Name: Recipe "Brown Butter Salted Caramel Snickerdoodles"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking soda; 2 tsp cream of tartar; 0.5 tsp ground cinnamon; 0.5 tsp sea salt; 1 cup unsalted butter (cut into tablespoon pieces); 1.25 cup brown sugar; 0.5 cup granulated sugar; 1 large egg; 1 egg yolk; 1 tbsp vanilla extract; 1 tbsp plain Greek yogurt; 18 caramels (cut in half); flaked sea salt (for sprinkling on top of cookies); 0.25 cup granulated sugar; 2 tsp ground cinnamon

More recipes featuring cookie: Brown Butter Caramel Oatmeal Cookies, Brown Butter Biscoff Chocolate Chip Cookies, Brown Butter Salted Caramel Snickerdoodles, and Salted Caramel Pretzel Chocolate Chip Cookies.

Why These Caramel Filled Snickerdoodles Are My All-Time Favorite

I’ve always loved classic snickerdoodles, but these brown butter salted caramel snickerdoodles take things to a whole new level. Browning the butter adds a nutty, toasty depth that pairs perfectly with the tangy cream of tartar, and biting into that gooey caramel center is pure joy. Every time I bake them, they disappear within minutes, even my pickiest friends ask for the recipe.

3 Reasons to Make This Snickerdoodle Recipe

The browned butter gives a rich, nutty flavor that makes these cookies stand out from any other snickerdoodle.
A hidden caramel center turns each bite into a sweet, chewy surprise.
The classic cinnamon-sugar coating plus flaky sea salt creates the perfect sweet-salty crunch.

Key Ingredients for Perfect Caramel Surprise Cookies

Unsalted butter: Browning it is essential for that nutty flavor. Use unsalted so you can control the salt level, you’ll add flaky sea salt later.
Caramels: Soft, chewy caramels (like Kraft) work best. Cut them in half if they’re large, so each cookie gets a generous but hidden piece.
Greek yogurt: This keeps the cookies extra tender. Plain whole-milk yogurt is ideal, but low-fat also works if that’s what you have.

Kitchen Tools You’ll Need for Brown Butter Snickerdoodles

Stand mixer or hand mixer for creaming the butter and sugars
Thick-bottomed skillet for browning the butter evenly
Baking sheet lined with a Silpat or parchment paper
Wire cooling rack for cooling the cookies completely

Expert Tips for the Best Brown Butter Cookies

Don’t skip chilling the dough, at least 30 minutes keeps the cookies from spreading too much and helps the caramel stay sealed inside. When browning butter, watch it closely; it goes from golden to burnt fast. Once you see browned specks and smell a nutty aroma, pull it off the heat. And when wrapping the dough around each caramel, make sure it’s completely covered, or the filling can leak out during baking.

Easy Variations to Try with This Snickerdoodle Recipe

Swap the caramel for chocolate-covered caramels or a soft chocolate cube for a different surprise center. If you’re not a fan of caramel, skip it and bake the dough as regular brown butter snickerdoodles, they’re still fantastic. You can also substitute the Greek yogurt with sour cream for a slightly tangier dough, or use whole wheat pastry flour instead of all-purpose for a nuttier, whole-grain version.

How to Serve Caramel Filled Snickerdoodles

These cookies are amazing on their own, but a cold glass of milk or a hot cup of coffee really complements the caramel and brown butter flavors. For an indulgent dessert, serve them warm with a scoop of vanilla ice cream and a drizzle of extra caramel sauce.

How to Store Leftover Brown Butter Salted Caramel Snickerdoodles

Store baked cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper so the caramel centers don’t stick together. Avoid refrigerating, as it can dry out the cookies.

How to Freeze These Caramel Surprise Cookies

To freeze unbaked dough, roll it into balls, coat in cinnamon sugar, and place on a baking sheet. Freeze until solid, then transfer to a zip-top bag. Bake from frozen at 350°F, adding 1-2 minutes to the bake time. You can also freeze baked cookies for up to 3 months; thaw at room temperature and warm in the microwave for 10 seconds to soften the caramel again.

Best Way to Reheat Brown Butter Cookies

Pop a cookie in the microwave for 10-15 seconds, this softens the caramel center and makes the cookie taste freshly baked. If you prefer a crisper edge, warm it in a 300°F oven for about 5 minutes instead.

Brown Butter Salted Caramel Snickerdoodle FAQs

Can I use salted butter instead of unsalted?

You can, but reduce or skip the added flaky sea salt on top since the butter already contains salt. The recipe is designed with unsalted so you control the salt level.

What kind of caramels work best?

Soft, chewy caramels like Kraft Caramels are ideal. Avoid hard caramel candies, as they won’t soften during baking. Unwrap them and cut larger ones in half so each cookie gets a generous piece.

Why do I need to chill the dough?

Chilling firms up the butter, which prevents the cookies from spreading too thin in the oven. It also helps the dough hold its shape around the caramel filling so it doesn’t leak out during baking.

Can I make the dough ahead of time?

Absolutely. The dough can be chilled in the refrigerator for up to 2 days. Wrap it tightly in plastic wrap so it doesn’t dry out. You can also freeze the formed dough balls as described in the freezing section.

Recipe

Brown Butter Salted Caramel Snickerdoodles

Brown Butter Salted Caramel Snickerdoodles are made with brown butter and have a caramel surprise in the center. If you like classic snickerdoodle cookies, you will LOVE this snickerdoodle recipe. They are amazing!

mediumVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

164 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
0.5 tsp ground cinnamon
0.5 tsp sea salt
1 cup unsalted butter, cut into tablespoon pieces
1.25 cup brown sugar

0.5 cup granulated sugar
1 large egg
1 egg yolk
1 tbsp vanilla extract
1 tbsp plain Greek yogurt
18 caramels, cut in half
flaked sea salt, for sprinkling on top of cookies

cinnamon sugar

0.25 cup granulated sugar

2 tsp ground cinnamon

Instructions

1
In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
2
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.
3
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.
4
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.

5
When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
6
In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
7
Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don’t over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Nutrition (per serving)

164kcal

Calorie breakdown

Protein5%8 kcal

Fat31%52 kcal

Carbohydrates64%106 kcal

How this was calculated — 16 of 16 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking sodaLeavening agents, baking soda0 kcal

cream of tartarLeavening agents, cream of tartar26 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

sea saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

brown sugarSugars, brown1140 kcal

granulated sugarSugars, granulated462 kcal

large eggEgg, whole, raw, fresh1 kcal

egg yolkEgg, yolk, raw, fresh3 kcal

vanilla extractVanilla extract43 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk15 kcal

caramelsFlan, caramel custard, dry mix, prepared with whole milk20 kcal

flaked sea saltSalt, table0 kcal

granulated sugarSugars, granulated231 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)45 kcal

Serving size ≈ 39 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: cookie, dessert, Oven Baked, snickerdoodle, vegetarian

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