COOKIE RECIPE || browned butter salted caramel snickerdoodles
/My cousin shared this recipe with me last year and they are definitely a family favorite!! It takes a little extra time to brown the butter, but that step is so worth it!! I hope you enjoy them!!
INGREDIENTS:
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cream of tarter
1/2 tsp ground cinnamon
1/2 tsp sea salt
1 cup unsalted butter
1 1/4 cups brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
1 TBSP vanilla extract
1 TBSP plain Greek yogurt
12-14 caramels
seal salt (for sprinkling)
For the cinnamon sugar: 1/4 cup granulated sugar + 2 tsp ground cinnamon
INSTRUCTIONS:
In a medium bowl, whisk together flour, baking soda, cream of tarter, cinnamon and salt. Set aside.
To brown the butter, heat a thick bottomed skillet on medium heat. Add the butter (sliced to help it cook down evenly) whisking frequently. Continue to cook until the butter is 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 heat and allow to come to room temperature.
In a bowl of a stand mixer, combine browned butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract and Greek yogurt until combined. Slowly add the dry ingredients until just combined.
Cover dough with plastic wrap and chill dough in the refrigerator for at least 30 minutes, up to 2 days.
When ready to bake, pre-heat oven to 350F. Measure about 3 TBSP of dough and roll into a ball, flatten slightly and place a caramel in the dough, wrap the cookie dough around the caramel.
In a small bowl, combine the cinnamon and sugar. Roll the balls in cinnamon sugar mixture. Place on cookie sheet, be sure to leave room as they will spread, sprinkle with flaked sea salt. Bake for 8-10 minutes, don’t over bake! Cool cookies on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. ENJOY!!!!!