Description
These Brown Butter Salted Caramel Snickerdoodles combine rich brown butter with sweet caramel for a delicious twist on a classic cookie.
Ingredients
Scale
- 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 tablespoon 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 caramels, cut in half
- Flaked sea salt, for sprinkling
- 1/4 cup granulated sugar (for cinnamon sugar)
- 2 teaspoons ground cinnamon (for cinnamon sugar)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- In a thick-bottomed skillet over medium heat, melt the butter while whisking frequently. Cook until butter is foamy and brown specks form with a nutty aroma. Watch carefully to avoid burning. Remove from heat and cool to room temperature.
- In a stand mixer, combine browned butter, brown sugar, and granulated sugar until blended.
- Beat in the egg, egg yolk, vanilla extract, and Greek yogurt until smooth.
- Gradually add the dry ingredients and mix until just combined. Do not overmix.
- Form the dough into a ball, cover with plastic wrap, and chill for at least 30 minutes (up to 2 days).
- Measure about 2 tablespoons of dough and roll into a ball. Flatten slightly and place a caramel piece in the center. Wrap the dough completely around the caramel.
- In a small bowl, combine cinnamon and sugar. Roll each cookie ball in the cinnamon sugar mixture.
- Place cookies 2 inches apart on the prepared baking sheet. Sprinkle tops with flaked sea salt.
- Bake 8–10 minutes, until edges are lightly golden. Centers should remain soft.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough helps maintain cookie shape and prevents caramel from oozing out.
- Cookies are soft in the center; avoid overbaking.
- Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36g
- Calories: 129
- Sugar: 11g
- Sodium: 69mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Protein: 1g
- Cholesterol: 23mg
Keywords: Brown Butter Salted Caramel Snickerdoodles