I am always looking at other food blogs for inspiration and new trends. For awhile now, I have noticed recipes that mentioned “brown butter”, but had never tried it. Unfortunately, I have “burned” butter on more than one occasion, but that isn’t what I’m talking about. When you melt butter in a heavy saucepan until it starts to foam and just begins to make brown specks in it, you have “browned butter”. It has a rich, nutty flavor that is spectacular in these traditional cookies!
The size of the caramel that you put in the middle really will depend on what size cookie you choose to make and how much caramel you like. The original recipe called for 1/4 of a caramel square, but I used 1/2 of a square. Just be sure there’s enough dough to completely surround the caramel candy.
To sum up this cookie, think of a soft snickerdoodle cookie infused with brown butter in all its deliciousness, wrapped around a soft, gooey, melt in your mouth caramel. Sounds pretty delish doesn’t it?
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup butter, sliced
- 1 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon sour cream
- 1 cup caramel squares, cut into halves
For Rolling the Cookies:
- 1/4 cup granulated sugar
- 1 teaspoons ground cinnamon
To brown the butter:
Heat a thick-bottom pan on medium heat.
Add the sliced butter, whisking frequently.
Continue to cook the butter until melted.
The butter will start to foam and brown specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burned quickly.
Remove butter from the heat and let cool to room temperature.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, combine the brown butter and sugars, mixing until smooth.
Beat in the egg, yolk, vanilla, and sour cream.
Slowly add in the dry ingredients, mixing until combined.
Form the dough in a ball and cover with plastic wrap.
Chill in the refrigerator for at least 30 minutes.
When ready to bake, preheat the oven to 350 degrees F.
Measure about 2 tablespoons of dough and roll into balls.
Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough.
Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
In a small bowl, combine the cinnamon and sugar.
Roll the balls in the cinnamon-sugar mixture.
Place dough balls on a large baking sheet that has been lined with parchment paper.
Make sure the cookies are about 2 inches apart.
Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft.
Cool the cookies on the baking sheet for 2-3 minutes, before transferring cookies to a wire cooling rack.
Adapted from :Two Peas & Their Pod