the dough for 30 minutes. This helps make it easier to handle. This blog post covered the key parts of making delicious Chewy Caramel Snickerdoodles. We explored the ingredients and how to replace them if needed. I shared tips for achieving the perfect texture and flavor. You learned how to store your cookies and keep them fresh. Remember, using fresh ingredients makes all the difference. Don’t be afraid to try new flavors or variations. Enjoy baking and sharing these treats with friends and family!

Chewy Caramel Snickerdoodles

Get ready to indulge in the ultimate treat with these Chewy Caramel Snickerdoodles! This easy recipe combines soft, cinnamon-sugar-coated cookies with gooey caramel pieces for a truly irresistible dessert. Perfect for any occasion, these cookies are quick to make and sure to impress. Click through to explore the recipe and elevate your baking skills today! Treat yourself and your loved ones to this sweet delight!
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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

1 ½ cups sugar, divided

2 large eggs

1 teaspoon vanilla extract

½ cup chewy caramel candies, chopped into small pieces

¼ cup cinnamon sugar (2 tablespoons sugar mixed with 1 teaspoon cinnamon)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.

      In a large mixing bowl, cream the softened butter with 1 cup of sugar until light and fluffy.

        Add in the eggs and vanilla extract, mixing until fully incorporated.

          Gradually add the dry ingredients to the wet mixture, combining well until the dough forms.

            Gently fold in the chopped caramel candies until evenly distributed throughout the dough.

              Using a tablespoon or cookie scoop, portion out the dough into balls about 1 inch in diameter.

                Roll each dough ball in the remaining ½ cup of sugar to coat, then roll in the cinnamon sugar mixture.

                  Place the dough balls about 2 inches apart on the prepared baking sheets.

                    Bake in the preheated oven for 10-12 minutes until the edges are lightly golden but the centers are still soft.

                      Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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

                          - Presentation Tips: Stack the cookies on a decorative plate and sprinkle a little extra cinnamon sugar on top for a delightful finish. Serve them warm for an irresistible gooey texture!