Salted Caramel Snickerdoodle (Ice Cream Sandwiches)

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A sweet and salty dessert is my favorite. I made these as cookies and then turned them into the ultimate ice cream sandwiches, perfect for a summer gathering. 

Ingredients

1 tablespoon Cinnamon
2 3/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cups sugar, divided
1 tablespoon brown sugar
1 cup unsalted butter, room temperature
2 eggs, room temperature
1 teaspoon vanilla extract
22 caramels (I prefer Werther's Original Soft Caramels)
1 quart ice cream (vanilla or salted caramel are my favorite)

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
15 minutes
Cook Time: 
12-15 minutes
Refrigeration Time: 
3 hours
Total Time: 
3 hours, 27-30 minutes
Serving size: 
22

Directions

1. In a medium bowl, whisk the flour, cream of tartar, baking soda and salt. Set aside.
2. In the bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the butter and 1 1/2 cups granulated for 3 minutes or until light and fluffy. Scrape down the sides of the bowl.
3. Add the eggs one at a time, beating well after each. Stir in vanilla. Scrape down the sides of the bowl and add the flour mixture, mix until just combined. Cover with plastic wrap and refrigerate for 3 hours, overnight or up to 3 days.
4. Preheat the oven to 375. Line 2 cookie sheet with silicone mats or parchment paper.
5. Remove the caramels from wrappers and roll into soft balls. Set aside.
6. In a small bowl combine the remaining 1/4 cup granulated sugar and cinnamon.
7. Scoop out 1 1/2 -2 tablespoons of cookie dough, flatten and form a bowl in the palm of your hand, place a caramel inside the bowl and cover the caramel completely with dough.
8. Roll the cookie ball into the cinnamon sugar mixture, place on the prepared pan and flatten slightly with the palm of your hand. Sprinkle each cookie with Anglesey sea salt. Space 2 inches apart.
9. Bake for 12-15 minutes or until just set. You want slightly underbaked cookies. Remove from the oven, let the cookies sit on the pan for 30 seconds, then transfer to a wire cooling rack. Cool completely.
10. Sandwich a large scoop of ice cream between 2 cookies. Freeze until ready to serve.

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Recipe Tip:
For smaller cookies, roll 1 tablespoon of cookie dough and cut the caramels in half.

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