Brown Butter Salted Caramel Cookies
User Reviews
4.7
573 reviews
Excellent
Brown Butter Salted Caramel Cookies
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Brown butter snickerdoodles with a caramel surprise inside!
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Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup unsalted butter cut into tablespoon pieces
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon plain greek yogurt
- 18 caramels cut in half
- flaked sea salt for sprinkling on top of cookies
For the Cinnamon Sugar:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
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Instructions
- In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
- To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
- In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
- Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight or for up to 2 days.
- When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand and place a caramel piece in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
- In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
- Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don't over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.
Nutrition Information
Show Details
Serving
36g
Calories
129kcal
(6%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
23mg
(8%)
Sodium
69mg
(3%)
Potassium
52mg
(1%)
Sugar
11g
(22%)
Vitamin A
170IU
(3%)
Calcium
15mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 36g | |
| Calories | 129kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 69mg | 3% |
| Potassium | 52mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 170IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
573 reviews
Excellent
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