These Brown Butter Sea Salted Caramel Snickerdoodles are the perfect cookie without chocolate. Gooey caramel and sea salt sprinkled on top. Perfect sweet tooth fix. Recipe adapted from Ambitious Kitchen
In a mixing bowl whisk together the dry ingredients of flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
In a cast iron skillet or heavy pan on medium heat melt the butter. The butter will start to foam and gradually, browned specks will begin to form at the bottom of the pan and should have a nutty smell. Remove butter from the heat and allow cool to room temperature.
Combine the cooled brown butter and sugars in the bowl of a stand mixer and blend. Beat in the wet ingredients of egg, yolk, vanilla, and yogurt until combined. Slowly add in the bowl of dry ingredients and mix until combined. Next add the cup of caramel chips and incorporate into batter mix. Use a rubber spatula and scrape everything out on to a board. Form the dough into a ball, chill for 30 minutes in the refrigerator wrapped in plastic wrap.
Preheat oven to 350°F.
Measure about 2 tablespoons of dough and roll into balls. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a silicone baking mat or parchment paper. Place the cookies about 2 inches apart. I fit 8 to a sheet. Sprinkle dough balls with sea salt.
Bake for 10 minutes. Cool the cookies on the baking sheet until set and transfer to a wire cooling rack and cool completely.