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Perfect Brown Butter Salted Caramel Stuffed Snickerdoodle Cookies

brown butter salted caramel snickerdoodle cookies - featured image
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These snickerdoodle cookies are elevated with a nutty brown butter dough and a gooey salted caramel center, creating a soft, chewy, and indulgent treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • About 24 small individually wrapped salted caramel candies
  • Additional granulated sugar and cinnamon for rolling dough balls

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (226g) of unsalted butter. Swirl the pan occasionally and watch for the foam to subside and the butter to turn a golden brown with nutty aroma, about 5 to 7 minutes. Remove from heat and let cool slightly.
  2. Mix Sugars and Butter: In a large mixing bowl or stand mixer, combine the browned butter with 1 cup (200g) granulated sugar and 1/2 cup (100g) light brown sugar. Beat until well combined and slightly fluffy, about 2 minutes.
  3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. The mixture should look creamy and smooth.
  4. Combine Dry Ingredients: In another bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand just until combined. The dough should be soft but not sticky. If it feels too loose, chill it for 15 minutes.
  6. Prepare Cinnamon Sugar Coating: In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon.
  7. Form and Stuff Cookies: Preheat oven to 350°F (175°C). Using a cookie scoop or spoon, take about 2 tablespoons of dough and flatten it slightly in your palm. Place one salted caramel candy in the center, then wrap the dough around it, sealing the edges. Roll the dough ball gently in the cinnamon sugar mixture until fully coated.
  8. Bake: Place cookies about 2 inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until edges are set and tops crack slightly but centers remain soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The caramel inside will be molten but firm up as they cool.

Notes

Watch the butter carefully when browning to avoid burning. Seal the caramel candies tightly in dough to prevent leaking. Chill dough if too soft. Do not overbake to keep centers soft and gooey. Use a light-colored pan for browning butter to monitor color changes.

Nutrition

Keywords: brown butter, salted caramel, snickerdoodle, stuffed cookies, easy cookies, homemade treats, cinnamon sugar, gooey caramel

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