White Chocolate Caramel Snickerdoodles

Indulge in the classic softness of snickerdoodle cookies with a delightful twist of white chocolate chips and gooey caramel bits. These cookies are a perfect blend of sweet flavors and a hint of cinnamon.

Ingredients:

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 1 large egg
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup soft caramel bits
• 2 tablespoons granulated sugar for rolling
• 1 teaspoon ground cinnamon

Instructions:

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Melt the butter and mix it with 1 1/2 cups of granulated sugar in a large bowl until the mixture is light and fluffy

Mix the egg in well by beating it in

Mix the flour, cream of tartar, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The soft caramel bits and white chocolate chips should be carefully mixed in

Separate 2 tablespoons of white sugar and 1 teaspoon of ground cinnamon in a small bowl

Make 1-inch balls out of the cookie dough

Cover all of the balls with the cinnamon-sugar mix by rolling them in it

Spread the dough balls out on the baking sheets that have been prepared, leaving about 2 inches of space between each one

After the oven is hot, bake for 10 to 12 minutes, or until the edges are lightly golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down