Brown Butter Salted Caramel Snickerdoodles Recipe 465 Recipes

SALTED CARAMEL SNICKERDOODLES

Steps:

• Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
• Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
• Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
• Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES

Steps:

• In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
• To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
• While the butter is cooling, cut the carmel squares into 1/4's.
• In a stand mixer, combine the brown butter and brown sugar, and 1/2 cup granulated sugar. (The 1/4 cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
• Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
• Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
• Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.
• Mix 1/4 cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
• Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

SALTED CARAMEL BROWN BUTTER COOKIES

Steps:

• Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
• Place unwrapped chocolate kisses in the freezer.
• Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
• Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
• Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES

Steps:

• 1. In a medium sized bowl,mix the flour,baking soda,cream of tarter,cinnamon,and set aside. To brown the butter,heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom.
• 2. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color,remove from heat and let it cool to room temperature. While the butter is cooling,cut the carmel squares into ¼'s.
• 3. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth. Beat in egg,yolk,vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
• 4. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight. Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball.
• 5. Flatten the ball and place 1-2 caramel squares inside,wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture.
• 6. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes,and transfer to a wire cooling rack to cool completely.

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES

Steps:

• 1.In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside. 2.To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don't want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. 3.While the butter is cooling, cut the carmel squares into ¼'s. 4.In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth. 5.Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined. 6.Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight. 7.Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan. 8.Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt) 9.Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely