Go Back Email Link
–+ servings
Caramel Browned Butter Cookies on a white plate
Print

Caramel Browned Butter Cookies

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!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings 24 cookies
Calories 207kcal
Author Meghan

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
    browned butter in a small skillet with a whisk in it
  • Remove skillet from heat and pour butter into a clean bowl. Allow to cool.
    a glass bowl filled with browned butter and an orange small silicone spatula
  • 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
    dry ingredients sifted together in a glass bowl with a whisk
  • 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
    ingredients in the bowl of stand mixer
  • 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
    batter in the bowl of a stand mixer with the beater running
  • With the mixer on low, blend in the dry ingredients until just incorporated.
    cookie dough in a stand mixer bowl with a beater in the bowl
  • 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.
    scoops of cookie dough on a parchment lined cookie sheet
  • 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.
    an unwrapped soft caramel on top of a ball of browned butter dough
  • Chill dough on cookie sheets in refrigerator for 30 minutes.
    a flattened ball of dough with little divots in the top
  • 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.
    caramel browned butter cookies on a parchment lined cookie sheet
  • Serve slightly warm to achieve gooey caramel texture or at room temperature for a chewy texture.

Notes

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.   
Source: Adapted from Annie's Eats
You're Gonna Bake It After All
bakeitafterall.com

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