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+ servings
5 from 4 votes

Salted Caramel Heart Center Snickerdoodles

By: Bella Bucchiotti
These salted caramel heart center snickerdoodles are so cute! Each little cookie boasts a heart shaped brown butter caramel filling. Valentine’s Day or Thanksgiving would be perfect for these salted caramel and cinnamon cookies.
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 15 Cookies



Sugar Coating

  • 1/4 Cup sugar
  • 1 Tablespoon cinnamon
  • 1/4 Teaspoon pumpkin pie spice


  • 1 Cup dark brown sugar
  • 1/2 Cup unsalted butter
  • 7 Oz sweetened condensed milk
  • 4 Oz corn syrup
  • 1 Tablespoon vanilla
  • flake salt


  •  Preheat the oven to 350 degrees F. Prepare 2 cookie trays by lining them with parchment paper.
  • In the bowl of a mixer, add the butter and sugar.Using the paddle attachment blend together until combined, then while the mixer is still running add in one egg at a time.
  • Add the vanilla, salt, baking soda, and cream of tartar, mix well.
  • Mix in the flour, and mix until everything is combined and a dough has formed.
  • In a small bowl mix together the ingredients for the sugar coating.
  • Scoop a large scoop of dough into the palm of your hand. Roll the dough to create a ball that is roughly 2” in size.
  • Roll the ball of dough into the sugar coating then place onto the prepared cookie tray.
  • Continue this process until all of the dough has been used. Place no more than 4 to 6 cookies on each tray, keeping plenty of space between each cookie.
  • Gently press each ball down with flat fingers so they are about ½ the height as they were. Sprinkle a little extra of the sugarcoating onto the flattened cookies.
  • Bake in a preheated oven for approx 15 minutes. If you are baking 2 trays and the same time, be sure to rotate the trays halfway through.
  • Once the cookies have finished baking, remove from the oven. While the cookies are still warm, but not too hot to burn you, use a heart shaped cookie cutter to cut the center of the cookies out. Then let the cookies cool completely.
  • When the cookies have cooled, place all of the cookies close together on a cookie tray lined with parchment paper. Have a second empty cookie tray lined with parchment paper set aside as well.
  • Put all of the caramel ingredients, except for the vanilla, into a medium sized pot (you want enough space in the pot for the caramel to bubble up comfortably)
  • Heat the caramel over medium low heat, stirring frequently. Staying on medium low heat bring the caramel to a boil, once boiling only stir occasionally. Once the caramel has reached 242 degrees F, it remove from heat and immediately stir in the vanilla.
  • Working quickly, but carefully, fill each heart space with the caramel. If you have left over caramel, pour onto the second cookie tray that you lined with parchment paper. (see notes below for a fun idea for the leftover caramel)
  • Let the caramel in the cookies cool for a few minutes then sprinkle the tops with flake salt.
  • Let the cookies cool completely before serving.


With the leftover heart middles and leftover caramel, you can make cute mini cookies, by using the same heart cookie cutter to cut heart shapes out of the caramel (be sure to grease your cookie cutter and wait until the caramel has cooled completely!) then place the caramel hearts onto the tops of the snickerdoodle hearts and sprinkle the tops with flake salt.
Low and slow is the best for caramel! If you go above 245 degrees F your caramel will start to get a bit harder to chew, if you go below 242 degrees F the caramel may be too soft.
The pumpkin pie spice in the sugar coating can totally be optional, I just love the extra little kick it gives to the sweetness of the cookie.


Calories: 437kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 229mg | Potassium: 159mg | Fiber: 1g | Sugar: 44g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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