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 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.
SALTED CARAMEL SNICKERDOODLES
This recipe is sponsored by Truist Financial. A gooey, salted caramel filling and a sprinkle of cinnamon-sugar make these cookies extra special.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
- Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
- Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
- Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.
SALTED CARAMEL-STUFFED SNICKERDOODLES
Put a fun twist on a classic snickerdoodle cookie by filling the center with gooey, soft dulce de leche.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 40
Number Of Ingredients 12
Steps:
- Line cookie sheet with waxed paper or foil. Spoon 40 slightly less than level measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze about 1 hour or until slightly firm (will not freeze solid).
- Heat oven to 400°F. In large bowl, mix 1 1/2 cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and 1/4 teaspoon salt.
- Shape dough into 1 1/4-inch balls. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie, making sure to form dough around dollop to enclose. If necessary, work with lightly floured fingers so dough doesn't stick. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
- Mix 1/4 cup sugar, 1/2 teaspoon salt and the cinnamon. Roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set (centers will be soft). Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 14 g, TransFat 0 g
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES RECIPE - (4.6/5)
Provided by á-1231
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 ¼'s. 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. 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 ¼ 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 cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely.
More about "brown butter salted caramel snickerdoodles recipe 465"
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - TWO PEAS …
From twopeasandtheirpod.com
4.9/5 (33)Calories 129 per servingCategory Dessert
- 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.
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - WILL WANDER FOR FOOD
From willwanderforfood.com
Servings 24Total Time 1 hrEstimated Reading Time 2 mins
BROWN BUTTER CARAMEL SNICKERDOODLES - MEL'S KITCHEN CAFE
From melskitchencafe.com
SALTED CARAMEL STUFFED SNICKERDOODLES - BAKER BY NATURE
From bakerbynature.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - COLOR ME MEG
From colormemeg.com
SALTED CARAMEL SNICKERDOODLES - BAKE FROM SCRATCH
From bakefromscratch.com
SALTED CARAMEL PRETZEL SNICKERDOODLES. - HALF BAKED HARVEST
From halfbakedharvest.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - RECIPES - FAXO
From faxo.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES
From keeprecipes.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - AN INSPIRED COOK
From aninspiredcook.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - GROSVENOR MARKET
From grosvenormarket.com
SALTED CARAMEL SNICKERDOODLES! - ENCHANTED MOMMY
From enchantedmommy.com
SALTED CARAMEL STUFFED SNICKERDOODLES - FRESH APRIL FLOURS
From freshaprilflours.com
CARAMEL STUFFED SNICKERDOODLES WITH BROWNED BUTTER - JAVACUPCAKE
From javacupcake.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - LIL MOO CREATIONS
From lilmoocreations.com
SALTED CARAMEL SNICKERDOODLES - JUST A TASTE
From justataste.com
CARAMEL STUFFED SNICKERDOODLES - BROMA BAKERY
From bromabakery.com
BROWN BUTTER SNICKERDOODLES RECIPE | SOUTHERN LIVING
From southernliving.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - MY RECIPE MAGIC
From myrecipemagic.com
SOFT CARAMEL SNICKERDOODLES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BROWN BUTTER CARAMEL SNICKERDOODLES | THE TIPTOE FAIRY
From thetiptoefairy.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES
From keeprecipes.com
BROWNED BUTTER SALTED CARAMEL SAUCE - THE CHUNKY CHEF
From thechunkychef.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES | BRAND KNEW …
From dhefood.blogspot.com
SALTED CARAMEL SNICKERDOODLES - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES
From tastyoldrecipes.blogspot.com
SALTED CARAMEL SNICKERDOODLES - CLOUDY KITCHEN
From cloudykitchen.com
SALTED CARAMEL SNICKERDOODLES RECIPE - LOS ANGELES TIMES
From latimes.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES - KARI'S RECIPES
From karisrecipes.com
BROWN BUTTER SNICKERDOODLES COOKIES - MODERN HONEY
From modernhoney.com
BROWN BUTTER-SALTED CARAMEL SNICKERDOODLES | RECIPE
From pinterest.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES | RECIPE | DESSERTS, …
From pinterest.ca
CARAMEL SNICKERDOODLE COOKIES - CAKEWHIZ
From cakewhiz.com
BROWN BUTTER SNICKERDOODLES - RECIPE GIRL
From recipegirl.com
BROWN BUTTER SNICKERDOODLES RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SALTED CARAMEL SNICKERDOODLES - CHEEKYKITCHEN
From cheekykitchen.com
BROWN BUTTER AND SALTED CARAMEL SNICKERDOODLES MAD IN CRAFTS
From madincrafts.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES RECIPE
From recipegraze.com
SALTED BROWN BUTTER SNICKERDOODLES - THE BAKER CHICK
From thebakerchick.com
BROWN BUTTER SALTED CARAMEL SNICKERDOODLES RECIPE ON …
From pinterest.com
BROWN BUTTER SNICKERDOODLE COOKIES - AMBITIOUS KITCHEN
From ambitiouskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love