Brown Butter Salted Caramel Snickerdoodles
Description
Make these irresistible cookies during special holidays or anytime of the year. They will suddenly become your favorite cookie. They are soft but chewy on the inside and nice and browned on the outside. The gooey caramel on the inside with the browned but
Ingredients
2½ c. all-purpose flour
1 t. baking soda
2 t. cream of tartar
½ t. ground cinnamon
½ t. sea salt
1 cup unsalted butter, sliced
1¼ c. dark brown sugar
½ c. granulated sugar
1 large egg
1 egg yolk
1 T. vanilla extract
1 T. Greek yogurt, plain
1 c. caramel squares, cut into quarters
¼ c. granulated sugar
2 t. ground cinnamon
coarse sea salt to sprinkle on completed cookies
Directions
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Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In a medium bowl, mix flour, baking soda, cream of tarter, cinnamon,set aside.
To brown the butter, heat a medium saucepan to medium high heat. Add butter, whisking frequently. The butter will start to become frothy on top and brown specks will start to form along the bottom. Watch it closely, because it happens quickly and you don’t want it to burn. A nutty aroma will happen and once it turns to a brown color, remove from heat and let it cool to room temperature.
Cut the carmel squares into quarters.
In a stand mixer, combine brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add dry ingredients until combined.
Form dough into a ball, cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
Mix ¼ cup sugar and cinnamon in a small bowl, roll cookies in the mixture. Place on cookie sheet 2 inches apart. Sprinkle lightly with sea salt.
Bake for 8-10 minutes, or until the edges turn lightly brown. Cool for 2-3 minutes, then transfer to a wire cooling rack to cool completely.