Thursday, August 29, 2013

Brown Butter Salted Caramel Snickerdoodles

A few weeks ago, two of Andrew and my best friends got married: Ashley and Matt. As a wedding favor (aside from a candy bar... yum), there were little bags of homemade caramels. They were delicious! I have a salted caramel obsession, so I started looking for a recipe that used caramel. I found this one and OH MY LORD there are amazing. I'm going to bring them to school tomorrow... but I kind of just want to save them all for myself. They take awhile to make, but you can make the dough ahead of time, or just make them on a night you don't have much going on! I made 24 cookies, and have enough dough to make probably another 12. I re-wrapped the dough and put it in the freezer for a rainy day.

My Mom bought me this sea salt from Williams Sonoma. It's amazing.
  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1/2 tsp. ground cinnamon + 2 tsp. for rolling
  • 1/2 tsp. sea salt + 2 more for topping
  • 2 sticks unsalted butter
  • 1 1/4 c. dark brown sugar
  • 1/2 c. granulated sugar + 1/4 c. for rolling
  • 1 large egg
  • 1 egg yolk
  • 1 tbsp. vanilla extract
  • 1 tbsp. Greek yogurt, plain
  • 1 c. caramel cut into 1/2 inch by 1/2 inch chunks
  • 1/4 c. granulated sugar
  1. In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt
  2. Heat a large skillet over medium heat. Cut up butter and place in skillet, whisking constantly. After about 10 minutes, the butter will start to foam and become brown. This smells so heavenly!! Remove pan from heat, pour butter into another bowl, and let sit for about 20 minutes
  3. In a stand mixer, combine the browned butter, dark brown sugar, and sugar and mix until blended. Add in egg, yolk, vanilla, and yogurt. Slowly add in the dry ingredients set aside earlier and mix until just combined
  4. Form the dough into a ball, cover with plastic wrap, and place in refrigerator for 45 minutes
  5. Turn oven on to 350 degrees
  6. Form dough into 24 balls and place on greased baking sheet or Silpat. Tuck caramel piece in the center of ball and form dough around the caramel
  7. Mix together ground cinnamon and sugar in another bowl
  8. Roll balls of dough in cinnamon and sugar mixture and place back on cookie sheet
  9. Top with sea salt
  10. Bake for about 9 minutes. Cool on a baking sheet for 5 minutes (don't rush this or the cookies will break and the caramel will seep out), and then transfer to cookie sheet until cooled. 
And the amazing couple who started it all... :)



Original recipe here

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