Brown Butter Salted Caramel Snickerdoodles

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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!

Brown Butter Salted Caramel Snickerdoodles

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 Salted Caramel Snickerdoodle Recipe on twopeasandtheirpod.com The BEST snickerdoodles! Everyone loves these cookies!

Brown Butter Salted Caramel Snickerdoodle Cookie Recipe

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!

Brown Butter 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:

Brown Butter Snickerdoodles with Caramel

Brown Butter Salted Caramel Cookies

Brown butter snickerdoodles with a caramel surprise inside!
4.84 from 12 votes
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Cuisine
American
Servings
36 cookies

Ingredients

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

  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. 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.
  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 or for up to 2 days.
  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 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.

  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. 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 Facts
Brown Butter Salted Caramel Cookies
Amount Per Serving (36 g)
Calories 129 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 23mg 8%
Sodium 69mg 3%
Potassium 52mg 1%
Total Carbohydrates 19g 6%
Sugars 11g
Protein 1g 2%
Vitamin A 3.4%
Calcium 1.5%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

cookies, snickerdoodle

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Monique’s recipe has always been one that I’ve wanted to make but just haven’t. Your cookies turned out beautiful and make me want to make them, even more! I love caramel of any kind!

    I understand about the sugar detox thing, too. I did a 3 day juice cleanse two weeks ago to give it a little rest 🙂

  2. My goodness these look dangerous! My husband and I love your brown-butter snickerdoodles adding caramel – oh boy, can’t wait to make up a batch!

  3. Adding caramel to Monique’s already pretty much perfect brown butter snickerdoodles is GENIUS. I just went a month without sugar and it was awful and great at the same time. The sad thing was that afterwards I did not even crave sugar! It was like looking into the mirror at a stranger. But now that the month is over I am happily back on my daily dose of chocolate. So much for habit changing 🙂 I am so excited to try this recipe out!

  4. I have never been more in love with a cookie Maria! I think you are the only gal who might like salted caramel more than me. I’m currently doing a juice fast and these are making me SO hungry! Pinning them for later. Your cookies are beautiful 🙂

  5. You must have the most amazing willpower because if I had to look at even one photo of these amazing cookies whilst on a sugar hiatus, I would cry a billion tears. Good thing you can eat them next week — until then, I’ll be snacking on them for you! 😉

  6. I didn’t think snickerdoodles could get any better but clearly I was wrong! Stay strong on your sugar cleanse. It’s just a week and you’ll be so proud of yourself for completing it.

  7. These are actually even better than I thought they would be. I swear that first bite out of the oven, with gooey caramel and warm cookie, I had a moment. Thanks for the great recipe!

  8. I don’t like the taste of Cream of Tartar, but most snickerdoodle recipes call for it. Would they turn out okay without it? What does it do anyway and is there something else I can use instead? I’d love to make these cookies!

  9. Oh my. That’s all I can think! These are like drugs. I must have eaten about 6 straight out of the oven!
    You are an absolute genius!

  10. Just got the first batch of these beauties out of the oven and oh my! Just want to give you my sincerest thank you for sharing this recipe! They are a delicious twist on a favorite childhood classic. Cannot wait to post my photos on Facebook and get all the coworker’s mouths watering before work tomorrow.

    Thank you!

  11. This cookie is amazing! I did make a change though…instead of caramels, I put in chopped toasted pecans which complimented the browned butter flavour wonderfully. I brought these to work today, and there were a lot of appreciative moans. I’ll be keeping this recipe in my regular baking arsenal! Thank you very much 🙂

  12. I tried these last night and they were delicious! The only thing I would do differently next time is forgo the additional caramel candy at the very end. I found I had to roll much larger cookies to completely conceal the candy and they were too rich for me in then end! I haven’t tried but I expect they would be oh so tasty warm out of the oven in a bowl of ice cream! Yummy!!

  13. Wow. I have never had cookies disappear as fast as these did. They are truly amazing. Thanks for dreaming this one up!

  14. These look really good! Did you know Kraft makes little caramel CHIPS? These are my new favorite discovery….Walmart carries them for sure, in the same area you find chocolate chips. No need to cut up those squares!

  15. These didn’t turn out at all 🙁 Big waste o’ time. I knew something was wrong when it called for so much dark brown sugar, but the cookies in the picture weren’t darker. Did you really try this recipe? If you did, they’d turn out nothing like these pictures. Not good.

  16. What does the cream of tartar do in the recipe? I just don’t always have that on hand and was wondering if you omitted it, would it make a difference?

  17. Has anyone tried this recipe with chocolate chips? I have a weak spot for chocolate with salted caramel…

  18. OMGGGGGGG. So Snickerdoodles happen to be my absolute favorite cookie. Add caramel? Well, caramel is a favorite too…it’s all good right? This was my first time using browned butter and I had a few mishaps before I got to actually mix the butter in. The batter was delish! Popped it in the fridge overnight. Took it out today. It was very hard. Uh, oh, what did i do wrong? Well, not to worry, I was able to let it sit and finally molded the dough around the caramel pieces. Ran OUT of sugar. Regardless these came out beautifully! They tasted like a dream. That was without the sea salt on the top (forgot those on the first batch). The 2nd batch it about to come out of the oven but between me and my kids, we have finished half a dozen cookies. I did substitute half WW pastry flour along with the regular flour and that might be why my dough was so stiff. Will make these again with regular flour all the way. I do have 1 problem! I am a diabetic….thank goodness I now have an insulin pump so I can allow myself a little bit of slippage. These cookies are a dangerous thing to have around….oh! There goes the timer….thanks for a great recipe!

  19. I made these today they are so amazing. I put a couple small pieces of Carmel in each cookie. I will definitely make these again. I love the deep flavor the brown butter gives these snickerdoodles. Thank you so much for sharing this recipe.

  20. After reading the directions and looking at the pictures of your cookies it looks like there are little caramel pieces in them not just one piece in the center. Did you change the recipe so it works better?

  21. I don’t often try blog recipes…..only because I like to see that a recipe has been tried and true. However, these looked too amazing to not give them a whirl. And am I glad that I did! I used the caramel bits that Kraft sells now, instead of the caramel squares, which made them easy to roll into a ball and guaranteed caramel in every bite. Oh….and I was a little impatient and didn’t allow the browned butter to cool to room temperature. The dough was a little loose as a result, but firmed up nicely in the refrigerator. Thanks for a delicious recipe!

  22. These look SOO good! I can’t wait to try them! 1 question, however. Would I wreck the cookies if I tried making them without caramel? please reply! 😀

  23. I made these yesterday, and they are absolutely divine! The nuttiness from browning the butter definitely comes out, elevating the flavor of the cookie. I think my favorite part is the sprinkle of sea salt! It brings the sweetness from the cinnamon and sugar and caramel all together. Also, try eating them the next day because I think they taste even better! Delicious!

  24. Omg these look amazing! Question, though…it looks as if there are little pieces of caramel throughout the cookie in the picture, but it says to just put one piece in the dough? Can you confirm bc I HAVE to make these ASAP!!! Thanks!

  25. It would have been nice if you had tried making these before publishing. They have one fatal flaw. The caramel goes to the bottom during baking and melts away leaving a hole behind when they are removed from the pan to cool. The flavor is good, but the mess is not worth it!
    It would be nice if all of you who comment would actually bake. “OOH, it sounds so good!”, doesn’t help anyone!!!!!!

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  27. will the caramel harden after they cook?that happened to my mom when she made caramel stuffed apple cider cookies….

  28. These turned out awesome! This was my first time with browned butter so that was interested, but it worked! I ended up refrigerating the dough overnight and it was pretty tough in the morning. Once I worked it with my hands a bit, it softened up. I had to experiment with the time some to get just the right outside crisp/inside gooey I was looking for:-) I also skipped the sea salt on the top because I got lazy! Next time I am going to put two or three little pieces of caramel in each one! Can’t wait to share with my family!

  29. I have made this recipe twice and they came out perfect both times. They were a party hit. Warning: once you start eating them you can’t stop!

  30. These are my new favorite cookies! The snickerdoodle part of the recipe tastes just like my grandmother used to make them. The addition of the caramel and salt takes them to another level of deliciousness! Thanks for sharing this recipe!

  31. I was wondering if you can freeze the dough for later use. I know why freeze?!!! I am trying to have some yummy desserts set aside for when my baby comes. I always have sweet tooth when I have a baby and I know my older kids (including DH)) would love some too. Thanks!!

  32. I made these and they were just scrumptious! Everyone loved them, and they’re now one of my favourite cookie recipes. Thank you, I’ll definitely be making them again.

  33. These look delish. Do you think you could substitute chopped up Rolos for the caramels? I have a lot left overflow from Halloween.

  34. wow! I usually only make cookies with chocolate in them but, I gave these a chance for a more Fallish cookie and I was amazed! love them and will be making them to share at Thanksgiving! Thank you!

  35. So I am in the process of making these decadent cookies – YUM! When place the caramel on the flattened dough am I covering and flattening or should it be like a ball?

  36. RE: Chocolate Caramel Cookies with Sea Salt
    In the recipe, is “soft caramels, rolled into little balls”, a whole or part of a Krafts individually wrapped caramel.
    The recipe in the Dallas News sounds SOOO good.
    Thanks

  37. Has anyone tried freezing them? I’m trying to do prep work for a bake sale and would like to make these a few days in advance.

  38. I’m making these right now for a Christmas party that my kids are attending tomorrow and just had one quick question: is it really 1 TABLEspoon of vanilla? I don’t recall ever using that much vanilla in a cookie recipe and just wanted to confirm that it wasn’t a typo. 🙂 These look amazing and I can’t wait to see how they turn out! 🙂

  39. I have made this recipe a number of times now and it’s a major hit each time I’ve brought them to a party, work… anywhere with a big crowd!
    I do have a question for these though… how long do you think you could freeze them and still maintain their most exquisite taste? I am attending a cookie exchange this Sunday and because of a whole bunch of stuff I have to do before then, tomorrow morning is the only day I would be able to make them. Do you think they would last in the freezer for 4 days? Hope to hear from you 🙂

    1. I haven’t tried freezing these cookies, we always eat them too quickly:) I am sure they would be fine. Just make sure they are fully defrosted before serving, so the caramel can soften.

  40. I’m confused about the amount of caramel to use. The cookies in the picture look like they have more than one 1/4 piece of caramel in them. If they only have one piece, and the recipe makes 2 dozen cookies, then wouldn’t you only need 6 whole caramel squares? A cup is about 15 squares by my measurement.

  41. These cookies were a hit!! this year I found carmel bits in the store. it was easier than unwrapping the carmel squares and cutting them. I gave them to co workers and these cookies were their favorite!!!

  42. yum! made these last night and they’re delicious!! BUT, they’re super flat and the caramel is now relatively hard. any suggestions?

  43. Made these for Santa tonight! They are amazing and will definitely be made again, and again and again!! Santa will be a jolly man tonight!!!

  44. I made this recipe today and they are amazing! I think I have found my new favorite cookie. =) They are a bit more labor intensive than some others, but very much worth it! I couldn’t find caramel squares at the store, so made my own caramels to put in the middle. Thank you for the recipe.

  45. I made these cookies today – haven’t tried one yet as they are just baking, but the dough is delicious! I have a question re the caramel. It appears to me that one needs 6 caramel squares, with each one cut into 4 pieces rather than one cup of caramel squares. Or .. as I did .. each cookie will have more than 1 caramel piece 🙂 Thanks for your time and this recipe. Chris

  46. I’m getting ready to make the dough tonite, will refrigerate it, and make/bake the cookies tomorrow. QUESTION–after wrapping the dough around the caramel, do you leave them in a ball on the pan and then they flatten as they bake?

    I can’t wait to try them–looks like almost everyone loved them! Thanks!

  47. While I haven’t tried this caramel snickerdoodle recipe precisely, I have tried one before, and I would suggest mashing the caramel flat before wrapping it in dough. Because I ended up with just a lump of caramel in the middle instead of spread through the cookie. It still tasted great, just wasn’t as much perfection as I had been hoping for.

  48. Hi there,
    I’m making these right now and am wondering about how many caramels you put into each cookie… by the looks of your cookies in the photos, you put in 2 caramel quarters or more… so do you put in 1 caramel in each one? like 4 quarter caramels to make up one? or just 1 quarter of a caramel?

  49. How many pieces of caramel do you use for each cookie. The recipe said to cut caramels in 1/4 pieces. Do I put all 4 pieces in one cookie? Since the recipe only makes 2 doz. cookies there will be a lot of left over caramel.

  50. These look so amazing and I can’t wait to try them. Question: do you use prepackaged wrapped caramels ( like Kraft) or did you make your own?

  51. Beautiful cookie. Was surprised at how big they came out, but that certainly didn’t stop hubby and I eating a couple before they’d had a chance to cool down! Delish……
    Thank you for a great recipe. My biggest problem was finding a genuine old style caramel here in Australia, but thanks to the $2 shop, got exacty what I couldn’t find in 4 supermarkets.

  52. I made these cookies today and they were absolutely amazing! I used homemade vanilla bean caramels for the centers…I don’t know how I didn’t eat all of them myself. Wonderful recipe!

  53. Help please!!: I tried making my own caramels to fill these type of cookies with… The caramel turned out fine until I baked it inside the cookie… I took out of oven and let the cookies cool and too a bite the caramel had tuned from perfect to grainy or crystalized!! How can I use my own carsmels so that won’t happen??? Must I use a certain carsmel recipe or procedure? Store bought caramels don’t do thAt!!
    Thanks!

  54. Thank you for this recipe. I just baked a batch and they came out perfect and were amazing. I think they might just be the best cookies I have ever baked. Thank you again!!!

  55. Delicious! I put two pieces of caramel squares in (as in two quarters) and it was perfect. Wish I doubled the mixture as these were eaten so quickly!

  56. I made these cookies today for a bake sale and they were gone in no time. I’m planning another bake, but will be on vacation until the day before. How many days ahead of baking can I prepare the cookie dough?

  57. I have a question about the caramels. My store was sold out of regular caramels, but had the small caramel melting balls. (Pea size…) Has anyone tried these, and if so, how many of them would go in the middle of the cookie nicely? And did they melt ok? Thank you!

  58. Do the caramel pieces stay gooey? I made some turtle cookies with caramels. Once the cookies cooled, the caramel became rather hard.

  59. Just one question…It says to only add 1 caramel to each cookie but I noticed at lest 2 in each cookie in the pictures. Can we add as many as we would like?
    TIA!

  60. lol never mind! I should have kept reading the comments. Answered already! Thanks for the wonderful recipe 🙂

  61. I am about to make these awesome looking treats, but just wondering… how do these store? Will they last more than a week refrigerated? Can they be frozen??

    can’t wait to try them!

  62. I have made these 3 times in a week because they are SO incredibly delicious and addicting. My friends, family, and church members all enjoyed them immensely. I put 2-3 caramel cubes in my cookies because why not 🙂 One time, I didn’t have Greek yogurt so I used nonfat milk (no difference in taste). They come out fluffy, creamy (sounds weird, but they do taste creamy because of the brown butter), and perfectly heavenly. I will continue making them until I get sick of it – which is probably never! Thank you for sharing!

  63. The dough is chilling in the fridge now and I’m sure I’ll have fewer cookies than the recipe makes because the dough is DELISH and I’ve nibbled away too much! The butter smelled fabulous as it browned. Can’t wait to taste the finished product!

  64. Love these so much. My coworkers refer to them as “Jesus cookies”. I have found that warming them up for about 10-12 seconds in the microwave before eating makes them completely magical. Thanks for the awesome recipe!!

  65. Made this recipe today – taste gets 5 stars. they’re incredibly delicious! but i’d definitely recommend sticking the dough in the fridge for longer than 30 minutes. i did 30 minutes for the first batch and they flattened out, caramel leaking everywhere. the second batch, i gave them 2 hours and they came out perfectly. taste-wise though, it doesn’t get better than this!!

  66. These turned out beautiful. I made them exactly as you have written down. My husband fell in love with me all over again! LOL They are what we call “keepers”. Delicious!

  67. I simplified a bit and used the Kraft Caramel Bits instead of unwrapping and cutting square caramels. I stirred them into the dough instead of wrapping the dough around the caramel like the recipe said. I used sour cream in place of the Greek yogurt, because that’s what I had on hand. And, I sprinkled the cookies with sea salt when they came out of the oven. The kids love them. And so do I!

  68. Two pans of cookies are cooling on the cooling racks and two are in the oven as I type this. Ummm….WOW. Absolutely delicious cookies. These truly taste like a salted caramel cookie. The recipes seems “putzy” but it is actually pretty simple and quick. When you want an “above average” cookie, make these.

  69. I made these and got rave reviews!! Thank you so much! Delicious. I doubled the batch and they were gone in an instant. I did find a new product at the store, little tiny caramel bits by the chocolate chips. They were double the price of the caramels that I did cut up and use. The first time I made these I was thinking oh man a lot of little steps but it was SSOOOO worth the work. The second time(double batch the very next day) went a lot smoother. Make sure when making the browned butter that it must cool at room temp so I would do that step first friends! Enjoy!!!

  70. These cookies look so good I think I started drooling. I have a delima now. Make these first or sugar detox first? I’ll give you 3 guesses what I will do first! The first 2 don’t count lol Great post!

  71. What’s the longestest you would recommend chilling these? Trying to find some yummy cookie recipes for my wedding but probably need to have them prepped a few days before.
    Thank you for your help! These look delicious and I’m making them today! So excited!

  72. WOW these were great! I had pinned these cookies many months ago, and finally had an excuse to make them as a consolation gift to the coworkers I’m leaving for another job (“Sorry I’m leaving you all… Here, have a cookie!”). Maybe I’m weird, or maybe I had too much cookie dough in the making of these brown butter beauties, but these were even better on the second day, when the caramel had firmed up again and the chew on the cookies was irresistible. I had several coworkers as for the recipe, and I think they almost forgave me for leaving!

  73. I love your site and lately found soft chewy cookies actually very yummy.
    In Asia, people think soft means already old cookies and therefore turn soft. They like crunchy type more. Also they keep better too.

    How many days can I keep these yummy snickerdoodles of yours? I m sure it won’t last long, but I like to give as presents and love to know how long cam I keep.

    Many thanks!!

  74. Wow!! These look insane!! I want to make them for my family, but they love chocolate chips and walnuts/pecans. I was wondering if I could add milk chocolate chips and pecans or walnuts to them?? Thanks so much! Happy Thanksgiving

  75. Do you just put one piece of caramel in each cookie? The recipes says “a” caramel, but the in the pictures, it looks like there are several bits of caramel in the cookies.

    1. You can do it either way. You can wrap dough around one caramel or cut the caramel into pieces, or use the caramel bits. Just make sure the cookie dough covers the caramel so the caramel doesn’t ooze out. Enjoy!

  76. I never comment on recipes (and I cook a lot using recipes I find online) but I had to come back to tell you how unbelievable these cookies are. I made them a couple days ago and am going to make them again for a couple Christmas parties. They are SUBLIME. Two of the harshest critics I know (my mom and my best friend) both agreed that they are the best cookie they have ever had, and I agree. Thank you so much for this recipe!

  77. I’ve tried these twice and they taste great, but they spread really thin. (Yes, I did refrigerate the dough overnight both times.) Any suggestions for getting them thicker? I followed the recipe exactly.

  78. So delicious yet so messy! I might make these again without the caramel to have intact cookies. All in all though, having more cookies is never a bad thing 🙂

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  80. Hi! Just wondering how long these cookies last? Could I keep the dough in the fridge for a couple of days or would it go bad? Thank you! They look so wonderful!

  81. I have made these now a handful of times – and they are amazing! Just much more time consuming and intensive than your everyday chocolate chip cookie. To save some time, we just melted butter instead of browning it (saves about 20 minutes) and omitted the caramel inside. We found that if you eat the cookies straight out of the oven, the caramel inside is delicious and gooey. But if you let the cookies cool too long before eating, the caramel becomes hard and chewy again, which isn’t as enjoyable to eat. So when I make these cookies for us to eat at home, I include the caramel. But when I make the cookies to bring to parties or work, I omit the caramel.
    Not browning the butter, in our opinion, did not change the flavor significantly. 🙂

  82. I have a question about the caramels. You indicate 1 cup of caramels cut into quarters. The recipe indicates it makes 2 doz cookies., according to my calculations there is only a need for 6 caramels. Am I missing something? Is there more than 1 piece per cookie?

    1. The recipe makes about 2 dozen. If you want to put 1/2 caramel in the cookies, you can, just make sure the dough is covering so it doesn’t leak out. If you make smaller cookies, I always do 1/4 of a caramel. I always just buy a bag of caramels to be safe:)

  83. Is this a chewy cookie? Wondering how they’d be without the caramel centre. Would love to make these for someone but he doesnt like caramel!

    1. It makes a little over 3 dozen. I make them on the smaller side though. If you want big cookies, I would use half of a caramel and it would probably make closer to 2 dozen.

  84. I’ve just tried this and I’m at the point where I’ve mixed the dry ingredients in. However I am no where near a dough! 🙁 it’s gooey, slightly thicker than pancake batter….I am in a tropical country where it is warm…I wonder if this is affecting how the dough is holding itself?? Going to chill it now and cross my fingers….

  85. These are amazing! I brought them to work and my food snob coworkers went crazy for them! I’ll be baking up a batch for a Super Bowl party this weekend! Thank you!

  86. these look fantastic; especially for a fudge/caramel fiend like myself.  Where can you buy ‘caramel squares’?

  87. Wish I could make these right now, but my cookie eating grandson who lives with me is allergic to Caramel and Chocolate. But we do find cookies we can make and he can eat.

    1. Werther’s would work or the basic Kraft caramel squares. Trader Joe’s has a nice caramel square too! Enjoy!

  88. Hi Maria,

    I have a batch of hardened caramels. Would it be possible to soften them in the microwave and still be able to use them in the cookies? My concern is when they cool, it’ll harden back up.

  89. I made these and although they were good they didn’t turn out like the photo! I don’t know what I did wrong. The cookies did not flatten and the caramel was just chewy not gooey. 

    1. I did yesterday! They are delicious. As soon as you start mixing the browned butter and the brown sugar you know it’s going to be amazing. They are chewy and soft as well.


  90. These cookies are so decadent and delicious! I made them to send out to friends and family and kept one or two…or six here at home :). Mine turned out thicker than in the pictures but were chewy and yummy. Will be making this again! Tip: I doubled the recipe and only used less than one bag of caramel candy, so you don’t need that much.


  91. These are the hit of this Christmas season! My hard-to-please older brother-in-law raved and raved about how good they were at our recent family Christmas get-to-gether and said they tasted like store bought…the ultimate compliment for him! lol So, today, I’m making more for gifts! Thanks for sharing the recipe!!


  92. I made these for church service this morning, and there were so many compliments about these cookies! I had to share the recipe with several baker friends! Love the salted caramel!


  93. These cookies are the best cookies I’ve ever made or eaten and I’m 68 years old!  

    Thank you for the wonderful recipe!

    Cece


  94. I made these today following the recipe and I was only able to get 24 cookies not 36 and I used a smaller scoop than the two tablespoons as directed. The cookies are delicious.

  95. Please provide “make ahead” tips! I plan on making 3 batches of these for my sons birthday along with many other desserts. It would be such big relief to know I can make these ahead of time. How long are they fresh for in room temp? Or do you recommend freezing after baked and leaving out at room temp before serving? Please help!

    1. You can make the dough in advance and keep it in the fridge for up to 72 hours. Then you can bake the cookies. The cookies will stay fresh in an airtight container on the counter for up to 3 days. I think they are best on the first and second day though:)


  96. These were really good but they definitely took like double the time to cook in the oven. I also think I used too small a piece of caramel because you couldn’t even tell it was in the middle of the cookie. They were still really good though!


  97. By far the best cookies I have made in a long time! Complimented by everyone it’s become my new go to besides my chocolate chip cookie recipe. 

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