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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 vanilla extract
- 1 tablespoon milk
- 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.
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!!!
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.
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..
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.
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!
A few tips:
-Try the Werther’s Soft (not original Chewy) caramels – they’ll change your life! 😉 You’ll swear they’re too soft, but after the cookies bake and set up and cool, the caramel center will stay soft. This fixed my problem of the Kraft cube kind becoming rather rock-hard in the center (and I definitely tend more to under-bake, never over-).
-As for the leaking caramel, I would say to make sure you shove the caramel piece into the center of the dough ball, seal it back up really well, and re-roll the ball. Also, refrigrating the dough longer before you start balling might help. One more thought; I have noticed a difference when using a cold cookie sheet for each tray of cookies (you can still re-use your parchment sheets – just transfer to a cold half-sheet). I think putting dough onto a hot pan you’ve just used causes a bit of melting/spreading that might contribute to the leakage problem.
Hope this is helpful! 🙂
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.
SO true! But they are SO worth it. 🙂
what is cream of tartar???????????????????????
My family DEVOURED these. They’re so delicious. Thanks for the recipe!
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.
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.
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!
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!
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?
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!!
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!
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.
Yes. Mix everything in. It leaves like a little bit of brown residue but it is fine if you just add it all!
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 🙂
I made these last night and I think I ate 4…. Shame on me. 😉