Enchanted Mommy

Salted Caramel Snickerdoodles!

It’s true… I did not survive the holidays well.  I threw in the towel and just let myself enjoy every minute of it.  This means that I gained 10 lbs from all the delicious food!

I am trying to regret it, but I really did enjoy myself!  First there were the peanut butter balls, then various types of cookies and trifles, and of course the filet mignon!

One of my favorite cookies I tried this holiday were these Salted Caramel Snickerdoodles from twopeasandtheirpod.com.  LOVE, LOVE, LOVE the sweet and salty combination thing they have going on!  So good!  My kids loved them too and are now always asking me to make those “one yummy chewy caramel ones.”  Good stuff!

Chewy and yummy with melted caramel in the middle!

Chewy and yummy with melted caramel in the middle!

Oh man… they are making me drool just looking at them.  Dang after Christmas diet!  Ha!  If it weren’t for that I would be making them all over again!





Look at that sea salt sprinkled on top!  Yum!

Look at that sea salt sprinkled on top! Yum!


Okay, enough already.  Here is the fabulous recipe!  Let me know how they turn out!

Salted Caramel Snickerdoodles!
Prep time
Cook time
Total time
Recipe type: cookies
Serves: 2 dozen
  • 2½ cups flour
  • 1 tsp baking soda
  • 3 tsp cream of tartar
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • 1 cup unsalted butter
  • 1¼ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 Tb vanilla
  • 1 Tb plain greek yogurt
  • 1 cup caramel squares cut into ¼'s
  • For Rolling Cookies:
  • ¼ cup granulated sugar
  • 2 tsp cinnamon
  • Sea salt for sprinkling on top of cookies
  1. Whisk flour, baking soda, cream of tartar, cinnamon, and salt together in a medium bowl.
  2. Cut the butter into slices and brown it by heating it slowly on low heat in a skillet pan. Whisk frequently until the butter foams and brown specks start to from on the bottom of the pan. Remove the butter from the heat and let it cool to room temperature.
  3. Combine brown butter and sugars in a mix until smooth. Beat in the egg, yolk, vanilla, and yogurt until combined. Then slowly add in your dry ingredients.
  4. Chill dough for at least 30 min in refrigerator.
  5. Preheat oven to 350 and roll 2 Tb of dough into balls. Place a piece or two of caramel in the center of the ball and wrap the dough around it.
  6. Roll the balls into the cinnamon/sugar mixture and place on prepared cookie sheet on parchment paper. Sprinkle with sea salt.
  7. Bake 8 - 10 minutes and cool on the baking sheet for 2-3 minutes until cooking is set.


Leave a Comment