I found this recipe on
Two Peas and Their Pod (this is not my recipe or photos). But, I love it so much that I had to share it with you!
I mean, come on! Brown Butter Salted Caramel Snickerdoodles - too many good words in one title. These are perfect to make on Sunday afternoons with the family or when you need to impress your friends at a party you are hosting :) But for reals, you will thank
Maria + Josh. Make sure to check out their site for other mouth watering treats.
INGREDIENTS:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon sea salt
- 1 cupe unsalted butter, sliced
- 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
- For Rolling the cookies:
- 1/4 cup granulated sugar
- 1 teaspoons ground cinnamon
- Sea salt, for sprinkling on top of cookies
DIRECTIONS:
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- To brown the butter, heat a thick-bottom skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
- In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
- Form the dough into a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.
- When ready to bake, preheat the oven to 360 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
- In a small bowl, combine the cinnamon and sugar. Roll the balls into the mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
- Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a rack to cool completely.
