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!
Note: sometimes Trader Joe's sells apple cider soft caramels in the fall!
Brown the Butter
Place the butter in a medium sized skillet and heat over medium heat to melt. Continue to cook the butter, whisking frequently, until it foams and begins to brown, being careful not to burn.
Once the butter reaches the desired brown color, immediately pour it from the skillet into a bowl to stop it from burning. Set bowl aside to cool.
Southern Living has more information and tips on browning butter.
Make the Dough
In a medium bowl, whisk together the dry ingredients and set aside.
In the bowl of an electric mixer, combine the brown sugar, granulated sugar and browned butter, mixing until well blended.
Add in the egg and yolk, scraping the bowl as needed. Blend in the vanilla and yogurt or sour cream. Slowly add dry ingredients until just incorporated.
Use a medium dough scoop to scoop out balls of dough onto 2 parchment lined cookie sheets, with 12 spaced scoops per pan.
Fill with Caramels
If you don't make your own homemade apple cider caramels, you can use Werther's caramel apple soft caramels or any flavor of Werther's soft caramels.
I recommend placing the wrapped caramels in a bowl and placing them in the refrigerator for about 10 minutes before unwrapping. I have found it makes them much easier to unwrap.
Once all of the caramels have been unwrapped, press down the center of each ball of dough. Place one caramel into each indentation. Pinch together the edges of the dough over the caramel to completely hide the caramel in the center of the dough.
You may pinch the top of the dough in multiple spots to create a more rustic looking top.
Repeat with the remaining balls of dough. Chill the sheet in the refrigerator for at least 30 minutes before baking.
Bake the Cookies
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.
Gluten Free Option
I have not tried this myself, but substitute the all purpose flour with a gluten free measure-for-measure flour blend, such as Bob's Red Mill brand, for a gluten free cookie. I have found that cookies made with gluten free flour tend to be more delicate and crumbly than cookies made with all purpose flour, but the flavor is usually the same.
📖 Recipe
Browned Butter Cookies with Apple Cider Caramel Filling
Ingredients
- 1 cup butter (2 sticks)
- 2 ¼ cups all purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 ½ teaspoons vanilla extract
- 1 tablespoon greek yogurt or sour cream
- 24 Apple Cider Caramels (about 1-inch squares, unwrapped)
Instructions
- Preheat oven to 350°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.1 cup butter
- While the butter cools, in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.2 ¼ cups all purpose flour, 1 ¼ teaspoon baking soda, ½ teaspoon coarse sea salt
- In the bowl of an electric mixer, combine the sugars and brown butter, mixing on medium speed until well blended and smooth.1 cup light brown sugar, ½ cup granulated sugar
- 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.1 large egg, 1 egg yolk, 2 ½ teaspoons vanilla extract, 1 tablespoon greek yogurt or sour cream
- 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.24 Apple Cider Caramels
- 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.
Lisa says
I hope you'll be making these this fall!!!