Brown Butter Salted Caramel Snickerdoodles

By Maria Lichty

Updated November 09, 2020

View RecipePin Recipe4.72375

Brown Butter Salted Caramel Snickerdoodles are made with brown butter and have a caramel surprise in the center. If you like classic snickerdoodle cookies, you will LOVE this snickerdoodle recipe. They are amazing!

Favorite Snickerdoodle Cookies

I LOVE snickerdoodle cookies, they are one of my all-time favorite cookies. I have always loved them, especially during the holiday season. I love the classic snickerdoodles but you need to meet my ALL-TIME favorite snickerdoodle cookie. These Brown Butter Salted Caramel Snickerdoodles are the most amazing snickerdoodles EVER! Everyone that tries them falls in love after one bite. They are in my top 10 favorite cookies and that is saying a lot because I have made and ate a lot of cookies in my lifetime. These are FOR SURE a favorite!

Brown Butter Snickerdoodles

The brown butter takes a good snickerdoodle cookie to a GREAT snickerdoodle cookie, especially when you add caramel and sea salt to the mix. These cookies are life changing! The classic snickerdoodle gets transformed 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 super simple! To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook until the butter is 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.

That is it! And that simple step will change your life for the better. I promise, browned butter is the BEST and makes the most amazing snickerdoodles!

Caramel Surprise

The brown butter snickerdoodle 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, definitely love at first sight!

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

You can use regular Kraft caramels or Trader Joe’s fleur de sel caramels. They are my personal favorite, but I have made them with both caramels and both work well.

Roll the cookies in cinnamon and sugar and bake for 8 to 10 minutes. The caramel will melt and soften inside the cookie. DO NOT OVER BAKE these cookies. You want them to be slightly set around the edges and still soft in the center when you take them out of the oven. They will finish baking on the baking sheet as they cool.

Perfect Christmas Cookie

I make these snickerdoodles every Christmas time for parties, cookie exchanges, and gifts and they are always the favorite cookie! My friends and family beg for these cookies every single year! You should make a batch for your friends and family…or several batches because they never last long. They are TOO good:)

I am seriously craving a Brown Butter Salted Caramel Snickerdoodle right now. I better get baking!

If you like this snickerdoodle cookie recipe, check out:

• Chocolate Snickerdoodles
• Peanut Butter Blossoms
• Chocolate Chip Cookies
• Mexican Wedding Cookies
• Chocolate Kiss Cookies

Cookies

Brown Butter Salted Caramel Cookies

Brown butter snickerdoodles with a caramel surprise inside!

4.72 from 191 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cuisine American

Servings 36 cookies

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Ingredients

  

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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 unsalted butter cut into tablespoon pieces
• 1 1/4 cups brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon plain Greek yogurt
• 18 caramels cut in half
• Flaked sea salt for sprinkling on top of cookies

For the Cinnamon Sugar:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

 

• In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
• 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.
• In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
• 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 or for up to 2 days.
• When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
• 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.
• Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don’t over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Nutrition

Serving: 36g, Calories: 129kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 69mg, Potassium: 52mg, Sugar: 11g, Vitamin A: 170IU, Calcium: 15mg, Iron: 0.5mg

Keywords cookies, snickerdoodle

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