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Salted Caramel Brown Butter Cookies


Ingredients

1 ½ cups unsalted butter, cut into slices

1 ½ cups unsalted butter, cut into slices

35 caramel-filled milk chocolate kisses (such as Hershey’s Kisses®), unwrapped

35 caramel-filled milk chocolate kisses (such as Hershey’s Kisses®), unwrapped

3 cups all-purpose flour

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon salt

1 ½ cups packed light brown sugar

1 ½ cups packed light brown sugar

½ cup white sugar

½ cup white sugar

2 large eggs, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 teaspoons vanilla extract

sea salt to taste

sea salt to taste

Directions

Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.

Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.

Place unwrapped chocolate kisses in the freezer.

Place unwrapped chocolate kisses in the freezer.

Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.

Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Drop chilled dough by tablespoonfuls onto the prepared baking sheets.

Drop chilled dough by tablespoonfuls onto the prepared baking sheets.

Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.

Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.

Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

Cook’s Notes:

Do not substitute margarine for butter.

Watch the butter carefully as you are browning it, it can quickly go from browned butter to burnt butter in a matter of seconds. Watch for the foaming after about 5 minutes, after it subsides is usually when it is ready. If the butter is cooked too long you will know from the burnt smell. Throw it away and start over.

Freeze unwrapped chocolate caramel candies before pressing into the cookies. This helps the already easily meltable candies from melting too much.

Also important to allow the cookies to cool completely, to allow the candies to become firm again and not so soft from the warm cookies. Can refrigerate for 30 minutes, if you like.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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