Brown Butter Caramel Snickerdoodles

Presented by Chef Christine Guerriero, Sweet Lorraine's Bakery


2 ½ cups AP Flour

1 teaspoon baking soda

2 teaspoons Cream of Tartar

½ teaspoon salt

1 Cup Butter (browned and chilled)

1 ¼ cup Brown Sugar

2 Eggs

1 Tablespoon Vanilla Extract

1 Bag of Caramel Chews

1 Cup granulated sugar

1 Tablespoon ground cinnamon

Method of Prep:

  1. Take butter and melt in pot over medium heat, cook until the butter starts to brown. Immediately take off heat and pour into heat safe container, and cool in refrigerator until firm.
  2. Cream the cooled brown butter and sugar in a mixing bowl with a paddle attachment until light and fluffy.
  3. Add eggs and vanilla extract one at a time scraping bowl in between, mix until completely emulsified.
  4. Add dry ingredients and mix until completely incorporated. Scrape sides and bottom of bowl, and mix again until combined.
  5. Chill dough until firm to the touch.
  6. Using a cookie scooper, scoop cookies to get them all the same size.
  7. Once done scooping, take cookie dough ball and flatten enough to get the caramel in the middle of it. Once done, just roll together in your hands until it’s a ball again. Repeat until done.
  8. Freeze cookies with cookies until ready to bake.
  9. While cookies are freezing take the cup of sugar and add the cinnamon to it. Mix with a spoon or spatula until combined.
  10. Take frozen cookies and dredge in the cinnamon sugar mixture and put on sheet pan w/ parchment paper.
  11. Bake cookies frozen at 325 degrees for 10 minutes, rotate and baker another 7 minutes or until edges are browned.