Friday, January 3, 2014
Caramel-Filled Sea-Salt Topped Snickerdoodles
* 2 1/2 cups AP flour
* 1 tsp baking soda
* 2 tsp cream of tartar
* 1/2 tsp ground cinnamon
* 1/2 tsp sea salt
* 1 cup unsalted butter
* 1 1/4 cup dark brown sugar
* 1/2 cup granulated sugar
* 1 large egg
* 1 egg yolk
* 1 tbsp vanilla extract
* 1 tbsp plain or vanilla yogurt
* caramel bits, or caramels unwrapped and cut into quarters
* 1/4 cup granulated sugar
* 2 tsp ground cinnamon
* course sea salt for sprinkling on cookies
1. In a medium sized bowl mix the flour, baking soda, cream of tartar, cinnamon and sea salt. Set aside.
2. Melt the butter, whisking frequently. The butter should begin to become frothy on top with brown specks starting to form on the bottom. When you begin to see this and smell a nutty aroma, remove it from the heat and let it cool.
3. In a stand mixer combine the butter, brown sugar and granulated sugar. Mix until blended and smooth.
4. Beat in the egg, yolk, vanilla and yogurt and mix until well combined. Slowly add the dry ingredients until fully incorporated. Put the cookie dough in a container with a lid, or as a ball in plastic wrap and place in the fridge for a minimum of 30 minutes or overnight.
5. When you are ready to make the cookies, preheat the oven to 350. Mix the 1/4 cup sugar with 2 tsp cinnamon in a small bowl.
6. Take about 1-2 tbsp of dough and flatten slightly. Place 4-5 caramel bits (or 1/4 of a caramel) in the center, and wrap with the dough. Roll the cookie in the cinnamon sugar mixture and place on a parchment- or silpat- lined cookie sheet. Sprinkle the cookies with sea salt prior to cooking.
7. Bake the cookies for 9-10 minutes. The edges should be set but the centers still soft. Cool on the pan for 3-4 minutes and then transfer to a wire rack to allow the cookies to fully cool.
I sometimes forgot to sprinkle the sea salt on the cookies before baking, and in those cases I sprinkled them right when they came out of the oven. Both methods worked well, so don't fret if you forget to add the finishing salt!
Posted by Elizabeth at 4:06 PM