These are not your average snickerdoodle, not that I have anything against the traditional ones, they are made with browned butter and extra brown sugar for a rich caramel taste. But wait, it also has a caramel center! And of course that classic chewy texture with a cinnamon/sugar coating. I could eat these every single day. They are SO GOOD you guys!
Brown Butter Caramel Snickerdoodles
modified from The Recipe Critic
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup salted butter
1 1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon Sour Cream
1 pkg of Werther's Soft Caramels
1/4 cup granulated sugar
2 teaspoons ground cinnamon
INSTRUCTIONS
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 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, unwrap the caramels and smoosh into balls.
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 sour cream and mix until combined. Slowly add the dry ingredients until combined.
Form the dough into a disk about an inch thick 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. I found an easy way to do this is to cut the disk into sections of about 1 inch. Flatten the ball and place a caramel ball 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.
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.
*These cookies are most amazing when eaten warm. If they've been at room temp for awhile I recommend microwaving them for 10 seconds to make the caramel nice and melty.
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