Caramel Snickerdoodles


1 cup unsalted butter, softened
1 cup sugar
⅓ cup light brown sugar, packed
1 egg
2 tsp vanilla
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
1 tsp ground cinnamon
½ teaspoon salt
12 Kraft caramel candies

Cinnamon sugar

¼ cup sugar
1 tsp cinnamon


Cream butter, sugar, and brown sugar in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until thoroughly combined.
Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt in a separate bowl. Add to the creamed mixture and mix thoroughly.
Tightly cover dough and chill for at least 1 hour.
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Unwrap the caramels and cut each into 4 pieces. Remove the dough from the refrigerator and roll about 1 ½ tablespoons of dough into a ball.
Break each dough ball in half. Make a thumbprint into the bottom of one half and press two pieces of caramel inside. Cover with remaining half and roll filled dough into a ball. Make sure caramels are completely covered.
Mix the ¼ cup sugar and cinnamon together in a small bowl. Roll each filled dough ball into the mixture to coat evenly. Place on cookie sheet about 2 inches apart.
Bake cookies for 10-11 minutes. Cookies may look underbaked, which is okay.
Remove from oven and cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 1 week at room temperature or freeze for up to two months.
NOTE: For an extra yummy treat, warm room-temperature cookies in the microwave for 5 to 8 seconds for an ooey, gooey center.


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