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!
4.87 from 15 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*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 23mg8%
Sodium 69mg3%
Potassium 52mg1%
Carbohydrates 19g6%
Sugar 11g12%
Protein 1g2%
Vitamin A 170IU3%
Calcium 15mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

cookies, snickerdoodle

Maria Lichty

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. 5 stars
    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.

  2. 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:)

  3. 4 stars
    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!

  4. 5 stars
    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. 

  5. It’s a miracle any of these actually made it into the oven – the raw dough is soooo delicious! However mine didn’t spread out like yours.. any thoughts as to what went wrong? I can send you a photo.

  6. Just made these for the office. They were a HIT! Thank you!
    And like another poster, I only was able to get 24 out of the batch, not 36.

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