Brown Butter-Salted Caramel Snickerdoodles

Desserts

Brown Butter-Salted Caramel Snickerdoodles

Maria Lichty's twist on the classic snickerdoodle is the perfect combination of sweet and salty, with a rich gooey center that no one can resist. Trust us, these Brown Butter-Salted Caramel Snickerdoodles from Two Peas & Their Pod are worth the extra effort.

Makes

36 cookies

Total Time

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Ingredients

FOR THE COOKIES, MELT:

FOR THE TOPPING, COMBINE:

Instructions

For the cookies, melt butter, whisking frequently, in a skillet over medium heat. (The butter will start to foam and browned specks will begin to form at the bottom of the pan.) Continue cooking butter, watching closely, until the milk solids look like golden-brown flecks and have a nutty aroma, 1–2 minutes. (Butter can go from brown to burnt quickly.) Cool butter to room temperature.

Whisk together flour, cream of tartar, baking soda, cinnamon, and salt in a bowl.

Combine brown butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment; mix until blended and smooth. Add egg, yolk, vanilla, and yogurt; mix until combined. Slowly add dry ingredients, with mixer on low, just until combined.

Form dough into a large ball and cover with plastic wrap, chill 30 minutes or overnight.

Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment.

Scoop dough with a #40 scoop (1½ Tbsp.) and roll into balls. Flatten dough slightly with the palm of your hand and place a halved caramel in the center. Wrap dough around the caramel, making sure the caramel is completely covered with dough. Repeat with remaining dough and caramels.

For the topping, combine sugar and cinnamon. Roll dough balls in the topping and place on prepared baking sheets, spaced 2-inches apart.

Bake cookies until edges begin to turn golden brown and centers still soft, 810 minutes. Sprinkle cookies with sea salt and cool on baking sheets until set, 23 minutes; transfer to a rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.

Nutritional Facts

Nutritional Facts

Per cookie

Calories: 139

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 24mg 8%

Sodium 147mg 6%

Carbs 21g 7%

*Percent Daily Values are based on a 2,000 calorie diet.

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