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. 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: http://www.target.com/p/kraft-premium-caramel-bits-12-oz/-/A-13302189
    Thanks so much for posting, this is definitely a keeper!

  2. 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).

  3. 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?

  4. 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!

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

  6. 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.

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

    1. 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!

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

  9. 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. ♥

  10. 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.

  11. 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.

  12. 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!!!!

  13. 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!!

  14. 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?

    1. 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

      1. 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!

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