Description

Rolo-Stuffed Snickerdoodles – Gooey Cinnamon-Caramel Magic

Name: Rolo-Stuffed Snickerdoodles with Cinnamon Sugar Crunch
Ingredients: 3 cups all-purpose flour (or substitute ½ cup cake flour for softer cookies); 2 tsp cream of tartar; 1 tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1½ cups granulated sugar; 2 large eggs, room temperature; 2 tsp vanilla extract; 32 Rolos, unwrapped; 4 tbsp granulated sugar; 2 tsp ground cinnamon; Optional: pinch of sea salt flakes

Ingredients

Scale

Snickerdoodle Dough (Double Batch)

3 cups all-purpose flour (or substitute ½ cup cake flour for softer cookies)
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract

Filling & Coating

32 Rolos, unwrapped
4 tbsp granulated sugar
2 tsp ground cinnamon
Optional: pinch of sea salt flakes

Instructions

1. Prep

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

2. Dry Ingredients

Whisk flour, cream of tartar, baking soda, and salt in a medium bowl.

3. Cream Butter & Sugar

Beat butter and 1½ cups sugar on medium-high for 2–3 min until pale and fluffy.
Scrape bowl sides as needed.

4. Add Wet Ingredients

Mix in eggs one at a time, then add vanilla extract until smooth.

5. Combine Wet & Dry

Gradually add dry ingredients to wet mixture on low speed, mixing just until flour disappears.
Fold in any remaining streaks by hand.

6. Cinnamon-Sugar Coating

Mix 4 tbsp sugar, 2 tsp cinnamon, and optional sea salt in a small bowl.

7. Stuff the Rolos

Scoop ~1½ tbsp dough, flatten slightly, and place a Rolo in the center.
Pinch edges to seal completely and roll into a smooth ball.

8. Coat & Place

Roll dough balls in cinnamon-sugar mixture.
Place ~2 inches apart on prepared sheets.

9. Bake

Bake 10–12 min until edges are set and tops slightly crackled.
Cookies may look slightly underdone in the center—this ensures a soft, chewy texture.

10. Cool

Cool on baking sheet 5 min, then transfer to a wire rack.
Serve slightly warm for gooey caramel centers.

Notes

Prevent leaks: Seal dough completely and remove cookies at 10 min.
Make ahead: Freeze unbaked, stuffed dough balls; bake from frozen with +1–2 min.
Alternative candies: Mini Reese’s cups, Nutella dollops, or dark chocolate caramel squares.
Extra flavors: Add apple pie spice to coating, or try a salted dark chocolate center.
Gluten-free: Use a 1:1 gluten-free flour blend.