Sea Salt Caramel Brown Butter Snickerdoodles
 
Prep time
Cook time
Total time
 
Take a cinnamon-y, sugary, buttery-good cookie, fill it with caramel, flavor it with brown butter, and sprinkle it with flaky sea salt and you've got gooey goodness packed full of deliciousness.
Alison:
Serves: 2½ doz.
Grocery List
  • 1 c. (2 sticks) butter
  • 1¼ c. brown sugar
  • ½ c. granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 T. yogurt
  • 1 T. vanilla
  • 2½ c. unbleached flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1 tsp. cinnamon
  • ½ tsp. kosher salt
  • 20 caramels
  • Flaked sea salt
  • ⅛ c. (heaped) granulated sugar
  • 1 tsp. cinnamon
Here's how...
  1. Add 2 sticks (1 cup) of butter into a heavy pan and heat it over medium heat. Stir occasionally and remove from heat the minute it starts to from and you see little golden brown specks on the bottom of the pan and the butter smells toasted. It'll burn quickly so watch closely! Set this aside and let it cool.
  2. Unwrap around 20 caramels cut in half. Keep a few extra handy just in case your number of cookies ends up different than mine.
  3. In a small bowl, mix ¼ c. granulated sugar with 2 tsp. cinnamon.
  4. In a mixing bowl, add the sugars and the brown butter and mix well.
  5. Add in the egg, egg yolk, yogurt, and vanilla and mix again.
  6. In a small bowl, mix the dry ingredients -- flour, baking soda, cream of tartar, kosher salt, and 1 tsp. cinnamon.
  7. Mix the dry ingredients into the wet ingredients and put it into the fridge to chill for an hour or so.
  8. Scoop out about 2 T. of dough and shape it into a ball. Flatten it into a disc shape and put the caramel half in the middle and fold the dough around the caramel to make a ball.
  9. Preheat the oven to and set up your cookie sheets with parchment paper.
  10. Roll each dough ball in the cinnamon sugar and place about 2 inches apart on the parchment paper. Dip each ball gently into a small bowl of flaked sea salt and press just barely to put a bit on top.
  11. Bake these babies for 10 minutes or so (give or take a couple minutes) just until the edges are beginning to turn golden brown. Cool the cookies a few minutes on the baking sheet and then transfer to a cooling rack.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/sea-salt-caramel-brown-butter-snickerdoodles/