Get ready to experience cookie perfection that will make your taste buds dance with joy! These aren't just ordinary cookies - they're a decadent symphony of brown butter's nutty richness, caramel's sweet embrace, and a tantalizing sea salt finish that will transform your baking game forever. Imagine a cookie so irresistible that it'll have your friends and family begging for the recipe, and your kitchen smelling like a gourmet bakery.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coarse sea salt for topping
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns a deep golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the warm brown butter over the sugars and mix until well combined.
- Add the two large eggs and 2 teaspoons of vanilla extract to the sugar mixture. Beat the mixture with a hand mixer or whisk until it is smooth and creamy.
- In a separate bowl, whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Fold in the 1/2 cup of caramel sauce, ensuring that it is evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Sprinkle a pinch of coarse sea salt over the top of each cookie dough ball before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your Salted Caramel Brown Butter Snickerdoodle Cookies with a glass of milk or your favorite beverage!
Tips
- Brown Butter Magic: The key to incredible flavor is properly browning the butter. Watch it carefully and remove from heat the moment it turns golden brown with a nutty aroma.
- Don't Overmix: Mix your dough just until ingredients are combined to ensure tender, soft cookies.
- Sea Salt Technique: Sprinkle coarse sea salt before baking for a gourmet touch that elevates the entire flavor profile.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring - this allows them to set perfectly.
- Storage Tip: Store in an airtight container to maintain their soft, chewy texture for up to 5 days. Pro Tip: These cookies actually taste even better the next day as the flavors continue to meld!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
