Go on...try and pass THESE beauties by!
https://www.twopeasandtheirpod.com/b...nickerdoodles/
Brown butter snickerdoodles with a caramel surprise inside!
Yield: 36 cookies
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Ingredients:
2 1/2 cups all-purpose 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
About 1 cup caramel squares, cut into 1/4s (if using Trader Joes
Fleur de Sel Caramels cut them in half, I like these because they are
softer)
For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies
Directions:
In a medium bowl, Whisk together the flour, baking soda, cream of
tartar, cinnamon, and salt. Set aside.
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.
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.
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
or for up to 2 days.
When ready to bake, preheat the oven to 350 degrees F. Measure
about 2 tablespoons of dough and roll into balls. Flatten the ball
slightly 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.
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.
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.
Note-if you want to make bigger cookies, you can put 1/2 a caramel in
the center, just make sure the cookie dough is covering the caramel so
it doesnt ooze out. I like to use Trader Joes Fleur De Sel Caramels
because they are softer and have hint of salt. I cut one in half for
the cookies.
All images and text ©Two Peas & Their Pod.