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Brown Butter Caramel Snickerdoodles


  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
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Ingredients

  • 2½ cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • 1 cup butter, sliced
  • 1¼ cup brown sugar
  • ½ cup white sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp sour cream
  • 1 cup Kraft caramel bits
  • ¼ cup white sugar
  • 2 tsp cinnamon
  • Sea salt for sprinkling on completed cookies

Instructions

  1. In a separate bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
  2. Brown the butter – slice the butter into 1 tbs pats. Add them to a medium-high saucepan (light colored saucepan so you can see). Whisk frequently. After a short while the butter becomes frothy and bubbly. This is when brown specks will start to form, and it will smell deliciously nutty. Watch closely when this happens and then remove from fire. Remove from heat and let it cool to room temperature.
  3. In the mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. Mix until blended.
  4. Beat in egg, yolk, vanilla and sour cream and mix until combined.
  5. Slowly add the dry ingredients until combined.
  6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
  7. Once you are ready to bake preheat the oven to 350 degrees.
  8. Mix ¼ cup sugar and cinnamon in a small bowl to roll cookie balls.
  9. Measure about 2 tablespoons of dough and roll into a ball. It will be very hard from the fridge, but rolling it into a ball will warm it up and make it pliable.
  10. Flatten the ball and place 5-6 caramel bits inside. Then, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
  11. Roll each cookie in the sugar/cinnamon mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt.
  12. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft.
  13. Let cool for a few minutes before transferring.

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