Browned Butter Caramel Snickerdoodles — Columbia Table Kitchen

this may be one of my favorite recipes that i’ve developed to date. These and the triple chocolate cookies. But before i dive into the recipe i do feel the need to warn you that these take a bit of prep and time. It’s very annoying to get into a recipe only to learn it’s going to take twice as long as you thought.

As I have found through all of the testing i’ve done, temperature of dough is very important to get the end result i want. That’s were the extra time comes into play. butter and caramel need to be cooled before mixing and then i also REFRIGERATE the dough for a bit before baking.

BROWN BUTTER CARAMEL SNICKERDOODLES
1 c.+ 2 TBSP unsalted butter, browned
1 1/2 c. brown sugar
2 eggs
1 tsp pure vanilla
1/2 tsp salt
1 tsp cream of tarter
1/2 tsp baking soda
3 c. flour
1 TBSP cornstarch
1 (11 oz.) pkg caramel baking bits
Cinnamon and Sugar for rolling
*I do feel the need to state that this cookie recipe does have a good handful of steps. Best to read through the entire thing before starting. There are also slightly more detailed instructions at the bottom of this post on browning butter. It can seem intimidating but is much easier than it seems!
In small saucepan over medium heat melt butter. Bring the butter to a continuous boil, letting the butter cook until it turns into a caramel color, this takes a little time so be patient. It will have a nutty smell as it browns. The longer you cook the richer the flavor will be. Whisk while the butter is cooking to prevent it from burning to the bottom. Once butter is browned, set it aside to cool slightly before mixing with sugar.
While butter is cooling measure out 1/2 cup of the caramel bits into a microwavable bowl. Add 3 tsp of water to the caramel bits, and microwave in 30 second increments until smooth and melted. Set aside.
Preheat oven to 350°.
To a mixing bowl add browned butter and brown sugar, mix. Add in eggs and vanilla. Once combined add dry ingredients; salt, baking soda, cream of tarter, flour and cornstarch. Once all combined, pour in melted caramel and mix until just combined. Lastly add the rest of the bag of caramel chips.
Combine cinnamon and sugar in small bowl. Scoop out cookies and roll in cinnamon sugar mixture.
These can be baked right away, BUT if time allows I do love to pop them in the fridge for 30 mins to an hour. Keeps them from spreading as much and keeps the center having that almost undercooked taste.
Bake at 350 degrees for 11-13 minutes.
*This baking time is based off using a large 2 TBSP cookie scoop. Adjust time if scooping smaller cookies.

Browning butter can seem intimidating at first, but is actually very easy. It adds so much flavor, especially when paired with cinnamon and pure vanilla. It’s perfect for all the fall desserts and holiday baked goods.

To make browned butter; heat a small saucepan or skillet with butter over medium heat. Butter will melt, then come to a boil. Continue to boil stirring regularly. White bubbles will form on top of the butter making it hard to see the color of the butter, this is usually a sign it is almost ready to be taken off the heat. When the butter has a nutty smell and is light brown in color you can take if off the heat.