Brown Butter Salted Caramel Cookies
We recently became grandparents for the first time. When we were in Virginia to welcome the newest member of the family, our daughter-in-law gave me this recipe. I love caramel and “salted carmel” is all the rage so I was really excited to they these. They are great! Several people in the emergency department Thursday night said they were their new favorites. I made some with Peter’s caramel and some with Kraft. The Peter’s tastes way better and the Kraft are firmer and melt less so they are very different. I recommend Peter’s or some other higher quality caramel over Kraft, if you have it available. I buy Peter’s at Cash and Carry. You definitely need to avoid the temptation to over cook them. They are flat and soft. And that sprinkle of salt – no wonder salted caramel is so popular.
Two Peas & Their Pod
2½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
½ teaspoon sea salt
1 cup unsalted butter, sliced
1¼ cup dark brown sugar *
½ cup granulated sugar *
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt **
1 cup caramel squares, cut into ¼’s ***
¼ cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies
1. In a medium bowl, whisk together flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and ½ teaspoon sea salt. Set aside.
2. 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.
3. In the bowl of a stand mixer, combine the brown butter, brown sugar and ½ cup granulated sugar. Mix until blended and smooth.
4. Beat in egg, yolk, vanilla, and yogurt. Mix until combined.
5. Slowly mix in the dry ingredients until just combined.
6. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes or overnight.
7. When ready to bake, heat oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into a ball. Make an indentation with your finger and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
8. In a small bowl, combine 2 teaspoons cinnamon and ¼ cup 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. Flatten them a little so the sea salt sprinkle will stay on them. Sprinkle the cookie tops with a pinch of sea salt.
9. Bake 13-15 minutes or until the edges of the cookies begin to turn golden brown.**** The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.
* I used 1¾ cups light brown sugar in place of the dark brown and granulated sugars.
** I have no idea what this little bit of yogurt would do for these cookies. If I had not had it, I would have just left it out.
*** I used a teaspoon of Peter’s caramel or a whole Kraft caramel in each ball of dough.
**** The cinnamon coating makes them look more done than they are.
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