Tuesday, December 17, 2013

Recipe: Brown Butter Salted Caramel Snickerdoodles

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I love experimenting with new cookie recipes. I have seen quite a few recipes using caramels (which I love!) so I found one that I thought would work well with the Kraft Caramel Bits I picked up at the grocery store. While I love my Caramel Apple Cider Cookies with a whole caramel in the middle, cookies go much faster when you can simply mix and scoop and bake! Plus, if the caramel is in smaller pieces, you get to enjoy it more. At least, that's the idea. I based my recipe on the one I found at Two Peas and their Pod. They have lots of great recipes!

Here is my version.

Brown Butter Salted Caramel Snickerdoodles


2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter
1 1/4 cup light or medium brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain yogurt or sour cream
3/4 cup Kraft Caramel Bits

Cinnamon~Sugar rolling mixture:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Coarse sea salt, for sprinkling


  1. In a medium bowl, mix flour, baking soda, cream of tarter, cinnamon, and salt until well combined. Set aside.  
  2. To brown the butter, cut into small pieces and place butter in a heavy bottom skillet. Heat on medium heat. Use a whisk constantly to keep the butter heating evenly. After the butter melts, it will start to foam. Use your whisking to keep an eye on the bottom of the pan. This gets tricky as the butter foams up, but you will see as you whisk that the butter solids will brown in the bottom. Be careful not to burn the solids.. when you see the browning (and smell that wonderful browned butter smell!) remove the butter from the stove and allow it to cool to room temperature before you proceed.
  3. Place browned butter and both sugars in large mixing bowl and beat until creamy, light, and fluffy.
  4. Beat in egg, egg yolk, yogurt, and vanilla until creamy
  5. Slowly add in the dry ingredients and mix until just combined.
  6. Gently stir in your caramel bits.
  7. Cover dough and chill at least 30 minutes in the refrigerator.
  8. While dough is chilling, mix the cinnamon and sugar together in a small bowl to make the Cinnamon~Sugar rolling mixture.
  9. Preheat oven to 350 degrees F prior to baking.
  10. Scoop dough by the heaping tablespoon (I used a cookie scoop) and roll into a ball. Roll each ball in the Cinnamon~Sugar mixure, and place on a parchment- or Silpat- lined cookie sheet. Give these cookies enough room as they will spread.
  11. Sprinkle each cookie with a bit of coarse sea salt before baking.
  12. Bake the cookies about 8-10 minutes or until the edges of the cookies begin to turn brown. Watch these CAREFULLY ~ I found these tend to burn more easily than other recipes. Once you learn the timing for your oven it will be easier.
  13. If they last that long, store them in a tightly closed container.


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