Salted Caramel & Brown Butter Snickerdoodles

Salted Caramel & Brown Butter Snickerdoodles are addictive cookies with a gooey caramel center, a dash of sea salt, and garnished with cinnamon sugar.

This past year I went to a Christmas party where there was a cookie contest. I only went to the party to drop off my family, as my daughter Jordan and I had a date to see her dance instructor perform. As I walked my family in I saw the table of cookies and I well, just couldn’t help myself. Although I was asked to be a judge, I declined since I wasn’t able to stay.

I had a winner picked from my very first bite of this amazing cookie. After I tried all the cookies and hands down this was the best! I asked around to see if I could find the baker who brought this and sure enough, it was my friend Emily! I couldn’t wait to get the recipe from her and make a batch of my very own. It only took me two months to do so, but it was worth the wait.

I hope you enjoy this amazing cookie with a gooey caramel center, dash of sea salt and a touch of cinnamon and sugar just as much as we did.
XOXO San

How do you make Salted Caramel & Brown Butter Snickerdoodles?

• In a medium bowl mix together flour, baking soda, cream of tartar, cinnamon and salt; set aside.

• Heat a med saucepan over med-high heat. Add the butter slices, whisking frequently. Whisk until the butter starts turning a brown color and has a slightly nutty aroma. Remove from heat and let cool to room temp.

• While butter cools, cut the caramel squares in half. Make sure to use fresh caramels as they will stay gooey in the cookie and not harden.

• In a stand mixer, combine the brown butter, brown sugar, and 1/2 cup sugar. Mix until blended and smooth.

• Beat in egg, egg yolk, vanilla, and yogurt until combined. Slowly add dry ingredients until combined.

• Form the dough into a ball and cover with plastic. Chill in fridge at least 30 minutes to overnight.
• Preheat oven to 350 degrees. Line a baking sheet with parchment.

• With a cookie dough scoop, scoop the dough, flatten the ball, and place 1 caramel piece in the middle.

• Wrap dough around caramel and reform into a ball. Make sure the caramel is completely covered so it doesn’t leak out.

• Mix 1/4 cup granulated sugar and cinnamon in a small bowl. Roll each cookie ball in the sugar mix. Place cookies on cookie sheet 2 inches apart.

• Bake 8-10 minutes, until edges start to brown. Centers will be soft. Allow to cool on pan 2-3 minutes then transfer to cooling rack to cool completely.

Love snickerdoodles? Check out these recipes: White Chocolate Caramel Snickerdoodle Cookies, Carrot Cake Snickerdoodles, Peanut Butter Snickerdoodles, and Reese’s Stuffed Snickerdoodles

Don’t forget to pin this to your favorite Pinterest board to save for later!

Salted Caramel & Brown Butter Snickerdoodles

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 30

Calories: 172 kcal

Salted Caramel & Brown Butter Snickerdoodles are addictive cookies with a gooey caramel center, a dash of sea salt, and garnished with cinnamon sugar.

ByBy: Sandra

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Ingredients

 

• ▢ 2 1/2 cups flour
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoon cream of tartar
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 teaspoon sea salt
• ▢ 1 cup unsalted butter sliced and at room temperature
• ▢ 1 1/4 cups dark brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1 tablespoon vanilla extract
• ▢ 1 tablespoon vanilla Greek yogurt (plain would be alright as well)
• ▢ 15 caramel squares
• ▢ 1/4 cup granulated sugar
• ▢ 2 teaspoon cinnamon

Instructions

 

• In a medium bowl mix together flour, baking soda, cream of tartar, cinnamon and salt; set aside.
• Heat a med saucepan over med-high heat. Add the butter slices, whisking frequently. Whisk until the butter starts turning a brown color and has a slightly nutty aroma. Remove from heat and let cool to room temp.
• While butter cools, cut the caramel squares in half. Make sure to use fresh caramels as they will stay gooey in the cookie and not harden.
• In a stand mixer, combine the brown butter, brown sugar, and 1/2 cup sugar. Mix until blended and smooth.
• Beat in egg, egg yolk, vanilla, and yogurt until combined. Slowly add dry ingredients until combined.
• Form the dough into a ball and cover with plastic. Chill in fridge at least 30 minutes to overnight.
• Preheat oven to 350 degrees. Line a baking sheet with parchment.
• With a cookie dough scoop, scoop the dough, flatten the ball, and place 1 caramel piece in the middle.
• Wrap dough around caramel and reform into a ball. Make sure the caramel is completely covered so it doesn’t leak out.
• Mix 1/4 cup granulated sugar and cinnamon in a small bowl. Roll each cookie ball in the sugar mix. Place cookies on cookie sheet 2 inches apart.
• Bake 8-10 minutes, until edges start to brown. Centers will be soft. Allow to cool on pan 2-3 minutes then transfer to cooling rack to cool completely.

Notes

Adapted from my friend Emily, who adapted from her friend, who adapted it from a Facebook post, who adapted it from The Recipe Critic, don’t you just love the internet?

NUTRITION

Calories: 172kcalCarbohydrates: 26gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 28mgSodium: 93mgPotassium: 70mgSugar: 17gVitamin A: 210IUCalcium: 21mgIron: 0.6mg

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Kids Review: The kids were super excited when they saw these sitting on the counter as they remembered having them at that same Christmas party! For kids to remember these 2 months later when they can’t even remember what they had for lunch that day, well that tells you how much they love them.