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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.
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!
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.
These look amazing, but I can’t have yogurt. Something about the cultures. Any tips on substitutions?
Can you have sour cream?
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?
That is strange because someone else had that problem. Did you cut the caramels in fours?
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.
You’re absessive compulsiv misorder is mooving at full speed. Cookies are fantastic.
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. 🙂
I’m confused about the egg and egg yolk? Is it a whole egg and then another egg yolk for the recipe? I am in the middle of making these delicious looking cookies.
I used the Bits and they came out great.
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.
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!
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!!! 🙂
Alyssa! These cookies look incredible! Just gorgeous!
Oh dear me…these look incredible!!
Another awesome recipe!! Thanks for sharing!
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!
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!
Absolutely amazing. Made my first batch. Already planning when to make more.
Snickerdoodles may be my favorite cookie … or at least tied with chocolate chip cookies!
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!
Figure out all the calories in the ingredients and divide by the number of cookies 🙂
Oh MY gosh! Talk about mouthwatering!
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.