Browned Butter Cookies with Apple Cider Caramel Filling
Homemade Apple Cider Caramels are added to the center of a browned butter cookie and baked to achieve a gooey, caramel center to a delicious buttery cookie.
Servings 24 cookies
Calories 207kcal
Ingredients
- 1 cup butter 2 sticks
- 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 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.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. With the mixer on low, blend in the dry ingredients until just incorporated.1 large egg, 1 egg yolk, 2½ 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.
Notes
Nutrition
Serving: 1cookie | Calories: 207kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 197mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 264IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg