Print
dulce de leche snickerdoodles

Dulce de Leche filled Snickerdoodles

If you want a cookie that is soft and chewy, that has a gooey and decadent middle and is perfectly crinkled on the outside, look no further. You've found it. If that's not what you wanted, I'm sure it is now! For these are the best cookies in the world!
Course Dessert
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 36 cookies
Calories 100 kcal

Ingredients

Snickerdoodle cookie dough

  • 3 1/3 cups all-purpose flour 14.8 oz
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup unsalted butter softened (16 tablespoons, 2 sticks)
  • 1 1/2 cups granulated sugar 10.5 oz
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract

Filling

  • About 1/2 cup of dulce de leche homemade or store-bought (read post above for instructions on how to make your own dulce de leche)

To coat cookies

  • 1/2 cups granulated sugar
  • 2 1/2 tablespoons cinnamon

Instructions

  1. Start by making the dulce de leche if you are using homemade, instructions are up there on the post.
  2. For cookie dough: Mix flour, cream of tartar, baking soda and salt and sift.Place butter in the bowl of a stand mixer and cream until fluffy, for about 2 minutes with the paddle attachment on medium speed. Slowly pour sugar in with the mixer running on low. Increase speed to medium and cream butter and sugar for about 2-3 minutes until pale in color.Turn speed to medium-low and add eggs one at a time. Wait until one egg is incorporated to add the next one. Add vanilla extract and mix. Scrape the sides of the bowl to make sure everything is incorporated and mix on low for 30 seconds. With the mixer on Stir, add flour a little at a time until it’s all incorporated. Cover the dough with plastic wrap and refrigerate for 1 hour or overnight. This is great for making ahead. You can make the dulce de leche and dough ahead and then just assemble the cookies to bake.
  3. With a 1/2 teaspoon measuring spoon, scoop about 36 little dollops of dulce de leche and place on a baking sheet. Stick the baking sheet in the freezer for about 15 minutes to harden up the little dollops of dulce de leche.
  4. Pre-heat the oven to 400
  5. Take the cookie dough out of the fridge. Mix cinnamon and 1/2 cup sugar in a shallow bowl. I like to use a 50 cookie scoop or a tablespoon measuring spoon to scoop my cookies. Scoop some dough into your hands and slightly flatten it. Place a dollop of frozen dulce de leche in the center of the dough and wrap it around it, then roll it in your hands to form a ball. Coat it in the cinnamon and sugar mixture and place cookies in a baking sheet about 2 inches apart. You could bake straight away or stick the cookies in the freezer for 15 minutes before baking, The reason why I do this is because it solidifies all the butter in the recipe, and when the cookies bake, they have a better structure and are more plump instead of flattened out.Actually, anytime I make cookies, I always scoop them into a baking sheet and stick the baking sheet in the freezer until the cookie balls are frozen, then I bake some or whatever I feel like eating and place the rest into ziploc bags and keep them in my freezer. That is great for when you have unexpected company over or simply have a sudden urge to eat a cookie. Just pre-heat the oven and take a few cookies out of the freezer and bake them. Go from zero to cookies in just minutes!!
  6. Bake cookies for 8-10 minutes, until just set. You don't want to overbake them. Nothing sadder than an overbaked cookie.

  7. You want to bake the cookies just enough so they are set, slightly golden brown, but still look a tad underbaked. Rule of thumb: if it looks done in the oven, it's going to be overdone when it cools down.

Storage

  1. Store Cookies for up to 4 days in an air tight container at room temperature.