Brown Butter Snickerdoodles (Caramel-Filled)
Brown Butter Snickerdoodles (Caramel-Filled)
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 cup unsalted butter
- 2 tablespoons unsalted butter
- 1 cup packed soft brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream
For the Caramel Filling
- 16 soft caramels
For the Cinnamon-Sugar Coating
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- 1
Begin by browning the butter. Place the 3/4 cup plus 2 tablespoons of unsalted butter in a pot over medium heat. Stir continuously for approximately 2 to 3 minutes until the butter achieves a rich brown color and a nutty aroma. Remove from heat and allow to cool slightly.
⏱️ 3 min
- 2
While the browned butter cools, add the 1 cup of packed soft brown sugar, 1/4 cup of granulated sugar, 1 large egg, 1 large egg yolk, 1 teaspoon of vanilla extract, and 1 tablespoon of sour cream to the pot with the browned butter. Mix these ingredients thoroughly until well combined.
⏱️ 2 min
- 3
In a separate large bowl, whisk together the 2 1/4 cups plus 2 tablespoons of all-purpose flour, 3/4 teaspoon of cream of tartar, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of cornstarch, 1/2 teaspoon of salt, and 3/4 teaspoon of ground cinnamon.
⏱️ 1 min
- 4
Pour the wet ingredient mixture from Step 2 into the dry ingredients from Step 3. Gently fold and mix the ingredients together until just combined. Be careful not to overmix to ensure the cookies remain soft. The resulting dough should be noticeably soft.
⏱️ 2 min
- 5
Prepare the caramel inserts. Take the 16 soft caramels and roll each into a small, roughly circular shape. Place these rolled caramels in the freezer to firm up for at least 15 minutes, making them easier to handle and preventing them from melting too quickly during baking.
⏱️ 5 min
- 6
In a shallow dish or bowl, combine the 3 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon. Stir well to create a uniform coating mixture.
⏱️ 1 min
- 7
Assemble the cookies. Using a 3-tablespoon cookie scoop, portion out the cookie dough. Take one scoop of dough and flatten it in your hand. Place a firm, frozen caramel in the center of the flattened dough. Carefully wrap the cookie dough around the caramel, sealing it completely to form a smooth ball. Roll each caramel-filled dough ball in the prepared cinnamon-sugar coating until it is fully covered.
⏱️ 25 min
- 8
Arrange the coated cookie dough balls on a baking sheet lined with parchment paper. Place the baking sheets in the refrigerator for a couple of hours (approximately 120 minutes). This chilling step is crucial for preventing the caramel from oozing out during baking, as it ensures the caramel and cookie dough are at a similar temperature.
⏱️ 120 min
- 9
Preheat your oven to 375°F. Once chilled, bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 375
- 10
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm to enjoy the gooey caramel center, or store for later. These cookies also freeze well.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Snickerdoodles (Caramel-Filled)
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 cup unsalted butter
- 2 tablespoons unsalted butter
- 1 cup packed soft brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream
For the Caramel Filling
- 16 soft caramels
For the Cinnamon-Sugar Coating
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- 1
Begin by browning the butter. Place the 3/4 cup plus 2 tablespoons of unsalted butter in a pot over medium heat. Stir continuously for approximately 2 to 3 minutes until the butter achieves a rich brown color and a nutty aroma. Remove from heat and allow to cool slightly.
⏱️ 3 min - 2
While the browned butter cools, add the 1 cup of packed soft brown sugar, 1/4 cup of granulated sugar, 1 large egg, 1 large egg yolk, 1 teaspoon of vanilla extract, and 1 tablespoon of sour cream to the pot with the browned butter. Mix these ingredients thoroughly until well combined.
⏱️ 2 min - 3
In a separate large bowl, whisk together the 2 1/4 cups plus 2 tablespoons of all-purpose flour, 3/4 teaspoon of cream of tartar, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of cornstarch, 1/2 teaspoon of salt, and 3/4 teaspoon of ground cinnamon.
⏱️ 1 min - 4
Pour the wet ingredient mixture from Step 2 into the dry ingredients from Step 3. Gently fold and mix the ingredients together until just combined. Be careful not to overmix to ensure the cookies remain soft. The resulting dough should be noticeably soft.
⏱️ 2 min - 5
Prepare the caramel inserts. Take the 16 soft caramels and roll each into a small, roughly circular shape. Place these rolled caramels in the freezer to firm up for at least 15 minutes, making them easier to handle and preventing them from melting too quickly during baking.
⏱️ 5 min - 6
In a shallow dish or bowl, combine the 3 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon. Stir well to create a uniform coating mixture.
⏱️ 1 min - 7
Assemble the cookies. Using a 3-tablespoon cookie scoop, portion out the cookie dough. Take one scoop of dough and flatten it in your hand. Place a firm, frozen caramel in the center of the flattened dough. Carefully wrap the cookie dough around the caramel, sealing it completely to form a smooth ball. Roll each caramel-filled dough ball in the prepared cinnamon-sugar coating until it is fully covered.
⏱️ 25 min - 8
Arrange the coated cookie dough balls on a baking sheet lined with parchment paper. Place the baking sheets in the refrigerator for a couple of hours (approximately 120 minutes). This chilling step is crucial for preventing the caramel from oozing out during baking, as it ensures the caramel and cookie dough are at a similar temperature.
⏱️ 120 min - 9
Preheat your oven to 375°F. Once chilled, bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 375 - 10
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm to enjoy the gooey caramel center, or store for later. These cookies also freeze well.
⏱️ 1 min