Brown Butter Salted Caramel Snickerdoodles: 5 Reasons to Indulge

Oh my goodness, let me tell you about my absolute favorite cookie: Brown Butter Salted Caramel Snickerdoodles! These cookies are like a warm hug on a plate. Imagine biting into a soft, chewy cookie and finding a gooey piece of caramel hidden inside, all wrapped up in a cinnamon-sugar coating. Seriously, it’s a flavor explosion! I first made these for a cozy get-together with friends, and they disappeared in minutes. Everyone kept asking for the recipe, and I was more than happy to share. The rich, nutty flavor of the brown butter combined with that pinch of sea salt? It’s pure magic. Plus, they’re so easy to whip up—perfect for when you need a little sweet treat or want to impress guests without spending all day in the kitchen. Trust me, once you try these, you’ll be dreaming about them long after the last crumb is gone!

Oh my goodness, let me tell you about my absolute favorite cookie: Brown Butter Salted Caramel Snickerdoodles! These cookies are like a warm hug on a plate. Imagine biting into a soft, chewy cookie and finding a gooey piece of caramel hidden inside, all wrapped up in a cinnamon-sugar coating. Seriously, it’s a flavor explosion! I first made these for a cozy get-together with friends, and they disappeared in minutes. Everyone kept asking for the recipe, and I was more than happy to share. The rich, nutty flavor of the brown butter combined with that pinch of sea salt? It’s pure magic. Plus, they’re so easy to whip up—perfect for when you need a little sweet treat or want to impress guests without spending all day in the kitchen. Trust me, once you try these, you’ll be dreaming about them long after the last crumb is gone!

Ingredients List

Here’s everything you’ll need to whip up these delightful Brown Butter Salted Caramel Snickerdoodles. I promise you, these ingredients work together to create cookie magic!

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1 cup unsalted butter, cut into pieces
• 1 1/4 cups brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon plain Greek yogurt
• 18 soft caramels, cut in half
• Flaked sea salt, for topping
• 1/4 cup granulated sugar (for cinnamon sugar)
• 2 teaspoons ground cinnamon (for cinnamon sugar)

Make sure to gather all your ingredients before you start! It makes the whole process so much smoother and a lot more fun. Get ready to bake some deliciousness!

How to Prepare Brown Butter Salted Caramel Snickerdoodles

Step 1: Prepare the Dry Ingredients

First, grab a medium bowl and whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and sea salt. This step is super important because it ensures that the leavening agents are evenly distributed throughout the flour. Set this mix aside while you move on to the next step.

Step 2: Brown the Butter

Now for the fun part—browning the butter! In a skillet over medium heat, toss in your unsalted butter, cut into pieces. Keep whisking it frequently as it melts, and watch closely. After a few minutes, you’ll start to see those gorgeous brown specks forming. It’ll smell nutty and divine! Once it’s a lovely golden brown, remove it from the heat and let it cool to room temperature. Trust me, this step adds such rich flavor!

Step 3: Mix Wet Ingredients

Once the brown butter has cooled, it’s time to mix it with the sugars! In a stand mixer bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Mix until everything is well blended and smooth. Then, add in the egg, egg yolk, vanilla extract, and Greek yogurt. Mix again until it’s all nicely combined. The creamy texture is just what you want!

Step 4: Combine Dry and Wet Mixtures

Now, slowly add the dry ingredients into the wet mixture. I like to do this gradually to avoid any clumps and to keep the batter light. Mix until everything is just combined—don’t overdo it! A few flour streaks are okay; we want those soft, chewy cookies!

Step 5: Chill the Dough

Chilling the dough is key to achieving the right texture. Form the dough into a ball, cover it, and pop it in the fridge for at least 30 minutes, but you can chill it for up to 2 days if you want to plan ahead. This resting time helps the flavors meld together beautifully!

Step 6: Bake the Cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper or a baking mat. Scoop about 2 tablespoons of dough and roll it into a ball. Now, flatten it slightly and place a piece of caramel in the center, wrapping the dough around it to fully enclose the caramel. Roll each ball in the cinnamon-sugar mix and place them about 2 inches apart on the baking sheet. Bake for 8–10 minutes until the edges are lightly golden and the centers are soft. Remember, they’ll continue to set as they cool!

Why You’ll Love This Recipe

• Soft and Chewy Texture: Each bite melts in your mouth, thanks to that perfect dough consistency.
• Rich Flavor: The combination of brown butter and caramel creates a deliciously complex taste that’s hard to resist.
• Easy to Prepare: With straightforward steps, you’ll be baking like a pro in no time!
• Perfect for Sharing: These cookies are a hit at gatherings—everyone will want to snag one (or two!).

Tips for Success

To ensure your Brown Butter Salted Caramel Snickerdoodles turn out perfectly, keep a close eye on that butter while browning—burned butter is a no-go! If you’re unsure, remember that it should smell nutty and have a golden hue with brown flecks. When baking, the cookies may seem soft when you pull them out of the oven, but they’ll firm up as they cool. Also, when rolling the dough, it helps to have slightly damp hands to prevent sticking. Lastly, don’t skip the chilling step; it’s essential for achieving that lovely chewy texture you crave!

Nutritional Information

Let’s talk numbers! Each Brown Butter Salted Caramel Snickerdoodle is estimated to have about 129 calories, with 11 grams of sugar, 69 mg of sodium, and 5 grams of fat. You’ll also find around 19 grams of carbohydrates and 1 gram of protein per cookie, with 23 mg of cholesterol. Keep in mind that these values are estimates, but they give you a good idea of what to expect when indulging in these delicious treats!

FAQ Section

Got questions about these amazing Brown Butter Salted Caramel Snickerdoodles? I’ve got answers!

Can I use salted butter instead of unsalted? Absolutely! Just be mindful to reduce the added sea salt in the recipe slightly. It’ll still be delicious!

How do I store leftover cookies? Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, pop them in the fridge to extend their freshness!

Can I freeze the dough? Yes! You can freeze the cookie dough before baking. Just wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to three months. When you’re ready to bake, just thaw it in the fridge overnight!

What if I can’t find soft caramels? If soft caramels are hard to find, you can substitute with chocolate or butterscotch chips for a different, yet equally delicious, twist on these cookies!

Feel free to get creative and have fun with these cookies—they’re all about enjoyment!

Storage & Reheating Instructions

To keep your Brown Butter Salted Caramel Snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate them, which helps maintain their chewy texture. When it comes to reheating, simply pop them in the microwave for about 10-15 seconds for that warm, gooey goodness. You can also place them in a preheated oven at 350°F for a few minutes to regain their delightful softness!

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