Hi, Bruce! Cookie dough just tends to be sticky, if you make them again you can try refrigerating the dough for 30 minutes to an hour and that should help. Secondly, it’s best to stick with a caramel that’s soft. I used to use the square Kraft caramels, but now I actually really like Werther’s Original Soft Caramels.

These are amazing. Taste so great! Two issues: 1. I followed the recipe to the letter and the dough came out super sticky! It was a mess putting the caramel piece into the raw dough and then trying to roll it back to a ball before putting it in the sugar dish was a nightmare for me (I don’t like dirty hands).
2. The cookies tasted great when they were warm, about 10 minutes out of the oven, but once they completely cooled the caramel center was very hard and tough to chew.

Any suggestions to fix these issues? I think I may have had the dough in the mixer too long. Would that have made the dough sticky? Building up too much gluten? And I baked for 12 minutes total. Could this have caused the caramel to reach a point where it would no longer be soft and gooey?

Thanks, Tamara! Caramel and snickerdoodles were meant for each other 🙂

You won’t regret it they’re amazing!