brown butter salted caramel snickerdoodles

salted caramel snickerdoodle recipe browned butter 2

confession: i kept seeing this “brown butter” thing going around on pinterest and thought, “gimmick? what’s the deal with brown butter… and what IS it?”

so, the brown butter makes all the difference in these naughty things. like a seriously kicked up a huge notch in the snickerdoodle realm, maybe in all of cookie realm too.

i also made these a few times and tried a few variations with different caramel and whether or not you should refrigerate the dough… i wanted them to be perfect, and these, are now perfect.

so, when i found these little caramel bits in the store, the little cute round guys that you don’t have to unwrap and are the perfect size, i was stoked. but don’t be fooled, they don’t melt up the same way and are nowhere near as gooey as the square kind. but i am determined to find something to use them for. determined. guess i do put them in my salted caramel muddy buddies

these are soft, and gooey, and have just the teensiest hint of sea salt to make a grown woman swoon. the brown butter adds a rich nutty flavor. they just might be a girls’ night hit.

salted caramel snickerdoodle recipe browned butter
brown butter salted caramel snickerdoodles

Ingredients

  • 2 1/2 cups all-purpose 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

  • roll dough in:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • sea salt, for sprinkling on top of cookies

what to do

1. preheat oven to 325 degrees.

2. combine first 5 ingredients in a bowl and set aside.

3. drop the sliced butter into a thick-bottomed pan and stir until melted. continue cooking until brown flakes start to surface and it begins to smell nutty. {you’ll know when!} pull off the heat immediately before it burns, and set aside to cool to room temperature.

4. mix sugars and butter in an electric mixer until smooth, then add egg, yolk, vanilla, and yogurt. slowly incorporate the dry ingredients until a soft dough forms. them add caramel squares.

5. mix the sugar and cinnamon in a small plastic bag and roll the dough in it. balls are about 2 tablespoons each. place on the cookie sheet a few inches apart and sprinkle with sea salt.

6. bake at 325 for 8-10 minutes, or until they are not too gooey through the cracks. then pull them out and let them cook on the sheet for another minute before removing to cool.


makes about 2 dozen cookies

recipe adapted from two peas and their pod

http://colormemeg.com/2014/02/brown-butter-salted-caramel-snickerdoodles.html

 

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About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

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