BROWN BUTTER CARAMEL SNICKERDOODLES
Soft, thick and chewy snickerdoodles, bursting with flavor from the addition of browned butter and an irresistible gooey homemade caramel center!
Provided by Cleobuttera
Number Of Ingredients 17
Steps:
- If using homemade Microwave Soft Caramels, make and cool the caramels according to this recipe. You could also use your favorite recipe for homemade soft caramels instead or take a shortcut and use the softest store-bought caramels you could find.
- Prepare them for stuffing by cutting 8 rectangles of caramel in half. You'll need 16 pieces for the cookies. Using your fingers, squish and shape each piece of caramel into a rounded 1-inch square. You could make them slightly bigger, if more caramel-y centers are desired, by using up 3/4 of a caramel rectangle for each cookie, but not more than that. Store in the freezer until ready to use. Freezing is not necessary, but makes stuffing the cookies a lot less messy.
- Line a baking sheet with parchment paper or silicon mat.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, cornstarch, salt and cinnamon to combine; set aside.
- In a light-colored skillet, heat the butter over medium-high heat until melted, about 2 minutes. Continue cooking, stirring and scraping the pan constantly with a heatproof rubber spatula until the butter turns dark golden brown and has a nutty, caramel-y aroma, 1 to 3 minutes. Be careful not to burn it.
- Remove the skillet from the heat and transfer the browned butter to a large heatproof bowl, scraping down all the brown bits with a rubber spatula.
- To the bowl with the butter, add in both sugars and whisk to combine.
- Add in the egg, egg yolk and vanilla and whisk until mixture is smooth and emulsified with no sugar lumps remaining, about 30 seconds. Stir in the sour cream until well combined.
- Using a rubber spatula, stir in the flour mixture until just combined and no flour streaks remain. Do not overmix.
- Using a 3 tablespoon-measure ice cream scoop with a release mechanism, scoop out the dough onto the lined baking sheet, forming 16 equal dough balls. If the dough feels too soft or warm to scoop, cover and refrigerate for about ½ an hour until scoopable.
- Using the back of a wooden spoon handle or your thumb, make a deep indentation into each dough ball.
- Take the caramel candies out of the freezer and place one inside each indentation of every dough ball. Gather the dough up over the caramels to completely cover them. Roll the dough into smooth balls, making sure the caramels are completely wrapped inside and nothing is peaking out.
- Combine topping ingredients (the granulated sugar and cinnamon) in a small bowl. Roll the cookie dough balls into the cinnamon-sugar topping and place on the prepared baking sheet.
- You could bake the cookies immediately with great results, but they'll spread less and turn out even thicker, if you chill them. To chill, loosely cover with plastic wrap and refrigerate for at least 2 hours or up to 4 days, then either bake right away or transfer to a large zipper lock bag and freeze for up to 1 month.*
- Fifteen minutes before you're ready to bake, heat the oven to 350F/180C and adjust oven rack to middle position.
- Line 2 baking sheets with parchment paper or silicon mat. Place 8 cookie balls per sheet, spacing them at least 2 inches apart.
- Bake until the cookies flatten with a slight dome, no longer have a hump in the middle, and the outer edges start to set yet centers are soft and puffy, 9 to 11 minutes. The centers will feel undone, but they shouldn't be shiny or sticky. DO NOT OVERBAKE or you'll get hard cookies. The cookies will continue to bake after they come out of the oven from the residual heat of the baking sheet.
- Let the cookies cool on the baking sheet for at least 15 minutes before serving. Or cool completely then store in an airtight container.
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES
Salted brown butter cookies with amazing flavor and perfect chewiness, with a surprise caramel inside!
Provided by Alyssa Rivers
Categories Dessert
Time 38m
Number Of Ingredients 16
Steps:
- In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
- To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
- While the butter is cooling, cut the carmel squares into 1/4's.
- In a stand mixer, combine the brown butter and brown sugar, and 1/2 cup granulated sugar. (The 1/4 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 the dry ingredients until combined.
- Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
- Once you are ready to bake preheat the oven to 350 degrees. 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 1/4 cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
- Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.
Nutrition Facts : Calories 229 kcal, Carbohydrate 35 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 126 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES
Oh my gosh. These cookies are amazing. One of my favorite kind of cookie is a snickerdoodle. It brings back so many memories when I was little helping my mom make them in the kitchen. My favorite part was rolling the cookie balls in the cinnamon sugar. But snickerdoodles with brown butter and a gooey caramel surprise on the...
Provided by LINDA BAILEY
Categories Eggs
Time 40m
Number Of Ingredients 14
Steps:
- 1. In a medium sized bowl,mix the flour,baking soda,cream of tarter,cinnamon,and set aside. To brown the butter,heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom.
- 2. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color,remove from heat and let it cool to room temperature. While the butter is cooling,cut the carmel squares into ¼'s.
- 3. In a stand mixer, combine the 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 the dry ingredients until combined.
- 4. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight. Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball.
- 5. 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 and roll each cookie in the mixture.
- 6. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes,and transfer to a wire cooling rack to cool completely.
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- In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
- In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
- Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight or for up to 2 days.
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- Preheat the oven to 375 degrees F. (see note) Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
- For the browned butter, cut the butter into pieces and add to a stainless skillet or saucepan. Heat on medium-low until the butter melts. Continue cooking, swirling or stirring occasionally; the butter will foam and sizzle as it cooks and golden bits (the butter solids) will settle to the bottom. Cook until the butter has a nutty fragrance and the solids are golden brown. Watch closely; it can burn quickly.
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