Brown Butter Salted Caramel Recipe

Caramel Snickerdoodles
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Brown Butter Salted Caramel Snickerdoodles Are Made With Brown Butter And Have A Caramel Surprise In The Middle. You will LOVE This Snickerdoodle Recipe if you prefer Classic Snickerdoodle Cookies. They Have Been Amazing!

Favorite Snickerdoodle Cookies

I LOVE snickerdoodle cookies, they are one of my all-time cookies that are favorite. I have always loved them, specially through the yuletide season. We love the classic snickerdoodles but you need to meet my ALL-TIME snickerdoodle cookie that is favorite. These Brown Butter Salted Caramel Snickerdoodles will be the most snickerdoodles that are perfect! Everybody that tries them drops in enjoy after 1 bite. They are in my top 10 cookies that are favorite that is saying a great deal because I have made and ate a lot of snacks in my lifetime. They are FOR SURE a favorite!

Brown Butter Snickerdoodles

The butter that is brown an excellent snickerdoodle cookie to outstanding snickerdoodle cookie, specially when you add caramel and sea salt to the mix. These snacks are life changing! The snickerdoodle that is classic changed into a cookie that is off the charts in deliciousness. Brown Butter Salted Caramel Snickerdoodles are irresistible.

And don’t be afraid of browning butter, it is easy that is super! A thick-bottomed skillet on medium heat to brown the butter, heat. Add the butter that is sliced whisking usually. Keep to cook until the butter is melted. The butter shall start to foam and browned specks will begin to form during the bottom regarding the pan. The butter should have a aroma that is nutty. View the butter carefully because it can go from brown to burnt quickly. Remove butter through the heat and let cool to room heat.

That is it! And that action that is easy change yourself for the higher. I promise, browned butter is the greatest and makes the most amazing snickerdoodles!

Caramel Surprise

The brown butter snickerdoodle cookies are soft with a nutty butter flavor that is brown. You’ll be amazed by the sweet gooey caramel whenever you bite into a cookie. I love salted caramel so the salt had been increased by me in the recipe and added a sprinkle of sea salt to the tops of every cookie. Salted caramel, meet butter that is brown, absolutely love in the beginning sight!

To stuff the snickerdoodles with caramel, cut the caramel candies in half and put the cookie dough around the caramel so that it is completely covered. Make sure no caramel is peeking out. You don’t want it melting out from the cookie or else you will have a mess that is sticky.

It is possible to make use of regular Kraft caramels or Trader Joe’s fleur de sel caramels. They are my favorite that is personal we have made them with both caramels and both work well.

Roll the cookies in sugar and cinnamon and bake for 8 to 10 minutes. The caramel shall melt and soften within the cookie. USUALLY DO NOT THROUGH BAKE these snacks. These are typically wanted by you to be slightly set round the edges and nevertheless soft in the center when you are taking them out from the range. They shall finish baking on the baking sheet as they cool.

Perfect Christmas Cookie

I make these snickerdoodles every Christmas time time for parties, cookie exchanges, and gifts and they are always the cookie that is favorite! My friends and family beg for these snacks every 12 months that is single! You should create a batch for your friends and family…or batches that are several they never last long.

Brown Butter Salted Caramel Cookies

Brown butter snickerdoodles with a caramel surprise inside!

Prep Time 15 minutes

Cook Time ten minutes

Total Time 25 minutes

Course Dessert

Cuisine American

Servings 36 cookies


For the Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

1 cup butter that is unsalted into tablespoon pieces

1 1/4 cups sugar that is brown

1/2 glass sugar that is granulated

1 egg that is large

1 egg yolk

1 tablespoon vanilla extract

1 tablespoon Greek that is simple yogurt

18 caramels cut in half

Flaked sea salt for sprinkling over the top of cookies

For the Cinnamon Sugar:

1/4 cup sugar that is granulated

2 teaspoons ground cinnamon


In a medium dish, Whisk together the flour, cream of tartar, cinnamon, salt, and baking soda. Put aside.

A thick-bottomed skillet on medium heat to brown the butter, heat. Add the butter that is cut whisking frequently. Keep to cook the butter until melted. The butter shall start to foam and browned specks will quickly form during the bottom of the pan. The butter should have a aroma that is nutty. Observe the butter properly as it could go from brown to burned rapidly. Remove butter from the temperature and let cool to room temperature.

Within the bowl of the stand mixer, combine the butter that is brown sugars. Mix until blended. Defeat in the Greek yogurt, egg, vanilla extract, egg yolk, and mix until mixed. Slowly add in the ingredients that are dry mix until just combined.

Form the dough in a cover and ball with plastic wrap. Relax in the fridge for at minimum 30 minutes. You can chill the dough overnight or for as much as 2 days.

When prepared to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of roll and dough into balls. Flatten the ball slightly with the palm of your place and hand a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, ensuring the caramel is wholly covered with dough.

In a bowl that is small combine the cinnamon and sugar. Roll the balls within the cinnamon-sugar mixture. Place dough balls on a baking that is large that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with ocean salt.

Bake the cookies 8-10 moments or until the edges of the cookies start to turn golden brown. The centers will be soft still. Don’t over bake. Cool the cookies on the baking sheet for 2-3 moments, or until set. Transfer snacks to a wire rack that is cooling cool completely.


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