Name: Salted Caramel Brown Butter Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 35
Cuisine: US
Ingredients: 1.5 cups unsalted butter, cut into slices; 35 caramel-filled milk chocolate kisses (such as Hershey's Kisses®), unwrapped; 3 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 1.5 cups packed light brown sugar; 0.5 cup white sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; Sea salt, to taste

Indulge in the symphony of flavors with these Salted Caramel Brown Butter Cookies. Each bite offers a chewy texture and a delightful mix of sweet caramel, rich chocolate, nutty browned butter, and a hint of sea salt.

Follow The Directions

01

Step

Brown the Butter (5 minutes): In a large, heavy-bottom skillet over medium heat, melt the butter, stirring continuously until it foams and turns brown. Continue stirring until the foam subsides, the butter turns medium golden brown, and it emits a nutty aroma. Remove from heat and cool for 10 minutes.

02

Step

Chill the Kisses: Place the unwrapped chocolate kisses in the freezer to ensure they hold their shape during baking.

03

Step

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

04

Step

Mix Wet and Dry Ingredients (15 minutes): In a large mixing bowl, combine the browned butter, brown sugar, and white sugar. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Gradually incorporate the flour mixture into the butter mixture until just combined. Do not overmix. Chill dough in the refrigerator for 40 to 60 minutes.

05

Step

Preheat and Prep (5 minutes): Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

06

Step

Shape and Bake (10-13 minutes): Drop chilled dough by tablespoonfuls onto the prepared baking sheets.

07

Step

Bake until the edges are light golden brown.

08

Step

Add Caramel and Cool (10 minutes): Allow cookies to cool on the baking sheet for exactly 4 minutes. Gently press a frozen caramel-chocolate kiss into the center of each cookie. 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.