Oh, hello there. I was trying to find some inspiration about dieting, losing weight, getting in shape, blah, blah,blah. And then, I saw this on Pinterest. I think I gained five pounds just looking at the picture and envisioning myself eating the entire batch of Sea Salt Caramel Stuffed Snickerdoodles. Of course, I thought I should share so that you will gain the weight with me. Enjoy!

xoxo- Tanya

Recipe and pictures from The Comfort of Cooking.  Please check out her site for incredible recipes.

Sea Salt Caramel-Stuffed Snickerdoodles

Makes about 35 cookies


1/4 cup granulated sugar, for cinnamon-sugar topping

1 tablespoon ground cinnamon

1 1/2 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

2 large eggs

1/4 teaspoon vanilla

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/8 teaspoon salt

5 packages of Rolo chocolate-caramel candies (about 35)

Coarse sea salt, such as kosher or fleur de sel


Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. For the cinnamon-sugar mixture, combine 1/4 cup sugar and cinnamon in a shallow dish and set aside.

In a large bowl, beat 1 1/2 cups sugar and butter at medium speed until light and fluffy, 3-5 minutes. Beat in eggs one at a time, scraping the sides of the bowl after each addition. Stir in vanilla.

Sift flour, cream of tartar, baking soda, and salt into mixing bowl. With mixer on low, mix until thoroughly combined. Working 1 tablespoon of dough at a time, roll dough into balls, placing a single Rolo inside each ball of dough. Roll dough balls in the cinnamon sugar mixture and place on the baking sheet. Sprinkle with sea salt.

Bake for 7-8 minutes. The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.



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