Brown Butter Salted Caramel Snickerdoodles Recipe

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

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

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

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

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

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

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

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

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.

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.

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

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