Brown Butter Salted Caramel Snickerdoodles
Brown Butter Salted Caramel Snickerdoodles.
This recipe was originally sent to me by my friend Ron Chapman. I adapted it from therecipecritic.com
Ingredients:
2 1/2 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup salted butter sliced
1 1/4 cup dark brown sugar
1/2 cup sugar
2 eggs (large)
1 tsp vanilla
1 tblsp plain Greek yogurt
1 cup caramel squares cut in half
1/4 cup sugar
2 tsp ground cinnamon
salt
Step 1 Sift dry ingredients
Mix flour, baking soda, cream of tartar, 1/2 tsp cinnamon, 1/4 salt in bowl, set aside.
Step 2 make Brown Butter
Add sliced butter to a medium saucepan on medium-high heat. Bring to a slow boil and keep whisking as the butter becomes frothy. it took about 8 minutes from the boiling/frothy stage to become brown. Do not overcook as this could burn the butter. when smell of nutty aroma and butter turns brown Remove from heat let cool to room temperature. To help hasten this stage, I poured melted brown butter into mixing stand and let mixer run on low to stir to cool.
Step 3 Prepare Caramel squares
Hint: to unwrap caramel squares, let sit in warm water for 2 minutes. Cut squares in half.
Step 4 Add brown sugar and sugar to cooled brown butter. when smooth, add egg, vanilla and yogurt. Mix until combined. Add sifted dry ingredients until combined.
Step 5 Place dough on wax paper to form log 15-20 long and 2 inches wide. Roll in wax paper, chill in refrigerator for 30 minutes.
Step 6 Preheat over 375
Make 1/2 inch slices from cookie dough log. Cut row of slices in half. From each half, form ball of cookie dough, flatten. Place 1/2 square of caramel on each flatten cookie dough, wrap the dough around caramel, form a ball. Make sure to completely cover caramel.
Step 7 Make cinnamon sugar blend.
in bowl mix 1/4 cup sugar with 2 tsp cinnamon.
Roll each cookie into mixture. Before placing coated cookies on cookie sheet, lightly salt them. Place on cookie sheet 2 inches apart.
Step 8 Bake for 8-10 minutes, until edges turn lightly brown. Remove from oven, allow cookies to cool on heated cookie sheet for 3 minutes before transferring to wire cooling rack to cool completely.
This recipe was originally sent to me by my friend Ron Chapman. I adapted it from therecipecritic.com
Ingredients:
2 1/2 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup salted butter sliced
1 1/4 cup dark brown sugar
1/2 cup sugar
2 eggs (large)
1 tsp vanilla
1 tblsp plain Greek yogurt
1 cup caramel squares cut in half
1/4 cup sugar
2 tsp ground cinnamon
salt
Step 1 Sift dry ingredients
Mix flour, baking soda, cream of tartar, 1/2 tsp cinnamon, 1/4 salt in bowl, set aside.
Step 2 make Brown Butter
Add sliced butter to a medium saucepan on medium-high heat. Bring to a slow boil and keep whisking as the butter becomes frothy. it took about 8 minutes from the boiling/frothy stage to become brown. Do not overcook as this could burn the butter. when smell of nutty aroma and butter turns brown Remove from heat let cool to room temperature. To help hasten this stage, I poured melted brown butter into mixing stand and let mixer run on low to stir to cool.
Step 3 Prepare Caramel squares
Hint: to unwrap caramel squares, let sit in warm water for 2 minutes. Cut squares in half.
Step 4 Add brown sugar and sugar to cooled brown butter. when smooth, add egg, vanilla and yogurt. Mix until combined. Add sifted dry ingredients until combined.
Step 5 Place dough on wax paper to form log 15-20 long and 2 inches wide. Roll in wax paper, chill in refrigerator for 30 minutes.
Step 6 Preheat over 375
Make 1/2 inch slices from cookie dough log. Cut row of slices in half. From each half, form ball of cookie dough, flatten. Place 1/2 square of caramel on each flatten cookie dough, wrap the dough around caramel, form a ball. Make sure to completely cover caramel.
Step 7 Make cinnamon sugar blend.
in bowl mix 1/4 cup sugar with 2 tsp cinnamon.
Roll each cookie into mixture. Before placing coated cookies on cookie sheet, lightly salt them. Place on cookie sheet 2 inches apart.
Step 8 Bake for 8-10 minutes, until edges turn lightly brown. Remove from oven, allow cookies to cool on heated cookie sheet for 3 minutes before transferring to wire cooling rack to cool completely.
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