Brown Butter Caramel Snickerdoodles

Name: Brown Butter Caramel Snickerdoodles
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 36 cookies
Ingredients: 1 1 cup salted butter; 1 ¼ 1 ¼ cups light or dark brown sugar; ½ ½ cup granulated sugar; 2 2 large eggs; 2 2 teaspoons vanilla extract; 2 ¾ 2 ¾ cups all-purpose flour; 2 2 teaspoons cream of tartar; 1 1 teaspoon baking soda; ½ ½ teaspoon ground cinnamon; ¼ ¼ teaspoon salt; 18 18 square or rectangle soft caramels cut in half; ¼ ¼ cup granulated sugar; 1 1 teaspoon ground cinnamon

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4.7

189 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 40 mins
Servings
36 cookies
Course
Dessert
Cuisine
American

Brown Butter Caramel Snickerdoodles

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Snickerdoodle Dough:

1 1 cup salted butter
1 ¼ 1 ¼ cups light or dark brown sugar
½ ½ cup granulated sugar
2 2 large eggs
2 2 teaspoons vanilla extract
2 ¾ 2 ¾ cups all-purpose flour
2 2 teaspoons cream of tartar
1 1 teaspoon baking soda
½ ½ teaspoon ground cinnamon
¼ ¼ teaspoon salt

Caramel + Cinnamon/Sugar:

18 18 square or rectangle soft caramels cut in half
¼ ¼ cup granulated sugar
1 1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 375 degrees F. (see note) Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
For the browned butter, cut the butter into pieces and add to a stainless skillet or saucepan. Heat on medium-low until the butter melts. Continue cooking, swirling or stirring occasionally; the butter will foam and sizzle as it cooks and golden bits (the butter solids) will settle to the bottom. Cook until the butter has a nutty fragrance and the solids are golden brown. Watch closely; it can burn quickly.
Remove from the heat and scrape the butter and all the browned bits into a large bowl. Cool the butter until the texture is thick and sludgy - or at the very least, no longer warm. This cooling step is important so the cookies don't spread while baking!
Add the brown sugar, granulated sugar, eggs and vanilla and mix until well combined.
Add the flour, cream of tartar, baking soda, cinnamon and salt, and stir until evenly mixed.
In a bowl or shallow dish, whisk together the 1/4 cup sugar and 1 teaspoon cinnamon.
Scoop out two tablespoons of dough (I use a #40 cookie scoop) for each cookie, flatten into discs, place half a caramel in the center of each, roll up the dough around the caramel and roll the balls until smooth.
Roll in the cinnamon and sugar mixture and place the cookie dough balls a couple inches apart on the prepared baking sheets.
Bake for 9-11 minutes until flattened and a few cracks form in the top (see note if your cookies are flattening or NOT flattening while baking).

Notes

Caramels: the caramels I use from Trader Joe's are .35 oz/10 gr each and are 1 1/2 inches X 1/2 inch. I cut them in half and use a half for each cookie.
Baking Temp: These cookies are on the thinner side, but they shouldn't flatten and melt all over the pan. To help them hold their shape a) bake on convection bake at 325 degrees OR b) bake on normal bake at 375 degrees (the only exception to this is if you already know your oven bakes hot; if so, bake at 350 degrees F). Conversely, if your cookies are staying puffy while baking, decrease the oven temp by 25 degrees.

Nutrition Information

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Serving 1 Cookie Calories 149kcal (7%) Carbohydrates 23g (8%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 23mg (8%) Sodium 110mg (5%) Fiber 1g (4%) Sugar 15g (30%)