Best Brown Butter Salted Caramel Snickerdoodles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES



BROWN BUTTER SALTED CARAMEL SNICKERDOODLES image

Categories     Cookies     Bake

Yield 24 cookies

Number Of Ingredients 16

•2½ cups all-purpose Gold Medal flour
•1 teaspoon baking soda
•2 teaspoons cream of tartar
•½ teaspoon ground cinnamon
•½ teaspoon sea salt
•1 cup unsalted butter, sliced
•1¼ cup dark brown sugar
•½ cup granulated sugar
•1 large egg
•1 egg yolk
•1 tablespoon vanilla extract
•1 tablespoon plain Greek yogurt
•1 cup caramel squares, cut into ¼'s
•¼ cup granulated sugar
•2 teaspoons ground cinnamon
•Coarse Sea salt

Steps:

  • 1.In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside. 2.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. 3.While the butter is cooling, cut the carmel squares into ¼'s. 4.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. 5.Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined. 6.Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight. 7.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. 8.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) 9.Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES



Brown Butter Salted Caramel Snickerdoodles image

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. My favorite part was rolling the cookie balls in the cinnamon sugar. But snickerdoodles with brown butter and a gooey caramel surprise on the...

Provided by LINDA BAILEY

Categories     Eggs

Time 40m

Number Of Ingredients 14

2 1/2 c all-purpose gold medal flour
1 tsp baking soda
2 tsp cream of tartar
2 1/2 tsp ground cinnamon
1/2 tsp sea salt
1 c unsalted butter, sliced
1 1/4 c dark brown sugar
3/4 c granulated sugar or splenda
1 large egg
1 egg yolk
1 Tbsp vanilla extract
1 Tbsp plain greek yogurt
1 c caramel squares, cut into ¼'s
coarse sea salt

Steps:

  • 1. 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.
  • 2. 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 ¼'s.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes,and transfer to a wire cooling rack to cool completely.

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES RECIPE - (4.6/5)



Brown Butter Salted Caramel Snickerdoodles Recipe - (4.6/5) image

Provided by á-1231

Number Of Ingredients 16

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

Steps:

  • 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 ¼'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 cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Related Topics