Caramel-Stuffed Brown Butter Snickerdoodles

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Rich browned butter, cinnamon + sugar, and creamy caramels make up these extra special Caramel-Stuffed Brown Butter Snickerdoodles.

It’s hard to top a warm, cinnamon-sugar-coated snickerdoodle fresh from the oven. But when you take this classic cookie and add rich, nutty brown butter and a gooey caramel center, you get a next-level treat that’s impossible to resist. These Caramel-Stuffed Brown Butter Snickerdoodles are soft, chewy, and truly indulgent.

The brown butter gives the dough a deep, toasty flavor, while the caramel melts into a luscious filling. Rolled in cinnamon sugar for that signature snickerdoodle touch, these cookies are the perfect combination of cozy and gourmet.

In this post, I’ll walk you through how to make these cookies step by step, along with some best practices to ensure they turn out perfectly. I’ll also include answers to frequently asked questions and provide dietary substitutions for those who need or want gluten-free or dairy-free options. Let’s make them.

Caramel-Stuffed Brown Butter Snickerdoodles

Ingredients

For the Cookies:

• 1 Cup Salted Butter, browned and cooled to room temperature (226g)
• 1 ¼ Cup Granulated Sugar (250g)
• 2 Large Eggs
• 2 ½ Cups All Purpose Flour (312g)
• 2 Teaspoons Cream of Tartar (8g)
• 1 Teaspoon Baking Soda (5g)
• ¼ Teaspoon Salt (1.5g)
• 15 Soft Caramel Candies, such as Werther’s or Favorite Day

For Rolling the Cookies:

• ¼ Cup Granulated Sugar (50g)
• 1 Teaspoon Ground Cinnamon (2.6g)

Instructions

1. Prepare the Caramels: Place the caramel candies on a small parchment-lined plate or tray and freeze them for at least 30 minutes before assembling the cookies. This helps prevent them from melting too quickly while baking.
2. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat and pour into a large mixing bowl. Allow it to cool to room temperature.
3. Make the Cookie Dough:
   • Once the browned butter has cooled, add the granulated sugar and mix until well combined.
   • Beat in the eggs one at a time, mixing until smooth.
   • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This step helps make the dough easier to handle when stuffing with caramel.
5. Preheat the Oven: Preheat your oven to 400°F (204.4°C) and line two baking sheets with parchment paper.
6. Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon.
7. Assemble the Cookies:
   • Scoop about 3 tablespoons of dough and flatten it slightly in your hand.
   • Place a frozen caramel candy in the center and wrap the dough around it, ensuring the caramel is fully enclosed. Roll the dough into a smooth ball.
   • Roll each dough ball in the cinnamon-sugar mixture, coating it evenly.
8. Bake the Cookies: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the edges are set and the tops are slightly crackled.
9. Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The caramel will be gooey inside when warm but will firm up as the cookies cool.

Enjoy your Caramel-Stuffed Brown Butter Snickerdoodles warm or at room temperature!

Best Practices for Perfect Cookies

1. Freeze the Caramels: This is essential! Soft caramels can melt too quickly in the oven, leading to caramel leakage. Freezing them for at least 30 minutes helps keep them intact while baking.
2. Brown the Butter Correctly: Stir the butter constantly while browning to prevent burning. It should be golden brown and smell nutty but not scorched.
3. Chill the Dough: Refrigerating the dough makes it easier to handle and helps the cookies keep their shape during baking.
4. Seal the Caramel Well: Make sure the dough fully covers the caramel, or it may leak out while baking.
5. Let the Cookies Rest: Give them at least 5 minutes on the baking sheet before moving them to a cooling rack to allow the caramel to set slightly.

Dietary Substitutions

If you want to make these cookies gluten-free or dairy-free, here are some simple swaps:

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free 1:1 baking flour (like Bob’s Red Mill).
• Dairy-Free Option: Swap the butter for vegan butter and use dairy-free caramels such as Cocomels.

These adjustments will still give you delicious cookies without compromising texture or flavor.

Frequently Asked Questions

1. Can I use homemade caramel instead of store-bought caramels?
Yes! If you have homemade soft caramel candies, you can use them. Just make sure they are firm enough to hold their shape when frozen.

2. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months—just thaw at room temperature before serving.

3. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking. If it’s too firm, let it sit at room temperature for about 10 minutes before rolling into balls.

4. What if my caramel leaked out?
This can happen if the dough wasn’t fully sealed around the caramel. Next time, double-check that the caramel is completely covered with dough before baking. Don’t worry thought, the cookies will still be delicious! 

Conclusion 

These Caramel-Stuffed Brown Butter Snickerdoodles take the beloved classic and elevate it into a bakery-worthy treat. The rich, nutty brown butter enhances the cinnamon-sugar flavor, while the gooey caramel adds a burst of extra buttery sweetness in the center. Whether you’re baking these for the holidays, a special occasion, or just because you love cookies, they’re sure to be a hit. I hope you enjoy making (and eating) these indulgent cookies as much as I do!

If you enjoyed these Caramel-Stuffed Brown Butter Snickerdoodles, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! If you try this recipe, let me know how it turns out in the comments below. Happy baking!

XO,

Heather

Try my Browned Butter Cinnamon Chip Snickerdoodles for another fun and elevated snickerdoodle experience!