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This recipe takes snickerdoodles to the next level! Made with brown butter and a salted caramel core, each bite is a sweet and nutty dream!
When it comes to dessert, you can never go wrong with a batch of homemade cookies! If you love snickerdoodles as much as I do, you’ll have to try these cream cheese snickerdoodles or snickerdoodle bars next!
Brown Butter Snickerdoodles With Salted Caramel Filling
These cookies are seriously amazing. Snickerdoodles have always been one of my favorite cookies, 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. I really didn’t think it could get any better than traditional snickerdoodles, but I’m pretty sure this recipe for brown butter salted caramel snickerdoodles has changed my mind.
I mean, you really can’t go wrong with brown butter. And to make these snickerdoodles even better, they have a salted caramel core! The ooey-gooey center and nutty flavor from the brown butter makes these cookies some of the best that I’ve ever tried. I know that you guys will love these just as much as I do! Also, I will not be held responsible for any brown butter addictions that may develop. (But you should definitely try these brown butter blondies or zucchini bars with brown butter frosting next.)
Cookie Ingredients
These delectable cookies are a perfect combination of rich flavors and textures. The brown butter and salted caramel add a delightful twist to the classic snickerdoodle recipe. You’ll love them! Here is everything you’ll need to whip up a batch. (Measurements can be found below in the recipe card.)
- All-Purpose Flour: The base of the brown butter snickerdoodle cookie dough.
- Baking Soda: This helps the cookies rise and become nice and fluffy.
- Cream of Tartar: Gives the cookies a tangy kick and that chewy texture!
- Ground Cinnamon: The warm spice that adds flavor to the dough and the cinnamon-sugar coating.
- Sea Salt: Balances the sweetness and enhances the overall taste. Look for the chunky kind for some extra texture.
- Unsalted Butter: We’re gonna brown this bad boy to give the cookies a nutty, caramelized flavor. If you only have salted butter, just use less additional salt.
- Dark Brown Sugar: Adds sweetness and a rich caramel undertone to the dough. Light brown sugar also works, but it will change the flavor of the snickerdoodles slightly.
- Granulated Sugar: Sweetens things up and contributes to the texture. It’s also used for the cinnamon sugar mixture that the dough is rolled in!
- Large Egg: Keeps things together and adds moisture.
- Egg Yolk: Makes the cookies extra rich and tender.
- Vanilla Extract: I recommend using pure vanilla extract or making your own blend of vanilla extract so your cookies have the best flavor.
- Plain Greek Yogurt: Keeps the cookies moist and tender. If you don’t have Greek yogurt, sour cream works too.
- Caramel Squares: These little nuggets of gooey goodness melt into pockets of pure caramel bliss.
- Coarse Sea Salt: Sprinkle this on top of the finished brown butter salted caramel snickerdoodles!
How to Make Brown Butter Salted Caramel Snickerdoodles
Fire up the oven, because it’s time to make the best brown butter snickerdoodles of your life! These brown butter salted caramel snickerdoodles are so easy to make, and even easier to devour. Be sure to grab a few for yourself, because if your family is anything like mine, these cookies will be snatched up in seconds!
Preparing the Cookie Dough
- Mix Dry Ingredients: In a medium-sized bowl, whisk the flour, baking soda, cream of tartar, cinnamon, and set aside.
- Brown the Butter: 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.
- Caramel Pieces: While the butter is cooling, cut the caramel squares into quarters.
- Sugar Mixture: In a stand mixer, combine the brown butter and brown sugar, and 1/2 cup granulated sugar. (The 1/4 cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
- Combine Wet and Dry Ingredients: Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
- Chill the Dough: Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
Baking
- Preheat Oven, Prepare Cookies: 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.
- Roll in Cinnamon Sugar: Mix 1/4 cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment paper-lined baking sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
- Bake: Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, then transfer your brown butter snickerdoodles to a wire cooling rack to cool completely.
Tips for Making the Best Brown Butter Snickerdoodles
Check out these simple tips to make your brown butter salted caramel snickerdoodles taste even better. I’ve also included some fun variations for you to try!
- Get Your Butter Nice and Toasty: Take your time when browning the butter, letting it turn a beautiful golden color and giving off a nutty smell. This gives your cookies an incredible caramelized flavor. Just watch out so you don’t accidentally burn the butter – that’s a flavor we want to avoid!
- Don’t Overbake: I like to pull my cookies out of the oven while the centers are still a little soft. The cookies will continue to cook on the pan for a minute or two, and then you’ll end up with the perfect texture.
- Mix Up the Caramel: Don’t feel restricted to plain caramel squares. Go wild and try different caramel fillings! Homemade caramel sauce, butterscotch chips, or even flavored caramel candies like salted caramel or espresso caramel. Just make sure to chop them up into small bits so they melt evenly.
- Extra Mix-Ins: If you want a little extra oomph, throw in some mix-ins like chopped nuts (pecans, walnuts, or almonds) or chocolate chips. These will give your brown butter snickerdoodles a satisfying crunch or bursts of melty goodness.
If You Have Leftovers:
Keep your brown butter salted caramel snickerdoodles in an airtight container at room temperature. They will stay good for about a week! For that just out of the oven effect, pop them in the microwave until warmed through before you enjoy them again.
More Brown Butter Dessert Recipes
If you’re a lover of brown butter like me, then these are a few recipes you need to try out! The brown butter adds an extra rich and nutty element to each dish, making them absolutely delicious.
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Brown Butter Salted Caramel Snickerdoodles
Ingredients
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon plain greek yogurt
- 1 tablespoon vanilla extract
- 1 cup caramel squares cut into 1/4’s
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Coarse Sea salt for sprinkling on completed cookies
Instructions
- In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
- 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.
- While the butter is cooling, cut the caramel squares into 1/4's.
- In a stand mixer, combine the brown butter and brown sugar, and 1/2 cup granulated sugar. (The 1/4 cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
- Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
- Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
- 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.
- Mix 1/4 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)
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
recipe sounds good,but nowhere does the recipe mention what to do or how much yogert.
Hi Jane, thank you for bringing this to my attention. I put the amount in the ingredients in the recipe card. You will need 1 tablespoon of plain greek yogurt. You use it in step 5. Thanks again!
The original recipe called for 1 tablespoon of Greek yogurt instead of milk. So if you make these, choose one of those. I have always had better luck with the yogurt.
How much yogurt?????
It looks like someone edited this recipe. I wrote it down before the changes and it’s 1 tablespoon of yogurt and 1 teaspoon of vanilla (not a tablespoon)
Directions say yogurt ?
These cookies look fabulous!! I am hoping to make them this weekend. I was just wondering how much yogurt to add, I cant find it in the recipe. Can you let me know? Thanks for posting this delicious recipe! Marty
Did mention yogurt a couple of times but nowhere in this recipe do you say how much
I went to make this recipe and keep seeing Greek yogurt mentioned…but it’s not in the ingredient list so I’m confused on how much to add. Please clarify how much to use and what fat % should be used.
Thank you!
Not a snickerdoodle fan but this is one of my top favorite cookies! SO GOOD!
Is it possible to make this a few days ahead of time or is it best the day of?
These are super tasty! The dark brown sugar alongside the brown butter really helps give it a rich flavor. I didn’t refrigerate my dough for very long so they were quite flat and large, and the caramel mostly stayed right in the middle so it made a little hump (no leakage though, sealing them well when rolling helped prevent that). It ended up working out as one of my guests didn’t like caramel so she could easily eat around the middle! The cookie part itself is very delicious, and I might consider making them again without the caramel center.
these are my new favorite! I bake them in mini muffin pans as little balls. They take a few more minutes to bake but stay much chewier in the middle.
These cookies are excellent. I’ve made them three times in three weeks and I know I will bake them many more times in the future. Thank you for sharing the recipe. One comment though: I often rely on a recipe’s listed “prep time, cook time, total time” when making decisions about what to make and when. This recipe states that it takes 30 minutes of prep time and 8 minutes baking time, for a total time of 38 minutes. But if you follow the recipe and refrigerate the dough, these cookies take at least an hour and 8 minutes to make (and, in my experience, actually quite a bit longer than that). I’m not complaining about how long it takes, just that the listed time is not accurate.
These cookies were delicious!! I made these for a Christmas cookie exchange and they were a gigantic hit. I used green sugar to roll them in (along with cinnamon) and they were very festive. I made a double batch, and using my medium cookie scooper got 5 dozen cookies out. People are already asking for them again!
Thank you for posting this recipe. I made these cookies tonight and I can say with 100% honesty, this is the most delicios cookie I have ever tasted. Mine turned out a bit flat. I’m wondering if I didn’t let the butter cool enough before I mixed the batter up?? Still, the flavor was outrageously addictive. I don’t think I will ever bake another cookie before browning the butter first. So good.
AWE! Thank you so much! I really appreciate that! Thank you for your sweet comment. Yes, cooling the butter will help. Thank you for following along with me! XOXO
I have made this recipe over an dover again for the past several years. I did have to make adjustments to make the recipe dairy free, like making homemade caramel that doesn’t have milk or butter, and instead of greek yogurt I use dairy free yogurt. This is the most requested dessert by my 3 boys and Husband. Thank you for sharing. I am in the process of doing my blog for my dairy free recipe and will give your page the credit for original recipe.
This snickerdoodles will be perfect combine with coffee. I will try this recipe. thanks for sharing 🙂
I have never tried it with coffee. Hope you love it!! XOXO