Brown Butter Salted Caramel Snickerdoodles
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 vanilla extract
- 1 tablespoon milk
- 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
Directions
- 1
In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
- 2
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.
- 3
While the butter is cooling, cut the caramel squares into 1/4's.
- 4
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.
- 5
Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
- 6
Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
- 7
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.
- 8
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)
- 9
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.
Brown Butter Salted Caramel Snickerdoodles
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About this Recipe
Tired of basic snickerdoodles? Get ready for a dessert that redefines 'next level' with these Brown Butter Salted Caramel Snickerdoodles, each bite a sweet and nutty dream! This recipe transforms a classic cookie into an unforgettable gourmet treat you’ll want to make again and again.
What truly elevates these cookies is the ingenious combination of rich, nutty brown butter infused into the dough and a luscious salted caramel core hidden inside. This pairing creates a depth of flavor and a delightful textural surprise that sets it far apart from typical snickerdoodles, making every bite an exciting discovery.
Prepare for an extraordinary snickerdoodle experience. You'll find a delightful chewiness around the edges, leading to a tender, soft center where a pocket of warm, gooey salted caramel awaits. The brown butter infuses the entire cookie with a deep, toasted, almost toffee-like flavor, perfectly complementing the familiar cinnamon-sugar crust. The touch of coarse sea salt on top cuts through the sweetness beautifully, leaving you with a perfectly balanced indulgence.
While these Brown Butter Salted Caramel Snickerdoodles are exquisite as is, you can personalize the experience. Consider varying the amount of coarse sea salt sprinkled on the completed cookies to adjust the balance of sweet and savory to your preference. For an even more intense nutty aroma, ensure your unsalted butter is taken to a deep, golden amber color when browning, being careful not to burn it.
These gourmet snickerdoodles are ideal for impressing guests at a dinner party, elevating any holiday dessert spread, or simply treating yourself to a truly exceptional cookie. Serve them warm with a glass of cold milk or a hot cup of coffee for the ultimate indulgence.