Imagine the cinnamon-sugar flavors of a classic Snickerdoodle cookie but elevated with the nutty depth of brown butter and gooey caramel tucked away in the center.
I’m unsure what I love most: the nostalgic snickerdoodle flavors, the sweet, chewy caramel centers, or the caramelized notes from the brown butter. But one thing is certain: the combination of this trio of flavors is heaven!
Why this recipe works
The Magic of Brown Butter: Brown butter adds a rich, nutty flavor that elevates the standard snickerdoodle into something truly spectacular. It’s a simple step that makes a huge difference. The brown butter will need to be solidified, which takes ~1 hour in the fridge. Gooey Caramel Center: Each cookie has a hidden caramel filling that melts in your mouth, creating a delicious contrast to the crisp edges of the cookie. No Chill OR Chill: I’ve tested this recipe both ways. You can whip up a batch of cookie dough and chill in the fridge for up to 3 days before baking. Or you can make the cookies all at the same time, with zero chill time required. A Fun Twist: This cookie differs from other cookies thanks to the complex flavors: the brown butter, chewy caramel, flaky sea salt, and cinnamon-sugar goodness is the perfect marriage.
Ingredient Notes
Scroll down to the recipe card for the complete list of ingredients and measurements.
Butter: you’ll need unsalted butter to make the brown butter. Be sure to check out this post on all of my success tips to brown butter: how to brown butter. Note: you will need to allow the brown butter to solidify before creaming with the sugars, and this can take ~1-2 hours in the fridge. Caramel: I tested these brown butter caramel snickerdoodles with both Werther’s Soft Caramels and Kraft Caramels. Both worked well, but I will say that Werther’s caramel almost melts into the cookie, stays soft, and gives you that nice caramel pull when you break the cookie apart. The Kraft caramels are a bit firmer from the start, but they still give the cookie a great chew when you bite into the center. Either caramel is a win/win, in my opinion. All-Purpose Flour: This is the base of the cookie dough. Be sure to spoon and level the flour so you don’t end up with more than you need. Baking Soda & Baking Powder: Helps the cookies rise. Cream of Tartar: Cream of tartar provides the classic snickerdoodle tang and assists with leavening. When combined with baking soda, cream of tartar reacts to produce carbon dioxide gas. This reaction helps the cookies to rise and spread properly, giving them their characteristic texture and appearance. Brown Sugar & Granulated Sugar: The brown sugar adds moisture and a deeper flavor and a little granulated sugar helps with the slightly crisp edges. Egg + egg yolk: Binds the ingredients together. Milk: Just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour. For Rolling the Dough: Granulated Sugar: To coat the cookie dough balls. Ground Cinnamon: Mixed with the sugar for rolling; imparts the classic snickerdoodle flavor on the outside.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Success Tips
Spoon and level flour properly: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. Caramel: make sure you wrap the cookie dough around the caramel really well so it doesn’t ooze out the bottom and stick to the baking sheet. Also, if you don’t want the caramel, feel free to omit it. Do not over bake. These cookies look very soft and slightly under baked when you take them out of the oven. But they will settle and create a fudgy soft center in the middle as they cool. Do not crowd the baking sheet. I like to bake 6 cookies at a time. Overcrowding the cookies can lead to the cookies baking into each other and creating wonky shaped cookies. We want the heat to circulate evenly around the cookies so if you find your cookies are spreading too much, bake less cookies on your sheet at one time.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then place the caramel in the center, roll in the cinnamon & sugar, and continue to bake as directed.
