Snickerdoodle Cups with Caramel Kisses

I’m in a casual couch shopping life phase. It started in my brain two days ago. And involved furniture stores today. Things are seriously progressing.

Real life. I’m a terrible casual shopper. My brain gets convinced I need something fast, and doesn’t talk down easily. Ask my husband. Or maybe…don’t. I think this personality trait might drive him nuts.

It’s just…I’ve decided that I’m an adult. And it’s time to buy a dang couch.

Also…I was offered a job this week! And I have one more interview in the morning. This basically makes me a responsible working lady. With income to be used for things like couches. And smart phones. (PS: I finally bought one of these today. It might have postponed this couch business. Temporarily.)

I’ve learned this…the best way to say, I don’t mean to be such an impulsive shopper, but I seriously adore this, and thank you for dealing with my crazy brain mood changing self is to bake cookies. Cookies that are especially soft and chewy. (This always means snickerdoodles.)

This time around, after a roll in cinnamon and sugar, the cookie dough balls are baked in a greased mini-muffin tin.

The second these come out of the oven, before they’ve sunken in a little, a caramel filled Hershey kiss is placed in the center.

Caramel and cinnamon and sugar…is there any better combination?

Maybe a chocolate brown leather couch against a freshly painted khaki wall. Maybe.

I’m in so much trouble. (Which is why it was a good idea to double this recipe.)

Snickerdoodle Cups with Caramel Kisses
ps: this isn’t the doubled recipe! it yields 2 dozen as written.

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar

Topping:
2 tablespoons granulated sugar
1 teaspoon cinnamon

24 caramel filled Hershey kisses

In a large bowl, cream butter and sugars. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Let the dough rest for 30-60 minutes in the refrigerator.

Meanwhile, in a small bowl, combine sugar and cinnamon for the topping. Take 1 1/2-2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and place it in a greased mini muffin tin. Repeat for the remaining cookies.

Bake in a preheated 300 degree oven for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. Immediately, place a Hershey kiss in the center of each cookie. Let sit to cool for at least five minutes in the tin before transferring to a wire rack to cool entirely. (Moving too soon will cause the cookies to break.)