Sea Salt Caramel-Stuffed Snickerdoodles


1 c. unsalted butter

2 1/2 c. flour

1 tsp. baking soda

2 tsp. cream of tartar

1/2 tsp. cinnamon

1/4 tsp. salt

1 1/4 c. packed dark brown sugar

1/2 c. granulated sugar

1 large egg plus 1 egg yolk

1 tsp. vanilla

1 tbsp. plain yogurt

24 chewy salted caramels


  • Melt the butter in a saucepan over medium heat.  Cook several minutes until it starts to turn golden, whisk for about a minute, then remove from the heat.  Let cool slightly.
  • Whisk flour, baking soda, cream of tartar, cinnamon, and salt in a medium bowl to blend.
  • Using an electric mixer, beat the browned butter and sugars until well combined.  Add the whole egg, egg yolk, vanilla, and yogurt and beat until blended.
  • Add the dry ingredients and mix until just combined.
  • Refrigerate the dough for 30 minutes.
  • Preheat oven to 350º.
  • Scoop about a tablespoon of dough into the palm of your hand and flatten it.
  • Place a caramel in the center.
  • Scoop another tablespoon of dough on top and seal all edges to be sure the caramel stays inside, then shape into a ball and place on a baking sheet.
  • Continue with remaining dough and caramels, spacing the balls a couple inches apart on the baking sheet.
  • Bake about 10 minutes, until the edges are golden.  Let cool several minutes on the baking sheet, then transfer to a wire rack to cool completely.