Brown Butter Salted Caramel Snickerdoodles Recipe

Brown Butter Salted Caramel Snickerdoodles Recipe

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.

Preparation: 30 minutes
Cooking: 8 minutes
Chill Time: 30 minutes
Total: 1 hour 8 minutes



  • cupsall purpose gold medal flour
  • 1tspbaking soda
  • 2tspcream of tartar
  • ½tspground cinnamon
  • ½tspsea salt
  • 1cupunsalted butter,sliced
  • cupdark 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


  1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.

  2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently.

  3. It will have a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.

  4. While the butter is cooling, cut the carmel squares into fourths.

  5. In a stand mixer, combine the brown butter and brown sugar, and half a cup granulated sugar. Mix until blended and smooth.

  6. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.

  7. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.

  8. Once ready to bake preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into a ball.

  9. 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.

  10. 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.

  11. Bake for 8 to 10 minutes, or until the edges turn lightly brown. The centers will be soft.

  12. Allow to cool for 2 to 3 minutes, and transfer to a wire cooling rack to cool completely.


  • 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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