brown butter–salted caramel snickerdoodles

prep: 15 MINUTES, PLUS 30 MINUTES CHILLING | bake: 8 TO 10 MINUTES PER BATCH makes ABOUT 36 COOKIES

This twist on the classic cinnamon snickerdoodle is in my top 10 (okay, maybe 20—there’s just so many!) favorite cookie recipes. Inspired by my love for sea-salted caramel, (Trader Joe’s Fleur de Sel Caramels are my favorite), I tuck store-bought caramels into a nutty brown-butter dough. The overall effect is a sweet and salty cookie with a rich, gooey center and a dusting of cinnamon and sugar—like a classic snickerdoodle but on a whole new level. They’re always the first ones to go at holiday parties!

COOKIES

1 cup (½ pound) unsalted butter, sliced into tablespoon-sized pieces

2½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

2 teaspoons cream of tartar

½ teaspoon sea salt

1¼ cups packed dark brown sugar

½ cup granulated sugar

1 large egg

1 large egg yolk

1 tablespoon pure vanilla extract

1 tablespoon plain Greek yogurt or sour cream

About 18 caramels, cut in half

CINNAMON-SUGAR TOPPING

2 teaspoons ground cinnamon

¼ cup granulated sugar

Maldon sea salt flakes, for sprinkling

1 Make the cookies: To brown the butter, heat a heavy-bottomed skillet over medium heat. Add the sliced butter pieces and whisk frequently as they melt. The butter will start to foam and browned specks will begin to form at the bottom of the pan. Continue cooking until the milk solids look like little golden-brown flecks and have a nutty aroma, 1 to 2 minutes. Watch closely because the butter can go from brown to burnt quickly. Remove the pan from the heat and let the butter cool to room temperature.

2 In a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, and sea salt. Set aside.

3 In the bowl of a stand mixer fitted with the paddle attachment, combine the brown butter, brown sugar, and granulated sugar. Mix until blended and smooth. Beat in the egg, egg yolk, vanilla, and yogurt and mix until combined. With the mixer running on low speed, slowly add the dry ingredients and mix until just combined.

4 Form the dough into a large ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes or overnight.

5 When ready to bake, preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper.

6 Measure about 2 tablespoons dough and roll into a ball. Flatten the ball slightly with the palm of your hand and place a caramel half in the center. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough. Repeat with the remaining dough and caramels.

7 Make the cinnamon-sugar topping: In a small bowl, combine the cinnamon and sugar. Roll the balls in the topping and place on the prepared baking sheet about 2 inches apart. Not all the cookies will fit on the sheet for one batch.

8 Bake the cookies for 8 to 10 minutes, until the edges begin to turn golden brown. The centers will still be soft. Sprinkle the cookies with the salt flakes and cool on the baking sheet for 2 to 3 minutes, until set. Transfer the cookies to a wire cooling rack to cool completely. Once the baking sheet has cooled completely, repeat with the remaining dough.

9 Store the cookies in an airtight container at room temperature for up to 3 days.