SALTED CARAMEL BROWN BUTTER COOKIES
Delicious, chewy, and full of flavor! These salted caramel cookies are sure to please the cookie, chocolate, and salt lovers!
Provided by squeeziebrb
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 35
Number Of Ingredients 11
Steps:
- Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
- Place unwrapped chocolate kisses in the freezer.
- Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
- Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 23.2 g, Cholesterol 32.6 mg, Fat 9.7 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 12.1 g
BROWNED BUTTER COOKIES WITH CARAMEL FROSTING
Here's one of those cookies that is enjoyed many ways--frosting first or nibbled all around. One things is certain: Everyone loves them!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
- In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg
CARAMEL COOKIES
Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.
Provided by ALISA4392
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 32.7 g, Cholesterol 33.4 mg, Fat 7.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 116.3 mg, Sugar 18 g
CARAMEL BUTTER COOKIES
Achieve legendary status in your family with a batch of Caramel Butter Cookies. Caramel Butter Cookies are a surefire way to make a lasting impression.
Provided by My Food and Family
Categories Dairy
Time 1h12m
Yield 48 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Beat butter and 3/4 cup granulated sugar in large bowl with mixer until light and fluffy. Add egg yolks and vanilla; beat until blended. Add flour and salt; mix well.
- Shape into 48 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball to 1/4-inch thickness, using bottom of glass dipped in remaining sugar.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
- Meanwhile, microwave caramels and water in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Whisk in powdered sugar until blended. Dip each cookie halfway into caramel mixture. Place on waxed paper until set.
Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 10 g, Protein 0.813 g
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