How To Make Brown Butter Salted Caramel Snickerdoodles
Bring back the comfortable memories of childhood with these salted caramel snickerdoodles with the amazing flavors on brown butter.
Serves:
Ingredients
- 2½cupsall purpose gold medal flour
- 1tspbaking soda
- 2tspcream of tartar
- ½tspground cinnamon
- ½tspsea salt
- 1cupunsalted butter,sliced
- 1¼cupdark brown sugar
- ½cupgranulated sugar
- 1large egg
- 1egg yolk
- 1tbspvanilla extract
- 1tbspplain greek yogurt
- 1cupcaramel squares,cut into fourths
- ¼cupgranulated sugar
- 2tspground cinnamon
- coarse sea salt,for sprinkling on completed cookies
Instructions
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In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
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To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently.
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It will have a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
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While the butter is cooling, cut the carmel squares into fourths.
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In a stand mixer, combine the brown butter and brown sugar, and half a cup granulated sugar. Mix until blended and smooth.
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Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
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Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
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Once ready to bake preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into a ball.
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Flatten the ball and place 1 to 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.
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Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt.
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Bake for 8 to 10 minutes, or until the edges turn lightly brown. The centers will be soft.
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Allow to cool for 2 to 3 minutes, and transfer to a wire cooling rack to cool completely.
Nutrition
- Calories: 178.02kcal
- Fat: 8.22g
- Saturated Fat: 5.03g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.15g
- Polyunsaturated Fat: 0.42g
- Carbohydrates: 24.42g
- Fiber: 0.50g
- Sugar: 13.99g
- Protein: 1.87g
- Cholesterol: 34.30mg
- Sodium: 96.16mg
- Calcium: 16.34mg
- Potassium: 73.99mg
- Iron: 0.30mg
- Vitamin A: 70.26µg
- Vitamin C: 0.01mg
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