Or, brown butter + salted caramel cookies.
The Holy Grail was filled with brown butter. That gold leaf was really caramel.
Prep time: 30 MINS
Cook time: 8 MINS
Total time: 38 MINS
INGREDIENTS
- 2½ cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon sea salt
- 1 cup unsalted butter, sliced
- 1¼ cup dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon plain Greek yogurt
- 1 cup caramel squares, cut into quarters
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon/ginger mixed (ratio to taste)
- ¼ teaspoon salt
- Coarse Sea salt for sprinkling on completed cookies
INSTRUCTIONS
- To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. Put it in a glass bowl in the refrigerator to cool it faster while you do the rest of the prep steps.
- In a medium bowl, mix the flour, baking soda, cream of tartar, cinnamon, ginger, and set aside.
- While the butter is cooling, cut the caramel squares into quarters.
- In a stand mixer, combine the brown butter and brown sugar, and 1/3 cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
- Beat in whole egg, separated yolk, vanilla, and yogurt. Mix until combined. Slowly add the dry ingredients until combined. Don’t overmix.
- Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
- Once you are ready to bake preheat the oven to 350 degrees. Measure about 1 tablespoon of dough and roll into a ball. Tuck 1-2 caramel quarters inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
- Mix ¼ cup sugar, cinnamon/ginger, and salt in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with coarse sea salt.
- Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.
Adapted from The Recipe Critic