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 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!
4.91 from 22 votes
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
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 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


  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.

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. 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.

  2. 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!!!

  3. 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!

  4. 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!

  5. 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!

  6. 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!!

  7. 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

  8. 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!

  9. 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!

  10. 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.

  11. 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 🙂

  12. 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!

  13. 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. 🙂

  14. 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:)

  15. 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.

  16. 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….

  17. 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!

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

  19. 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!

  20. 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.

  21. 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.

  22. 4 stars
    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.

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