Creatively Lu's Sea Salt Caramel Stuffed Snickerdoodles


·         1 ½ c. sugar

·         2 sticks unsalted butter, (melted)

·         2 large eggs

·         ¼ t. vanilla

·         2 ¾ c. flour

·         2 t. of cream of tartar

·         1 t. of baking soda

·         ¼ t. of salt

·         35 caramel candies, unwrapped


·         ¼ c. Sugar in the Raw

·         3 t. Cinnamon

·         Shaker of Sea Salt, available on hand



1.       Preheat oven to 375F. Line baking sheets with parchment paper and set aside.

2.       In a medium  mixing bowl, whisk together the dry ingredients (flour to salt).

3.       In a large bowl, cream together the butter and sugar until light and “mousse-like.” Beat eggs in, one at a time.  Add in vanilla. Mix in the dry ingredients, being careful not to overmix. (For best results, refridgerate dough for 30 minutes or more).

4.       Mix together the sugar and cinnamon in a small bowl & unwrap the caramel candies.Using a small ice-cream scoop, scoop dough out into round balls, adding a caramel to the center of each cookie. Roll in topping and place onto baking sheets. Sprinkle each cookie with sea salt.

5.       Bake for 7-9 minutes, until small cracks appear of the top of the cookies. Let sit on cookie sheet for 5 minutes before transferring to cooling racks.


*Recipe adapted from