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Easy Salted Caramel Snickerdoodles
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Prep Time:
45 minutes
Total Time:
2 hours 10 minutes
Irresistible snickerdoodle cookies with a gooey dulce de leche center.
Ingredients:
  • 7 tablespoons dulce de leche (caramelized sweetened condensed milk)
  • 1 pouch (17.9 oz) Betty Crocker™ Snickerdoodle Cookie Mix
  • Butter, egg and water called for on cookie mix pouch
  • 1/2 teaspoon salt
Instructions:
  • Cover your cookie sheet with waxed paper or cooking parchment paper. Scoop out 21 slightly less than full measuring teaspoons of dulce de leche onto the prepared cookie sheet. Freeze for about 1 hour until it becomes slightly firm, but not completely solid.
  • Preheat oven to 375°F and prepare cookie dough following instructions on the cookie mix pouch.
  • Form 21 dough balls with heaping tablespoons. Use floured hands to press your thumb into the center of each cookie to create an indentation without going all the way through. Add a dollop of dulce de leche into the center of each cookie, ensuring dough encloses the dollop. If needed, lightly flour your fingers to prevent sticking, and return dulce de leche to the freezer if it becomes too soft.
  • Combine the cinnamon sugar mixture from the cookie pouch with the salt in a small bowl. Roll the dough into balls and coat them with the sugar mixture. Space the balls 3 inches apart on ungreased cookie sheets.
  • Bake for 10 to 12 minutes until set (centers will be soft). Allow to cool for 2 minutes on the baking sheet, then transfer to a cooling rack.

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