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.
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!