Brown Butter Salted Caramel Snickerdoodles

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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.

Brown butter salted caramel snickerdoodles in a tall stack.Have 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!

Snickerdoodle cookies on a wooden counter with 2 caramel candies.These 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. 🙂

Close up on a snickerdoodle cookie with a bite taken out to reveal the gooey inside.I know that you guys will love these just as much as we did! And I am not held responsible for any brown butter addictions. 🙂

Brown Butter Salted Caramel Snickerdoodles

5 from 1 vote
Salted brown butter cookies with amazing flavor and perfect chewiness, with a surprise caramel inside!
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Author Alyssa Rivers
Servings: 24 Cookies

Ingredients
  

  • 2 1/2 cups all-purpose Gold Medal flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter sliced
  • 1 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 tablespoon plain Greek yogurt
  • 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 tarter, 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 carmel squares into 1/4's.
  • 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.
  • 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 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)
  • 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.


Nutrition

Serves: 24

Calories229kcal (11%)Carbohydrates35g (12%)Protein2g (4%)Fat9g (14%)Saturated Fat5g (25%)Cholesterol36mg (12%)Sodium126mg (5%)Potassium96mg (3%)Fiber1g (4%)Sugar24g (27%)Vitamin A261IU (5%)Vitamin C1mg (1%)Calcium32mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword brown butter salted caramel snickerdoodles, Snickerdoodle recipe, snickerdoodles
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

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.

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  1. 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.

  2. 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.

    1. 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.

    2. 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. 🙂

  3. 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!

  4. 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!

  5. 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.

  6. 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?

  7. 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….?

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

      1. 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.

      2. You’re absessive compulsiv misorder is mooving at full speed. Cookies are fantastic.

  8. 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!

    1. 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. 🙂

      1. 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.

    2. 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.

    3. 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?

  9. 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!

      1. 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!

      2. 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.

      3. 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!!! 🙂

  10. 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!

  11. 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!

  12. 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!

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