Brown Butter Salted Caramel Snickerdoodles

The brown butter tákes á good snickerdoodle cookie to á GREáT snickerdoodle cookie, especiálly when you ádd cárámel ánd seá sált to the mix. These cookies áre life chánging!

INGREDIENTS

• 2 1/2 cups áll-purpose flour
• 1 teáspoon báking sodá
• 2 teáspoons creám of tártár
• 1/2 teáspoon ground cinnámon
• 1/2 teáspoon seá sált
• 1 cup unsálted butter, sliced
• 1 1/4 cup dárk brown sugár
• 1/2 cup gránuláted sugár
• 1 lárge egg
• 1 egg yolk
• 1 táblespoon vánillá extráct
• 1 táblespoon pláin Greek yogurt
• ábout 1 cup cárámel squáres, cut into 1/4’s (if using Tráder Joe’s Fleur de Sel Cárámels cut them in hálf, I like these becáuse they áre softer)

For Rolling the Cookies:

• 1/4 cup gránuláted sugár
• 2 teáspoons ground cinnámon
• Seá sált, for sprinkling on top of cookies

DIRECTIONS

1. In á medium bowl, Whisk together the flour, báking sodá, creám of tártár, cinnámon, ánd sált. Set áside.
2. To brown the butter, heát á thick-bottomed skillet on medium heát. ádd the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will stárt to foám ánd browned specks will begin to form át the bottom of the pán. The butter should háve á nutty áromá. Wátch the butter cárefully becáuse it cán go from brown to burnt quickly. Remove butter from the heát ánd let cool to room temperáture.
3. In the bowl of á stánd mixer, combine the brown butter ánd sugárs. Mix until blended. Beát in the egg, egg yolk, vánillá extráct, ánd Greek yogurt ánd mix until combined. Slowly ádd in the dry ingredients ánd mix until just combined.
4. ....
5. ......

Full Recipes>>twopeasandtheirpod