White Chocolate Caramel Snickerdoodles - Classic soft & chewy Snickerdoodle cookie dipped in white chocolate caramel sauce with a dash of salt. You won't be able to just eat one.
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 48cookies
Calories 180kcal
Author Sandra
Ingredients
Snickerdoodles
2tablespoonswhite sugar
2teaspoonsground cinnamon
1/2cupbuttersoftened
1/2cupshortening
1 1/2cupswhite sugar
2eggs
2teaspoonsvanilla extract
2 3/4cupsall-purpose flour
2teaspoonscream of tartar
1teaspoonbaking soda
1/4teaspoonsalt
1tablespooncoarse sea saltfor topping
White Chocolate Caramel Sauce
1/2cupbutter
2cupbrown sugar
4tablespoonswhite granulated sugar
1cuphalf & half
2tablespoonsvanilla
pinchsalt
1cupwhite chocolate melting candies
Instructions
Snickerdoodles
Preheat oven to 400 degrees F (200 degrees C).
Combine the 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl and set aside.
Cream together butter, shortening, sugar, eggs, and vanilla in a mixing bowl or a stand mixer.
Stir in flour, cream of tartar, baking soda, and salt.
Spoon dough with a tablespoon or cookie dough scoop and roll into a ball.
Roll ball in the sugar and cinnamon mixture, then place each cookie 2 inches apart on ungreased baking sheets.
Bake for 8 to 10 minutes, or until set.
Remove from baking sheets immediately and place on cooling rack. While cooling, make the caramel sauce.
White Chocolate Caramel Sauce
Add all ingredients except for the white chocolate in a medium sauce pan over medium-low heat.
Cook for about 5-7 minutes while constantly whisking, until it starts to thicken.
Remove from heat and whisk in white chocolate until completely combined. Let the sauce cool for 5 minutes.
Spread caramel on top of each cookie. This is easiest to do while the sauce is still slightly warm, but not hot.
Once all of the cookies are topped with caramel, sprinkle a pinch of sea salt on each cookie.
Serve immediately or let the caramel set before stacking or storing cookies. Enjoy!