Browned Butter Salted Caramel Snickerdoodles

I follow the blog Two Peas and their Pod.  They always post delicious stuff.  I have made a lot of her cookies and desserts but also some of her dinners, sandwiches and other meals.  I suggest you follow the peas.  I saw these cookies come up on her site the other day.  As almost all of her cookies look, they looked amazing.  I thought about making them but didn’t put  lot of thought into it.  Well, my friend/cousin said something on Instagram about how I should make them.  That made me definitely want to make them!  Sometimes all I need is a little nudge from someone else.  These cookies are soft and not too heavy.  I love cookies with chocolate in them but these are a great change for chocolate cookies.  Here is the recipe.

Caramel Filled Snickerdoodles

Caramel Filled Snickerdoodles

Brown Butter Salted Caramel Snickerdoodles

recipe from Two Peas and their Pod

2 1/2 cups all purpose flour

1 t. baking soda

2 t. cream of tartar

1/2 t. ground cinnamon

1/2 t. sea salt

1 cup butter, sliced

1 1/4 cup brown sugar

1/2 cup sugar

1 egg

1 egg yolk

1 T. vanilla

1 T. plain greek yogurt

1/4 c. caramel squares, cut into fourths

For Rolling the Cookies:

1/4 c. sugar

2 t. ground cinnamon

sea salt, for sprinkling on top

In a medium bowl, Combine the flour, baking soda, cream of tartar, cinnamon, and salt.

To brown the butter, heat a thick-bottomed 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 in 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 350 degrees. 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. (Hadley and Noah both loved helping with this part, Noah put the caramel in and Hadley rolled it in a ball).

Combine the cinnamon and sugar in another bowl. Roll the balls in the cinnamon-sugar 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 (I baked for 8 minutes). The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Enjoy these delicious treats!!!



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