Browned Butter Cookies with Apple Cider Caramel Filling
Browned Butter Cookies with Apple Cider Caramel Filling feature the toasty flavor of browned butter sugar cookies filled with homemade apple cider caramels. These cookies have your favorite fall flavors and a gooey center!
After making the Apple Cider Caramels, I had to try out this recipe that combines the caramels with Browned Butter Cookies. I wasn’t sure how these would turn out, but I was blown away by how good they were. The browned butter cookie base perfectly compliments the apple cider caramels. I know my words can’t do these justice, so I will just let the pictures speak for themselves. Caramel oozing from a cookie? Yes please!
I think my Apple Cider Caramels were a little softer than they should have been, but it may have been serendipitous because it meant when baked into these cookies, they stayed nice and melted and soft instead of hardening into a stiffer caramel.
If you don’t want to take the time to make the homemade Apple Cider Caramels, I don’t see why you couldn’t use store bought caramels. You wouldn’t get that apple cider flavor, but I think they’d still be good!
- 1 cup butter (2 sticks)
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 1/2 teaspoons vanilla extract
- 1 tablespoon greek yogurt or sour cream
- 20 Apple Cider Caramels (about 1-inch squares, unwrapped)
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Place the butter in a medium skillet over medium heat. Melt completely. Continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown. Continue whisking until the butter is evenly brown, being careful not to burn. Remove from heat and allow to cool.
- While the butter cools, in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, combine the sugars and brown butter, mixing on medium speed until well blended and smooth.
- Blend in the egg and yolk, scraping the bowl as needed. Blend in vanilla and yogurt or sour cream. With the mixer on low, blend in the dry ingredients until just incorporated.
- Use a medium dough scoop to place a ball of dough onto the prepared pan (about 2 tablespoons). Press the center of the dough down to create an indentation. Place a caramel in the indentation and pinch together the edges of the dough over the caramel to completely hide it in the center of the dough. At this point, you may pinch the top of the dough in multiple spots to create a more rustic look. Repeat with remaining dough, spacing cookies at least 2 – 3 inches apart. Chill dough on cookie sheets in refrigerator for 30 minutes.
- Bake the cookies until golden brown, about 14 minutes, rotating the pans halfway through cooking. Let cool briefly on the cookie sheet, then transfer to a wire rack to cool completely. Serve slightly warm to achieve gooey caramel texture.