Brown Butter Caramel Snickerdoodles
These Brown Butter Caramel Snickerdoodle Cookies are comforting, warm, indulgent, and bursting with flavor in each bite. They have the signature snickerdoodle cinnamon-sugar coating, a gooey, soft, chewy caramel filled center, and of course the rich, nutty flavors from the brown butter. They're soft, chewy, and topping with flaky sea salt is chef's kiss!
Servings 24 cookies
Calories 184kcal
Ingredients
- 1 cup unsalted butter
- 1 1/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 Tbsp. whole milk, room temperature
- 1 Tbsp. vanilla extract (yes, a whole tablespoon!)
- 2 2/3 cups all purpose flour, spooned and leveled
- 1 1/2 tsp. cream of tartar
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- Werther's Soft Caramels or Kraft Caramels
- flaky sea salt
For rolling
- 3 Tbsp. granulated sugar
- 1 1/2 tsp. ground cinnamon
Instructions
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Once browned, stir in one ice cube to cool down a little more quickly. Then place in fridge to solidify. This will take ~1-2 hours. I know, ugh. But, trust me on this one! The liquid brown butter for these cookies makes the cookies too thin and flat, lacking the yummy chew. So the solidified brown butter is key.1 cup unsalted butter
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Add the solidified brown butter and both sugars to a stand mixer fitted with the paddle attachment and beat for 3-4 minutes until creamy.1 1/4 cup dark brown sugar, packed, 1/4 cup granulated sugar
- Meanwhile, whisk together the dry ingredients. Set aside.2 2/3 cups all purpose flour, spooned and leveled, 1 1/2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda, 1/2 tsp. baking powder
- Add in the egg, egg yolk, milk, and vanilla extract. Beat again until combined.1 large egg, room temperature, 1 large egg yolk, room temperature, 1 Tbsp. whole milk, room temperature, 1 Tbsp. vanilla extract (yes, a whole tablespoon!)
- Gradually add in the dry ingredients on a medium-low speed. Mix just until combined.
- Unwrap the caramels and slice them in half. You won't need to use the whole bag of caramels.Werther's Soft Caramels or Kraft Caramels
- Scoop the cookies using a 2 Tbsp. scoop, or you can make a little smaller if preferred.
- Flatten the cookie dough, place a piece of the caramel in the center, and wrap the cookie dough around the caramel. Ensure the cookie dough wraps around it completely and is sealed so the caramel doesn't ooze out.
- Mix the granulated sugar and cinnamon together in a small dish and roll each cookie dough ball in the cinnamon and sugar. Repeat this with remaining cookie dough.3 Tbsp. granulated sugar, 1 1/2 tsp. ground cinnamon
- Place cookies on the prepared baking sheets, I like to bake 6 cookies at a time. Bake for 7-9 minutes, being careful not to overbake. Allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack. Sprinkle any leftover cinnamon/sugar on top, and flaky sea salt.flaky sea salt
- LAST STEP: ENJOY!
Video
Notes
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- Store these cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
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- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then place the caramel in the center, roll in the cinnamon & sugar, and continue to bake as directed.
- I used my Brown Butter Chocolate Chunk cookie recipe and Apple Butter Snickerdoodles as recipe inspiration to create this cookie. Additional inspo from: this recipe.
Nutrition
Serving: 1cookie | Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 260IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg