Brown Butter Caramel Snickerdoodles
User Reviews
4.7
Brown Butter Caramel Snickerdoodles
Description
Brown Butter Caramel Snickerdoodles take the classic snickerdoodle cookie and enhance it with browned butter and caramel candy. The browned butter adds a toasted, nutty flavor and a dense texture that contrasts the soft caramel pieces folded inside the dough. The dough uses cream of tartar and baking soda to create the traditional snickerdoodle tang and chewiness. Cinnamon and sugar coating amplifies the warm spice notes and provides a gentle crunch on the outside.
The method involves carefully cooking butter until golden brown bits appear, then cooling it to a thick consistency before mixing with sugars, eggs, and dry ingredients. The caramel is cut into halves and placed into each cookie to melt during baking, resulting in gooey cores amid tender dough. Baking recommendations include using convection bake at 325°F or conventional bake at 375°F to maintain cookie shape without excessive spreading.
This cookie is well suited for anyone seeking a twist on snickerdoodles with a caramel surprise inside. It requires attention to butter browning and baking temperature to achieve the ideal texture and to prevent flat, spreading cookies.
Use caramel candies cut in half to get just the right size for cookie centers.Cool the browned butter thoroughly before mixing to prevent the dough from spreading too much during baking.Adjust baking temperature based on your oven type to preserve cookie shape; convection or conventional settings differ.
Ingredients
Snickerdoodle Dough:
- 1 cup butter salted
- 1 ¼ cups brown sugar light or dark
- ½ cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Caramel + Cinnamon/Sugar:
- 18 caramel candy square or rectangle; soft; cut in half
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
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
- Cut caramel candies in half for ideal cookie-sized filling portions.
- Cool browned butter until thick to prevent cookie spreading.
- Bake on convection at 325°F or conventional at 375°F depending on your oven to maintain cookie shape.
- If cookies remain puffy, reduce oven temperature by 25 degrees.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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