Brown Butter Salted Caramel Cookies
User Reviews
4.7
Brown Butter Salted Caramel Cookies
Description
This recipe starts by browning butter to develop a nutty aroma and deeper flavor before mixing it with brown and granulated sugars. Eggs, egg yolks, vanilla extract, and Greek yogurt are then mixed in to add moisture and richness. Dry ingredients including all-purpose flour, baking soda, cream of tartar, cinnamon, and sea salt are whisked together and incorporated just until combined.
The dough is chilled to firm up before baking, which helps the cookies maintain their shape and texture. Caramel pieces are folded in to provide gooey pockets of sweetness that contrast with the cookie's soft and slightly crisp edges. A sprinkle of flaked sea salt on top enhances the caramel's sweetness and balances flavor.
Baking at 350°F yields cookies with a chewy center and delicate crispness around the edges. These cookies are suited as a dessert or snack, combining buttery, spiced, and caramel flavors in one bite.
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 salt sea salt
- 1 cup butter cut into tablespoon pieces, unsalted
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1 egg large
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon yogurt plain, Greek
- 18 caramels cut in half
- sea salt for sprinkling on top of cookies, flaked
For the Cinnamon Sugar:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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