Snickerdoodles are one of my favorite cookies. And, really I didn’t think a classic snickerdoodle could be improved…man, was I wrong! Found this recipe through Pinterest and couldn’t wait for an occasion to make them. My uncle and a friend of his were coming into town from Indiana for a golfing trip but were going to stay with our family for a couple of days before. Can’t think of a better way to start a “mancation” then staying with family that include a 17 month old and 3 year old…haha! Seriously, we had a great time visiting with them and got excited to hear all about their golfing adventure. The way I show love is in the kitchen…I’d prepared as much food and baked goodies as I could before they arrived and spent the better part of the weekend in the kitchen, but it was worth it. Hope those golfing pants are adjustable! I plan on sharing a few of the recipes from the weekend and this is this is the first. The brown butter adds such an amazing depth of flavor…and, the caramel inside each cookie is such a fun surprise. These cookies would just as fabulous without the caramel, but it does take them to the next level of awesomeness. The sea salt is such a great add too. Hope you enjoy as much as we did!
2 1/2 cups all-purpose unbleached flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
12 caramel squares, cut into 1/2’s
For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies
1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until 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 the heat and let cool to room temperature.
3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.
5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.