Brown Butter Salted Caramel Snickerdoodles

5 from 2 votes

Brown Butter Salted Caramel Snickerdoodles

This recipe takes snickerdoodles to the next level! Made with brown butter and a salted caramel core, each bite is a sweet and nutty dream!

Prep Time30

Cook Time8

Total Time38

Course: Dessert, Snack

Cuisine: American

Keyword: brown butter salted caramel snickerdoodles, brown butter snickerdoodles, Snickerdoodle recipe, snickerdoodles

Servings: Cookies

Author: Alyssa Rivers

Ingredients

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon plain greek yogurt
1 tablespoon vanilla extract
1 cup caramel squares cut into 1/4's
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Coarse Sea salt for sprinkling on completed cookies

Instructions

In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
While the butter is cooling, cut the caramel squares into 1/4's.
In a stand mixer, combine the brown butter and brown sugar, and 1/2 cup granulated sugar. (The 1/4 cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.
Mix 1/4 cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Notes

Originally posted July 12, 2013

Updated on June 26, 2023

Nutrition

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