Brown Butter Salted Caramel Snickerdoodles
I am not eating sugar this week. Well, I haven’t caved in yet:) So far, so good! I just need a week to detox a little. I am still eating fruit, but no desserts and that means no cookies. Gasp! I don’t think I have ever gone a week without eating a cookie!
Well, just because I am off sugar doesn’t mean that you have to feel deprived. I am going to live vicariously through all of you because you are going to be eating Brown Butter Salted Caramel Snickerdoodles. I made these cookies a few weeks ago and I think I ate the entire batch. Hence, the need for a sugar detox:) These cookies were so worth the cookie binge! I LOVE them and I think you will too!
I decided it was time to take the snickerdoodle to another level by adding caramel and sea salt. Oh, yes I did!
That GREAT snickerdoodle just got transformed into a cookie that is off the charts. Brown Butter Salted Caramel Snickerdoodles are irresistible. That is why you are making them this week and not me. I can’t say no to these cookies:)
The cookies are soft with a nutty brown butter flavor. When you bite into a cookie you will be pleasantly surprised by the sweet gooey caramel. I love salted caramel so I increased the salt in the recipe and added a sprinkle of sea salt to the tops of every cookie. Salted caramel, meet brown butter snickerdoodle-love at first sight!
The classic cinnamon sugar mixture is the perfect finish to the cookies. Aren’t they purty?
I am seriously craving a Brown Butter Salted Caramel Snickerdoodle right now. I really wish I could reach into my computer screen and grab one. I know, stay strong, stay strong!
Please eat a cookie for me! And if you bake a batch of Brown Butter Salted Caramel Snickerdoodles and happen to be driving by our house, maybe you can sneak a cookie under our front door. I will save it until next week when I am back on sugar. I promise. Wink, wink:)
Brown Butter Salted Caramel Cookies
Brown butter snickerdoodles with a caramel surprise inside!
Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 8-10 minutes
2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
About 1 cup caramel squares, cut into 1/4's
For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies
1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.
5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet 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 sea salt.
7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.
Note-if you want to make bigger cookies, you can put 1/2 a caramel in the center, just make sure the cookie dough is covering the caramel so it doesn't ooze out.
Recipe adapted from Ambitious Kitchen
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