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Brown Butter Caramel Snickerdoodles

These Brown Butter Caramel Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie. Rich browned butter adds a nutty depth of flavor, while a hidden caramel center melts into a gooey surprise with every bite. Rolled in cinnamon sugar before baking, these cookies are crisp at the edges, soft in the center, and indulgently chewy.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings 16

Ingredients
  

Cookie Dough:

  • 2¼ cups plus 2 tablespoons all-purpose flour
  • ¾ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup plus 2 tablespoons unsalted butter
  • 1 cup packed light or dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon sour cream

Filling:

  • 16 pieces soft caramels shaped into small squares

Topping:

  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions
 

  • Prepare the caramel filling by shaping small squares of caramel. Place them in the freezer for easier stuffing later.
  • In a skillet, melt butter over medium heat until golden brown and nutty. Transfer to a bowl and let cool slightly.
  • Whisk flour, cream of tartar, baking soda, baking powder, cornstarch, salt, and cinnamon in a separate bowl.
  • Add brown sugar and granulated sugar to the butter, whisking until smooth. Beat in egg, yolk, vanilla, and sour cream.
  • Fold in dry ingredients until just combined. Scoop dough into 16 equal portions.
  • Flatten each ball, place a caramel in the center, and seal tightly. Roll into a smooth ball.
  • Combine sugar and cinnamon for the topping, then roll each dough ball until coated.
  • Chill for 2 hours for thicker cookies, or bake immediately.
  • Bake at 350°F for 9–11 minutes, until edges are set but centers look soft.
  • Cool on baking sheet for 15 minutes before serving.

Notes

  • Browning butter requires attention—stir constantly to prevent burning.
  • Freezing the caramel makes stuffing easier and less messy.
  • Don’t overbake—the cookies continue to bake on the sheet after removal.
  • Add flaky sea salt on top before baking for a salted caramel twist.
  • Store in an airtight container for up to 5 days.