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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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30
Calories 172kcal
Author Sandra

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: 172kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 93mg | Potassium: 70mg | Sugar: 17g | Vitamin A: 210IU | Calcium: 21mg | Iron: 0.6mg