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Categories     Dessert

Number Of Ingredients 12

14 Tbsp salted butter
1 3/4 cups light brown sugar
2 cups, plus 2 Tbsp flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp kosher salt
1 egg + 1 egg yolk
1 1/2 Tbsp vanilla
1/4 cup granulated sugar
1/4 light brown sugar
approx 24 chocolate caramel candies, such as Caramel Kisses or Rolos, unwrapped
flaked sea salt for sprinkling


  • Preheat oven to 350° and line baking sheet with parchment paper. Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes. Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside. When butter is cooled mix 1 3/4 cup light brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds. Add egg, yolk and vanilla and mix for another 30 seconds, until smooth. Slowly add in your flour mixture and mix on medium-low until incorporated. Combine remaining 1/4 cup brown sugar and 1/4 cup granulated sugar in a small bowl. Roll cookie dough into 2 inch balls (a heaping tablespoon) and then roll in sugar mixture. Place on lined baking sheet about 2 inches apart. Bake approx 12 minutes or until edges begin to brown. Do not over-bake. As soon as the cookies come out of the oven press a caramel chocolate candy into the center of each. Sprinkle each with a pinch of flaked sea salt and transfer to wire rack to continue cooling.

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