Caramel-Stuffed Brown Butter Snickerdoodles

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

Course: Dessert, Snack

Cuisine: American

Keyword: browned butter, browned butter snickerdoodles, caramel stuffed snickerdoodles, cinnamon, snickerdoodles

Servings: 13

Ingredients

For the Cookies:

1 Cup Salted Butter, divided (227g)
1 ¼ Cups 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)
13 Soft Caramel candies, such as Wether’s or Favorite Day

For Rolling the Cookies:

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

Instructions

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.
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.
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.
Preheat the Oven:
Preheat your oven to 400°F (204.4°C) and line two baking sheets with parchment paper.
Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix together the granulated sugar and ground cinnamon.
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.
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.
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.

Notes

Dietary substitutions for dairy and gluten

FAQ's (frequently asked questions)

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.