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    Home / Drop Cookie

    Caramel Snickerdoodles with Browned Butter

    Published on November 17, 2023 by Rebecca Johnston | Leave a Comment

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    Indulge in the delectable world of our Caramel Snickerdoodles – irresistibly soft and chewy cookies coated in a delightful cinnamon sugar blend, and filled with a luscious, gooey caramel center. This recipe is a fall and holiday season favorite of mine, delivering a perfect blend of warmth and sweetness in every bite!

    Top view of Caramel Snickerdoodle Cookies on a white plate.

    Brown Butter Salted Caramel Snickerdoodles are another delicious way in which you can take your classic Snickerdoodle recipe to the next level!

    They're perfect, whether you're looking for a sweet treat with a twist to spice up your holiday party dessert table or just want to indulge in one of your favorite cookies with a little extra something.

    Caramel Snickerdoodles have the perfect balance of sweet and salty flavors, thanks to the brown sugar and flaky sea salt garnish.

    Great for any occasion, these cookies will surely become the best part of your day!

    For more delicious caramel flavors, try my Caramel Chocolate Chip Cookies, Salted Caramel Bars, Salted Caramel Cookies with Brown Sugar, and these yummy Twix Cookies!

    Ingredients for Caramel Snickerdoodle Cookies

    Wet Ingredients. Butter, Vanilla Extract, Egg, Egg Yolk

    Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Cream of Tartar, Salt, Ground Cinnamon

    Extras. Soft Caramels, Flaky Sea Salt

    Top view of ingredients needed to make Caramel Snickerdoodle Cookies in small bowls on a baking tray.

    How to Make Soft Caramel Snickerdoodles

    How to Make Brown Butter

    1. Melt the Butter in a large saucepan over medium or high heat.
    2. Stir it consistently while it is heating up, making sure to scrape the bottom of the pan. The butter will come to a boil and foam up. Keep stirring.
    3. Brown bits will be seen throughout the butter as it heats, and then the butter will turn a rich, dark golden color. Be careful not to burn the butter.
    4. Remove from heat and allow butter to cool. It will partially solidify as it cools, but this is fine.

    How to Make Caramel Snickerdoodles

    1. You can allow the Brown Butter to cool in the bowl of a stand mixer that you'll be using to make the cookies if you like.
    2. Mix together cooled browned Butter with White Sugar, and Brown Sugar. Mix until combined. Add Egg and Egg Yolk with Vanilla Extract and mix together. The mixture will become light and fluffy.
    Close up of the bowl of a stand mixer with browned butter being creamed with a paddle attachment.
    Close up of the bowl of a stand mixer with butter and brown sugar being creamed together with a paddle attachment.
    1. Gradually add the dry ingredients of All Purpose Flour, Baking Soda, Cream of Tartar, Salt and Cinnamon. Mix until combined. You can mix the 
    2. Cut the Caramels in half if using long, skinny, soft caramels. Use a size #24 cookie scoop, about 3 tablespoons in size, to scoop balls of dough from the mixture. Place the cut caramels inside the cookie dough and seal it closed.
    Close up of the bowl of a stand mixer with ingredients being mixed together with a paddle attachment.
    Close up of a cookie scoop filled with cookie dough that has a soft caramel pushed into the middle of it.
    1. Place the balls of dough with their caramel center in a mixture of ⅓ cup sugar and 2 teaspoons cinnamon.
    2. Roll the cookie dough balls in the cinnamon sugar mixture, spooning it over the tops of the cookie dough balls to ensure they're fully coated.
    Close up of a cookie dough ball being rolled into a small bowl with cinnamon sugar in it.
    Close up of a cookie dough ball being rolled into a small bowl with cinnamon sugar in it.
    1. Place the unbaked cookie dough balls on the baking sheet, allowing them to be at least 2 inches apart. Bake at 350 degrees in a preheated oven for 9–11 minutes or until the edges are baked and the center of the cookie is set. Allow the cookies to cool on a baking sheet for a few minutes before moving them to a wire rack to fully cool.
    2. Garnish with Flakey Sea Salt (optional).
    Top view of baking tray lined with parchment paper with baked Caramel Snickerdoodle Cookies on it.
    Top view of a pile of Caramel Snickerdoodle Cookies on a wire rack.

    FAQs

    Can I make the dough ahead of time?

    You can make the cookie dough ahead of time and keep it in the refrigerator for up to 3 days before baking your cookies. You can also freeze the made-up but unbaked cookie dough balls if you prefer.
    Before you bake the cookie dough balls, place them on a cookie sheet and flash-freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag or container, storing them in the freezer for up to 2 months.
    They can be baked straight from the freezer; just add an extra 2–3 minutes to the baking time!

    How do I know when the cookies are done baking?

    The edges will be golden brown, and the center will be set but still soft. They’ll continue to cook slightly once removed from the oven.

    Top view of Caramel Snickerdoodle Cookies on a white plate, the top one broken in half.

    Storage & Freezing

    Store: Store cooled cookies in an airtight container at room temperature for up to a week. These cookies are best enjoyed within 2–3 days of being freshly baked.

    Freeze: Freeze cookies in a sealed container or Ziploc bag. Place parchment paper between layers to prevent them from sticking together.

    Close up of a Caramel Snickerdoodle Cookie broken in half on top of a stack of Caramel Snickerdoodle Cookies.

    Substitutions & Variations

    • Butter. I always use salted butter to make cookies, as it enhances the flavors. If you only have unsalted butter, add If you're out of butter, you can use margarine or coconut oil, though the flavor and texture will be slightly different. Idea. And explain.
    • Use almond extract. You can use almond extract instead of vanilla for a different flavor note.
    • Add more spices. Cinnamon is essential for a classic snickerdoodle flavor, but for a twist, a pinch of nutmeg or cardamom can add a bit more depth.
    • Add-ins. Try adding different kinds of chopped candy, chocolate chunks, or chocolate chips into these cookies to give them even more flavor.
    Top view of Caramel Snickerdoodle Cookies on a white plate.

    Pro Tips

    What makes the perfect cookie? Do your cookies have soft centers and crispy edges, and are they chewy? Each of these is part of what makes a truly great-quality cookie. To make perfect cookies every time, here are some pro tips.

    Soft Caramels

    In this recipe, I have used Werther's Soft Caramels and cut each of them in half, using both halves inside the cookie dough. Feel free to use your favorite kind of soft caramel for this recipe, though.

    Weighing Ingredients.

    Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

    VolumeOuncesGrams
    All Purpose Flour1 Cup4½ Ounces120 Grams
    Bread Flour1 Cup4½ Ounces120 Grams
    Granulated Sugar1 Cup7 Ounces200 Grams
    Brown Sugar1 Cup7½ Ounces213 Grams
    Confectionary Sugar1 Cup4 Ounces113 Grams

    Mixer.

    I always use my Bosch Stand Mixer for making cookies. If you're using a stand mixer, use a paddle attachment for each of the steps to make these cookies.

    Cookie Scoop.

    Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.

    Baking Sheets.

    You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.

    Baking Time.

    Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

    Cookies.

    Cookies are perfectly baked when the edges are set and the centers are no longer glossy.

    Cooling Rack.

    Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.

    Close up of a Caramel Snickerdoodle Cookie broken in half on top of a pile of Caramel Snickerdoodle Cookies.

    Equipment

    • Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
    • Wire Rack for cooling cookies. I like to have at least two cooling racks.
    • Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
    • Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
    • Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
    • Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
    • Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
    • Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.

    To find out more, check out my Pro Tips Guide for making the best cookies every time!

    Top view of a pile of Caramel Snickerdoodle Cookies on a wire rack, with caramel candies interspersed throughout.

    Have you tried this Snickerdoodle Cookie recipe?

    Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

    Top view of Caramel Snickerdoodle Cookies on white plates.

    More Snickerdoodle Cookie Recipes

    • Soft Pumpkin Snickerdoodle Cookies
    • Chocolate Snickerdoodles
    • Cinnamon Chip Snickerdoodle Cookies
    • Eggnog Snickerdoodle Cookies
    • Classic Snickerdoodle Bars
    • Snickerdoodle Cookie Sandwiches
    Caramel Snickerdoodle Cookies with Browned Butter
    Print Recipe Pin Recipe Rate this Recipe

    Caramel Snickerdoodle Cookies

    Soft brown butter Snickerdoodle Cookies loaded with Caramel inside of every cookie with crispy edges and soft centers making this cookie a perfect Fall season cookie recipe.
    Prep Time15 minutes mins
    Cook Time9 minutes mins
    Prevent your screen from going dark
    Servings: 20

    Ingredients

    • 1 Cup Butter Browned
    • 1 Cup Granulated Sugar
    • 1 Cup Brown Sugar
    • 1 Egg Large
    • 1 Egg Yolk Large
    • 3 Cup All Purpose Flour
    • 1 teaspoon Vanilla Extract
    • ¼ teaspoon Ground Cinnamon
    • ½ teaspoon Baking Soda
    • ½ teaspoon Cream of Tartar
    • ½ teaspoon Salt
    • Soft Caramels
    • Flaky Sea Salt Garnish

    Instructions

    How to Brown Butter

    • In a large saucepan over medium/high heat melt butter
    • Stir butter while heating up. Butter will come to a boil and foam up. Keep stirring butter.
    • Brown bits will be seen throughout butter. And butter will turn a rich dark golden color. Be careful not to burn butter.
    • Remove from heat and allow butter to cool. It will partially solidify as it cools.

    How to make Cookie Dough

    • In a large mixing bowl mix together cooled browned butter with white sugar and brown sugar. Mix until combined. Add egg and egg yolk with vanilla extract and mix together. Mixture will become light and fluffy
    • Gradually add dry ingredients of All Purpose Flour, Baking Soda, Cream of Tartar, Salt and Cinnamon. Mix until combined
    • Cut Caramels in half if using long skinny soft caramels and stuff inside of scoop of cookie dough.
    • Use a size #24 cookie scoop, about 3 tablespoons in size. Place cut caramel inside cookie dough and seal closed.
    • Roll cookie dough in sugar mixture of ⅓ cup sugar and 2 teaspoon cinnamon.
    • Place on baking sheet allowing at least 2 inches apart
    • Bake at 350F degrees in a preheated oven for 9-11 minutes or until edges are baked and center of cookie is set.
    • Allow cookie to cool on baking sheet for a few minutes before moving to a wire cooling rack.
    • Garnish with Flakey Sea Salt (optional)

    Notes

    Storage

    Store cooled cookies in an airtight container for up to a week.  Cookies are best if enjoyed within 2-3 days.
    Freeze cookies in a sealed container or ZipLoc bag.  Place parchment paper between layers to prevent sticking together.

    Soft Caramels

    In this recipe I have used Werther's Soft Caramels and cut each in half using both halves inside of the cookie dough.
    Feel free to use your favorite soft caramel
    Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!
    Show Nutrition Information Hide Nutrition Information
    Calories: 199kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 129mg | Potassium: 59mg | Fiber: 1g | Sugar: 26g | Vitamin A: 25IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg

    Nutrition Disclaimer

    All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

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