Brown Butter Salted Caramel Snickerdoodles

Oh my gosh. These cookies are amazing. One of my favorite kind of cookie is a snickerdoodle. It brings back so many memories when I was little helping my mom make them in the kitchen for a Sunday treat. My favorite part was rolling the cookie balls in the cinnamon sugar.

But snickerdoodles with brown butter and a gooey caramel surprise on the inside? Wow.

brownbuttersaltedsnickfinalHave you ever had brown butter? I made a brown butter frosting here, and it was the best thing I have ever had. I couldn’t get enough of it!

brownbuttersnick3finalThese cookies baked perfectly. They were perfectly chewy and the brown butter gave them an amazing flavor. Just when you think they can’t get any better you take your first bite and a gooey caramel surprise is in the inside of the cookie. I also loved how they were lightly salted on the top to give the sweet a little balance of salty. All of this talk is making me want another one. Please excuse me while I go and grab one. 🙂

brownbutterfinal2I know that you guys will love these just as much as we did! And I am not held responsible for any brown butter addictions. 🙂

4.7 from 26 reviews
Brown Butter Salted Caramel Snickerdoodles
Prep time
Cook time
Total time
Salted brown butter cookies with amazing flavor and perfect chewiness, with a surprise caramel inside!
Serves: 24
  • 2½ cups all-purpose Gold Medal flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 cup unsalted butter, sliced
  • 1¼ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 tablespoon plain Greek yogurt
  • 1 cup caramel squares, cut into ¼'s
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Coarse Sea salt for sprinkling on completed cookies
  1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
  2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
  3. While the butter is cooling, cut the carmel squares into ¼'s.
  4. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
  5. Beat in egg, yolk, vanilla and yogurt and mix until combined. 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. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, 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.
  8. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
  9. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.
Recipe Adapted from Two Peas and their Pod



Subscribe to the Recipe Critic Blog and get family friendly recipes via e-mail.

Powered by ConvertKit

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Latest posts by Alyssa Rivers (see all)

Previous Post

Honey Mustard Pretzel Chicken

Next Post

Avocado Basil Pasta


  1. These look phenomenal! I love browned butter, ESPECIALLY in frosting. But I have a good feeling I’ll love it even more in these cookies.

  2. Oh MY gosh! Talk about mouthwatering!

  3. Awesome! I love caramel stuff. I think I might try this, but also I want to try it using the “chocolate crinkle cookie” recipe too… that would be great with caramel and salt!
    Any idea how many calories in these? I’m supposed to eat 300 cals 6 times a day… if I can get info for how much 150+ would be, I could have those and a glass of whole milk for one of my snacks! YAY!

  4. Snickerdoodles may be my favorite cookie … or at least tied with chocolate chip cookies!

  5. Michelle says:

    Just made these and I can’t stop eating them! My husband loves them too! Might have to take them to work so I don’t eat the whole batch!

  6. I like the helpful info you provide in your articles.
    I’ll bookmark your weblog and check again here regularly. I’m quite certain I’ll learn lots of new stuff right here! Best of luck for the next!

  7. Another awesome recipe!! Thanks for sharing!

  8. Oh dear me…these look incredible!!

  9. Alyssa! These cookies look incredible! Just gorgeous!

  10. These look yummy! Is there a substitute for the Greek yogurt? I don’t use it and it would go to waste for the small amount in the cookie. Thanks!

    • I’ve used Yoplait light vanilla flavored before and it still tastes great!

    • Sour cream is a great substitute as well!

      • Oh, that’s good to hear, I’m planning on using sour cream as well!

        • Just fyi…a much healthier option is to buy the greek yogurt and use it for the recipe, and instead of buying sour cream, use the greek yogurt on whatever you would have used the sour cream…it has a little bit more tartness to it than sour cream (a very little bit), but tastes almost just the same…and it has live, active cultures, which is fantastic for your digestive tract!

          • If you’re cooking the yogurt, which you will be in this recipe, the active cultures are no longer active. Sour cream works just as well.

          • I didn’t have the greek yogurt and used sour cream as a substitute. Turned out AMAZING!! Will definitely try it next time with the yogurt, but couldn’t wait to make them…haha!! AWESOME recipe!! Snickerdoodles are my all time fav but these take them over the top!!! 🙂

  11. I made these this weekend, I loved them warm right from the oven, however I had a problem with the caramel squares once the cookies cooled and the caramels turned hard again. The cookie center were extremely difficult to eat and almost hurt to chew. I think next time I will be trying a homemade caramel that is softer!

    • Hmmmm mine stayed soft even until the day after. You could definitely try homemade or cut the caramels into smaller pieces. Also they make caramel bits in the baking isle. 🙂

    • You may have over baked these and now that they are cool they are hardening. Try putting a slice of white bread in the container with the baked cookies and see if they soften up at all.

    • Jennifer says:

      I had the same problem with the carmel on the inside getting hard after the cookies cooled. I think it may be the carmel I am using. What brand are you using?

    • The carmels may have been old? Thanks for posting I checked mine and the expired a year ago!

  12. CatherineS says:

    The recipe says “Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes,…” Does that mean I need to allow them to bake in the oven for an additional 2-3 mins., let them sit on the baking sheet for the additional time after taking them from the oven then remove them to cool, or what….?

    • Sorry that was supposed to say cool for 2-3 minutes and then transfer to wire rack. I will have to fix that! 🙂

      • Sorry to be picky…you didn’t fix this. It still says cook, should be cool.
        Also…in the instructions you refer to it as course salt, s/b coarse (you have it correct in the list of ingredients.

  13. Catherine says:

    I made these cookies this weekend. Although they were delicious the caramels in the inside were hard and the cookies were way too soft. I followed all of the directions so I am not sure what happened?

  14. These look amazing, but I can’t have yogurt. Something about the cultures. Any tips on substitutions?

  15. Kathy Colegrove says:

    OMG! These are AMAZING!!!!!! Love the brown butter. It made the flavor so deep. Very good. Thanks for the recipe. Even my daughter who claims to not like caramel loved them.

  16. Kathy Colegrove says:

    OMG! These are AMAZING!!!!!! Love the brown butter. It made the flavor so deep. Very good. Thanks for the recipe. Even my daughter who claims to not like caramel loved them. Most defintyly 5 stars!

  17. These are so yummy, I just made them last night! For some reason, the caramels did get pretty hard after being baked and cooled, kinda weird. But they are still delicious! I’ll definitely be making these again but I might omit the caramels because the combination of brown sugar and browned butter gives a caramel-y flavour to the cookies anyway. I loved the sea salt on top!

  18. I made these tonight and they were fantastic. But, besides the typo, you forgot to list 1/2 tsp of salt should be mixed into the flour. It’s listed in the main ingredients, but not in the directions. I’m assuming the butter was I salted. You listed the salt for sprinkling at the bottom of the recipe. As I said, they were great, but I did add the add the salt to the main ingredients. Sorry if I’m wrong.

    • I’m glad you mentioned, it, because I noticed that too. Since there was no clarification, I will also add the 1/2 tsp of sea salt to main ingredients in addition to sprinkling on top.

    • Thank you for bringing that up! I tend to be a bit of a literal Letty, And way more of a recipe-follower than a “cook”. So I was a bit troubled when I didn’t see the ½ teaspoon sea salt in the directions. What to do?! Adding it to the dry ingredients at the beginning made sense, but it was nice to see someone clarify. 🙂

  19. Constance McCaul says:

    I am ready to make these wonderful looking cookies! …have all my supplies ready, but am a bit confused about the baking time. Do I bake them 8-10 minutes….then check for the edges to be brown….then bake an additional 2-3 minutes. I have never seen baking instructions like this before???? Please Help……my family is waiting anxiously for these to get make.

  20. So do we add an egg and then add another egg yok. I am confused.

  21. Quick question — in the ingredient list you have 1/2 tsp sea salt and then you have coarse sea salt. Trying to figure out where the 1/2 tsp comes in?

    • I found the answer when I read through the threads — it’s left out (at least when I printed it) that the 1/2 tsp of salt needs to go in the flour mixture.

      These are AMAZING! I doubled the recipe and have gotten almost 6 dozen out of it. My husband is about to eat himself sick on these I think! Hopefully there are enough left to take tomorrow! lol

      • Darnit! I wish I could edit! lol

        I made one change — I used the little kraft caramel pieces that they sell with the chocolate chips instead of cutting up the squares. Made it go a little quicker and they aren’t sticky when they are cut. They melt really nicely into the cookies — I used anywhere from 3-6 per cookie (was seeing how they came out) — settled on 4-5 as plenty of caramel!

    • 1/2 tsp gets mixed into the flour

  22. Nicole Dykstra says:

    I just made these amazing cookies for a family get together. They are one of my all time favorite cookies! AMAZING!!! Especially when they are warm!!! My kids helped me make them and had so much fun putting the caramel inside the dough and covering them with cinnamon and sugar.

    I highly recommend them!!! Totally addictive!!

  23. Just made these tonight and they’re AMAZING! My husband has dubbed them “Carmadoodles”. I subbed light brown sugar and added in 1 tsp of molasses and used dulce de leche squares and it was just phenomenal!!!!

  24. It doesn’t say what temp to bake them, but I am guessing the standard 350. I will definitely try these as one of my Christmas cookies.

  25. I come from a large family & as a kid we each had our own favorite cookie, snickerdoodles were always mine. I have a new favorite, I already loved salted caramel (hot cocoa) & browned butter (over spaghetti with mazithra cheese)… The only thing I had a problem with was getting the sea salt to stay on the cookies when I sprinkled it on, it just rolled right off. On the second pan I made I waited till they were baked & sprinkled it on while still hot, most of it still didn’t stick, so when I did the third I put some sea salt on a plate & dipped the cookies into the sea salt & pushed down slightly – 3rd time was the charm.

  26. My family offered me $10 million to NOT take these to the library bake sale tomorrow. ^__^ While I know they don’t have that much money, it does make me wonder … can I build a new library on these cookies? I’m thinking the answer is YES. ♥

  27. I made these and they turned out great! Thank you for the easy-to-understand and through directions. This is a KEEPER from Keeperstown.

  28. For those of you who made the recipe and it turned out well, what brand of caramels did you use?

  29. Kim. Lockhart says:

    Can you omit the yogurt?

  30. How well do they freeze? I would like to have them for Christmas but would also like to make them ahead of time.

    • I haven’t tried freezing them so I am not sure. I am not sure how the caramel would freeze???

    • You could make the dough a head of time and refrigerate it. I would not freeze the cookies already made because the caramel would change consistency and they wouldnt be near as good! If you had to freeze them already made I would bake them for a few minutes at 350 till heated through!

  31. Sandra Wrigley says:

    Do I use the 1/2 tsp salt in the flour? Someone else asked and there was no answer.

  32. Sandra Wrigley says:

    Do I add the first salt to the flour?

  33. Do I add salt to the flour?

  34. Do you have to use DARK brown sugar?

  35. How do you know if you burnt the butter?I watched it really closely.It frothed but no brown specks rose up just stayed on the bottom of the pan.I am continuing making them,but want to make sure that I didn’t burn the butter.

  36. I made these for out faculty Christmas baking contest at school, and won first prize! Thanks for a great recipe. I definitely recommend them!

  37. I made the dough and my husband did the job of unwrapping and cutting up the caramel squares. I made the dough and when my husband’s family came over for desert that night I enlisted some help to assemble, and served them hot out of the oven. Everyone loved them. Thank you!

  38. Courtney Jones says:

    I can’t wait to try these but the perfectionist in me noticed a small typo. In the directions, when it says to add cinnamon, I assume this is just the initial half teaspoon and that the remainder is for rolling?

  39. I’m stealing this recipe for my cousin’s annual Christmas Cookie Swap, but I’m going to rename them “The Most Fabulous Creation I’ve Ever Put In My Mouth.” !!! These are amazing! I didn’t have greek yogurt, so I used sour cream, and they turned out heavenly. I found I had to cook mine for closer to 12 mins, and it made more than 24, which was a nice surprise 🙂 Maybe I made them a bit small. The salt on the top really makes it for me. I’m SO glad I found this recipe! (I used Werther’s soft caramels – I already had them in the cupboard).

  40. These are unequivocally the best cookies I have ever made. Huge hit! It got easier (and the look was smoother too) when I started using Kraft Caramel bits instead of caramel squares. (Much less unwrapping and cutting!) I put 5 bits into each cookie and it was perfect. Microwaving room temp cookies for 8 seconds returns them to gooey caramely deliciousness too 🙂 Here are the caramel bits:
    Thanks so much for posting, this is definitely a keeper!

  41. very yummy…will definitely make again.

  42. I was just wondering if you have ever made these with Rolo’s in the middle instead of caramel to bring in a chocolate element to this already fabulous cookie (one of my very favorites!) Thanks!

  43. I won my work’s cookie contest with these cookies! I am not the biggest snickerdoodle fan, but the brown butter salted caramel title really stood out to me. These cookies tasted AMAZING and were by far the best snickerdoodle I’ve ever had 🙂

  44. I’m not great at baking, and have about a 50% success rate with new recipes (I’m better at seeing things done, and manage to mess up some part of directions!). I still try often, and my four sons and husband always appreciate my efforts! I wanted to make something special to fill up the cookie jar when all my boys will be home and also give something special to missionary friends for Christmas. I invested all the time and ingredients I had on this recipe – and held my breath until the first batch came out of the oven. They look exactly like what you’ve pictured, your directions were clear and easy to follow, and the cookies – oh my!! Sooo much better than I even imagined. Thank for for sharing, this is wonderful gift for our family and will be a new tradition and beloved recipe in our home.

  45. I might add that I used light brown sugar and sour cream, a 1.5” scoop for each cookie, half a caramel each, and of the three batches found that the longer the dough chilled the better formed the cookies. I also baked closer to 10 minutes for the best texture. One batch had caramel leaking out the bottom through the cooling rack. It was chilled less, so I adjusted for that and also left them on the sheet a bit longer afterwards before moving to the rack – didn’t happen again.

  46. I have made these 4 or 5 times and they are always a HUGE hit with the family and our guests! As one person pointed out, the recipe instructions forget to tell you to add the salt into the batter. Also, our family likes them best with the salt halved. Otherwise, I follow the recipe. Never had any issue with the caramel being hard. Used Kraft caramels. Cut in 1/4th as the directions say (unless I made huge cookies, then I put in half a caramel, but cut into 1/4th). Also, we cook them on the quicker side of the suggestion, so they just barely start to look golden. The softer cookie is everyone’s favorite. A friend says they are also amazing slightly heated in a toaster oven (maybe in foil?) to make the caramel gooey again.

  47. Just made these for Xmas. Followed the directions to a T but they look on nothing like the picture. The didn’t spread at all and are so dry! Any idea what I did wrong?

    • Take 2 – much better! At least they look right! I chilled the dough overnight and then made the balls with really cold dough. If you do this they won’t spread and they’ll be dry. Chill for 30 mins tops and then bake.

  48. The recipe says it makes 24 “servings”. How many cookies are in a serving, or how many cookies will the above recipe make. I need to make about 150-200 cookies….

  49. I just made these a couple days ago and they turned out SOOOO good! However, I adjusted the recipe while I was cooking; not sure if I had the butter on the stove too long and it just bubbled down, but when I added it to the sugar it was obvious there was definitely not enough, so I added about a tablespoon at a time just microwaving it to melt. I was half hoping the cookies wouldn’t end up turning out because it was very time consuming to make them, but nope, they turned out delish! Still have half a batch in the fridge waiting to be baked because I was so sick of wrapping the dough around the caramels 😛 …. but, all things considered, they are delicious and I won’t admit how many I ate last night! 😉 I too had the problem of the caramel gardening when i just had one now; popped it into the microwave for about 10 seconds to warm it up and it was great 🙂

  50. These sound amazing! Question regarding the browned butter….I recall that when you brown butter, it leaves solids in the bottom of the pan. Did you mix the solids into the recipe, or just pour the liquid butter off the top? Can’t wait to try these! Thanks.

  51. These were sooo yummy! I had to have my husband hide them from me so I wouldn’t eat them all! I was looking for a dessert to bring to a weekend ski trip with friends and this is it! At first I had some trouble with the caramel part ‘falling out’ of the cookie while cooling – I first tried to cool on a plate and then when I went to move it the sticky caramel stuck to the plate while I tried to lift the cookie. I then tried to cool the cookies on a cooking rack and the caramel piece just fell right through. I finally figured out that turning the cookies upside down to cool on the rack worked perfectly. I will definitely be making these again!

  52. I just printed this recipe . . . I am a sucker for anything Snickerdoodle-ish or caramel-ish!

    Also, could you tell me what the font name is which, you used for the word “Snickerdoodle”? It is a wonderfully clean font . . . I do love the way you mix fonts for your recipe titles!!!

    I just added my name to your feed listing and look forward to finding more great recipes, Alyssa!!

  53. Casaundra says:

    So I wanted to comment that I made these last night as my cousin had requested them awhile back. The cookies came out AMAZING! Except for one thing!…. They were completely flat. I read that this could be the fact that I didn’t let my dough refrigerate over night. Also, another baker (on another website) mentioned that she cooks hers at 375 to avoid over spreading. I am going to attempt these two things and see if that helps any. I will report back after the weekend! I did want to mention that I added sea salt on top and that was probably my favorite part of the cookie! Thank you for a great recipe!

    • Jennifer says:

      Oh my gosh, me too. They taste incredible, but I even put my dough in the fridge overnight and they still flattened too much. Any suggestions?

  54. First off, these cookies are amazing! Even when cool they are still thick & chewy. The caramel in mine seemed to have baked into the cookie however. The flavor is still there but not the gooey caramel center I was hoping for. I used the Kraft caramel bits & put 5 in each cookie as suggested by others & my batch yielded 30 cookies so pretty close to what the recipe said. I didn’t over bake them so am confused as to where I went wrong. Any suggestions would be appreciated! Thx!

  55. These are so-o-o-o-o-o yummy! I used Kraft Caramel Bit and flattened the cookie dough balls after rolling them in cinnamon-sugar and before topping with sea salt. Otherwise, I followed the recipe as written. The instructions to make browned butter were quite good.

  56. I’ve started making these tonight, and I’m dubious. The dough tastes TERRIBLE. It tastes metallic and sour. Is there really a full tablespoon of vanilla in the dough? I’ve never seen that much vanilla in a recipe. It’s possible my butter went over to burnt a little although it smelled great and LOOKED like brown butter…

    • Oh no! I hate when things don’t turn out. You may have cooked the brown butter to long because the dough should taste amazing. It tastes just like regular cookie dough with an added nuttiness from the brown butter. When cooking the brown butter it should start to froth and then as soon as it turns brown remove it from the stove.

  57. My family DEVOURED these. They’re so delicious. Thanks for the recipe!

  58. what is cream of tartar???????????????????????

  59. So I am not going to lie…these were a labor of love…not you average throw your cookie batter together and in the oven they go. These take time and preparation…but I promise they are worth it! Heaven in a cookie! The browned butter made all the difference…mmmm! They won’t be a cookie I make all the time, but they will probably be more of a special occasion cookie. Definitely worth the effort! If you wanted to skip the caramel step you could. They have amazing flavor even without the caramel. But it is a fun little treat in the middle.

  60. HandyMa'am says:

    I made these, following the recipe exactly, and they were delicious! The recipe states it makes 24 cookies, and at that quantity they are quite large (~3.5″ diameter) but this size is necessary to accommodate the caramel inside.

    As much as I enjoyed the caramel, next time I make this recipe I’ll probably leave it out. It added multiple steps to the process (buying caramels, unwrapping & cutting, adding to dough) and then for some cookies, made a mess when caramel leaked out of the cookie and all over the cooling rack. Then, when the cookies are cool, the caramel hardens up a bit and isn’t as nice as when they were warm from the oven. I used Werther’s Original (soft, not hard), and cutting them in half was the right size for the cookie. This recipe is simply amazing even without the caramels, so add them if you want, but don’t stress if you don’t have any.

    If you leave the caramels out, you could make smaller cookies and get perhaps 36 or 48 out of this recipe. Just adjust the cooking time so they smaller cookies don’t overbake.

    Even though I would leave the caramel out next time, I’d still add a little course salt to the top of each cookie – that was amazing too!

  61. Let me start off by saying, I’m not a snickerdoodle fan. If I were standing in front of a buffet of cookies, a snickerdoodle would be one of my last choices. That being said… THESE snickerdoodles have an AMAZING flavor! I loved them! Brown butter adds awesome flavor, there’s no denying it. I used soft Lancaster caramels. I cut each caramel in 1/4’s and added 3 pieces. The recipe says to chill the dough for at least 30 minutes, which I did the minimum chill time, and I felt the cookies spread way too much. I definitely think they need to chill longer than 30 minutes. After baking up most of the cookies, I thought of putting the last few rolled balls into the freezer for 15 minutes, and they were quite firm, and baked a little thicker than the others. Also, don’t make the mistake I made with my first batch of browned butter. I allowed the butter to sit in the hot pan (once it was taken off the heat), and when I went back to check on it after it had cooled, those brown bits had turned much darker. SO, I tossed it, and started again. To be on the safe side the second time, I poured the browned butter into a different bowl, so the hot pan wouldn’t keep cooking the milk solids. Also, I put the butter in the fridge to cool. It probably took 30-45 minutes to get to room temp. BTW, I brought these cookies to my class that I teach at church. The kids in my class are 10-year-olds. I brought 4 kinds of cookies, and I always love getting feedback on my food, so I asked all the kids which cookie was their favorite, and I was surprised that almost all of them said these snickerdoodles. These are definitely a keeper. Also, these cookies sat out on my counter-top for 3 days, and they were still soft.

  62. As I have my dough chilling…. Reading over the recipe I notice the 1/2 teaspoon of sea salt, I did not see where to put it in…. The dough tasted yummy though… I will sprinkle the tops with some but I am missing where to put in the 1/2 teaspoon. Hopefully they will still turn out..

  63. I chilled my dough for several hours and it’s hard as a rock. I can’t do anything with it now. Not sure what went wrong.

  64. So delicious!! I used caramel bits instead of the squares thinking it would reduce step of cutting caramels and it worked but not very caramel-y results so next time i’ll try it with the squares. nonetheless these are so amazing and will definitely be making over and over again! Thx for sharing!!!

  65. ?? is 1 tablespoon of vanilla correct for the brown butter slated caramel snickerdoodles?

  66. yes


  1. brown butter salted caramel snickerdoodles click here for… | Oh So Yummy says:

    […] click here for recipe […]

  2. […] Ein Rezept: Weiche Cookies gefüllt mit Salted Caramel! Schnappatmung! Mir läuft das Wasser im Mund zusammen, ich kann förmlich auf der Zunge spüren, […]

  3. […] Brown butter salted caramel snickerdoodles. (via puckling) […]

  4. […] just make the brown butter snickerdoodles and they would still be great.  I got this recipe from The Recipe Critic and I didn’t really change anything, so I just thought I would share my attempt at it and […]

  5. […] Recipe slightly adapted from The Recipe Critic […]

  6. […] *Adapted from The Recipe Critic […]

Speak Your Mind


Rate this recipe: