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If there’s one cookie you need to make, it’s these easy and impossible to resist, Brown Butter Caramel Cookies. I love baking all year long, and cookies are always at the top of my list, especially homemade treats. Nowadays, it pays to make them at home rather than purchasing them at the grocery store. This way, you know what ingredients are in them and it’s less expensive, too.

Below, you’ll discover the recipe so you can make these incredibly delicious treats yourself.

Brown Butter Caramel Cookies: Treat Everyone To Some Buttery Perfection

Brown Butter Caramel Cookies are the perfect combination of rich, nutty flavor and sweet, gooey indulgence.

I discovered this recipe from a book I got called LET’S BAKE, written by Gail Sweeney. Every recipe in this book is a masterpiece of delicious flavors.

Of course, browning the butter gives these cookies a deep caramel-like taste with hints of toffee that you simply can’t get from regular melted butter. When you combine the soft caramel pieces, every bite is packed with warm, buttery goodness and a chewy texture that makes these cookies completely irresistible.

Furthermore, their golden edges and tender centers create the perfect balance of crispness and softness, making them a favorite for cookie lovers of all ages.

Moreover, one of the best things about Brown Butter Caramel Cookies is how easy they are to make. The recipe requires simple pantry ingredients and just one extra step—browning the butter—which takes only a few minutes but adds incredible flavor.

Ideally, there’s no need for complicated techniques or specialty equipment, making these cookies perfect for both beginner and experienced bakers.

Whether you’re baking for a family gathering, holiday party, or simply craving a homemade treat, these cookies come together quickly and deliver bakery-quality results every time.

You can find Let’s Bake: Over 100 Dessert Recipes for Gifting & Giving on Amazon, too! It’s one of my top dessert cookbooks ever.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 1 cup butter, browned
• 1 egg plus 1 yolk at room temperature
• 2-1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups dark brown sugar
• 2 teaspoons pure vanilla extract
• 3/4 cup salted caramel Chipits
• Two 100-gram 70% chocolate bars such as Lindt, chopped
• Sea salt for sprinkling on finished cookies

Instructions

• Place the butter in a small saucepan and cook over medium heat, swirling the
  pan occasionally. The butter will froth up, and you will see brown particles
  forming along the top of the butter. Stir the butter occasionally, and when the
  butter turns into a dark amber color, remove from the heat.

  Set aside to cool
  in the fridge and continue with the rest of the recipe.

• Chop the chocolate bars into small 1/4-inch size pieces. On a large piece of
  parchment paper, whisk together the flour, baking powder, baking soda and salt.
• Place the cooled brown butter into the bowl of the stand mixer. There will be
  browned bits at the bottom of the pan and add these as well as they will
  intensify the flavor.
• Add the brown sugar to the butter and mix on medium-high speed until light and
  creamy. Add the egg and yolk and continue beating until well incorporated.

  Tip
  in the dry ingredients and mix until just combined. On low speed, add in the
  caramel Chipits and chopped chocolate.

• Scoop rounded balls of dough onto the prepared
  cookie sheets, 2 inches apart. Refrigerate for 30 minutes.
• Preheat the oven to 360°F. Bake the cookies for approximately 15 minutes or
  until set and golden brown around the edges.
• Sprinkle the warm cookies with sea salt.

  Let cool on the trays.

Notes

These cookies will keep in an airtight container for one week in the refrigerator or cupboard and canbe frozen for up to 2 months.

I hope you get to make these incredibly delicious Brown Butter Caramel Cookies. Of course, I added them to my Christmas cookies baking list, too!

About the Author

Gail Sweeney has been baking and tweaking her recipes for over 25 years, providing specialty markets, bistros, and boutique stores with her renowned goods. Her love for baking stems from the happiness it brings to others. Also an aspiring food photographer, her recipes have been featured in local newspapers and on television in Ontario, Canada.
LET’S BAKE
Written by Gail Sweeney
978-1-57826-960-0, $25.00 hardcover
978-1-57826-961-7, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

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