These Caramel Browned Butter Cookies consist of a simple browned butter sugar cookie base and are filled with packaged soft caramels. They are a favorite around our house!
Many years ago, I shared this recipe for Browned Butter Cookies with Apple Cider Filling. These cookies were so good, but I didn't make them often because making homemade Apple Cider Caramels was an extra step, plus seasonal.
More recently, I started making them using store bought apple caramels and achieved similar results, so I was encouraged to try them with Werther's Soft Caramels.
These turned out wonderfully! My youngest daughter said these are her favorite cookies of all time!
Using store bought caramels makes these cookies much faster to make, and they can be made any time of year.
Jump to:
Brown the Butter
I prefer to brown butter in a skillet so I can easily see the progress and remove it from the heat if I think the butter might burn.
I use a whisk to keep it moving and prevent even browning.
After the butter has been browned, I transfer it to a clean bowl to stop it from further browning and allow it to cool more quickly.
Some people prefer to brown their butter more deeply, but this is good enough for me to avoid a burnt taste.
Make the Batter
While the butter cools, whisk the dry ingredients together in a bowl and set aside.
Once the butter has cooled, combine it with the brown sugar and granulated sugar in the bowl of a stand mixer.
Blend in the egg, egg yolk, vanilla, and yogurt or sour cream.
Then, slowly add in the dry ingredients until just incorporated.
Assemble and Bake the Cookies
Use a medium dough scoop to scoop out balls of dough, about 2 tablespoons each.
I used Werther's Original Soft Caramels for these cookies. You can probably use any kind of soft caramel, but I haven't tried it myself.
You'll need to unwrap 24 caramels. If you have trouble getting the wrapper off, try putting them in the fridge or freezer for about 10 minutes. This helps the paper release from the caramel.
Press a caramel into the center of each cookie.
Reform the dough around the caramel, making sure the caramel is completely covered with dough. Pinch the top of the dough in several places to create a rustic looking top.
Chill the cookies for 30 minutes in the refrigerator, then bake.
Allow the cookies to cool on the pan briefly before transferring them to a wire rack to cool completely.
These cookies are best served warm, so you can serve them from the oven or rewarm them later for a gooey texture. Some people prefer the chewy texture at room temperature.
Storage
Store the cookies in an airtight container.
I prefer them warmed in the microwave for just about 10 seconds to soften the caramel, but some members of my family like them at room temperature so the caramels are chewy.
Gluten Free Option
I have not tried it with this recipe, but I have good luck using a measure for measure gluten free flour blend, like Bob's Red Mill, in cookie recipes. The cookies may be more fragile and crumbly than those made with all purpose flour but should have the same flavor.
📖 Recipe
Caramel Browned Butter Cookies
Ingredients
- 1 cup butter
- 2¼ cups all purpose flour
- 1¼ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2½ teaspoons vanilla extract
- 1 tablespoon Greek yogurt or sour cream
- 24 Werther's Soft Caramels (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.1 cup butter
- Remove skillet from heat and pour butter into a clean bowl. Allow to cool.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.2¼ cups all purpose flour, 1¼ 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.1 large egg, 1 egg yolk, 2½ teaspoons vanilla extract, 1 tablespoon Greek 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 or at room temperature for a chewy texture.
Leave a Reply