Salted Caramel Brown Butter Cookies

These salted caramel brown butter cookies are a delicious, chewy addition to any holiday party or potluck.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 185 Calories

Ingredients

• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• sea salt to taste
• 2 large eggs, at room temperature
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 cup white sugar
• 1.5 cups packed light brown sugar
• 1.5 cups unsalted butter, cut into slices
• 35 caramel-filled milk chocolate kisses (such as Hershey's Kisses®), unwrapped

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Place unwrapped chocolate kisses in the freezer.

Step 4

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

Step 5

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.

Step 6

Drop chilled dough by tablespoonfuls onto the prepared baking sheets.

Step 7

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

Step 8

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.