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Brown Butter Salted Caramel Cookies

Sweet, salty, chewy—these Brown Butter Salted Caramel Cookies have it ALL! The combination of browned butter, salted caramel, and chocolate chunks is pure perfection. If you’re looking for a cookie that satisfies every craving, look no further.

You can make your own caramels or simply purchase store-bought ones. Note that the caramel recipe below makes more than you need for the recipe. You will need a candy thermometer for the caramels if you make your own. 

Keyword brown butter, brownie cookies, Salted caramel
Servings 24 cookies
Author Fraiche

Ingredients

Salted Caramels

  • 1 cup whipping cream
  • 1 cup sugar
  • ½ cup brown sugar lightly packed
  • ½ cup corn syrup
  • ½ cup evaporated milk
  • ½ cup butter salted
  • 2 teaspoons vanilla
  • Flaky salt

Brown Butter Salted Caramel Cookies

  • 1 cup butter salted, softened
  • 1 cup brown sugar lightly packed
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 egg
  • 1 egg yolk
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup semi-sweet or dark chocolate chunks 4 oz
  • ¾ cup salted caramels cut into ¼” pieces

Instructions

For the Caramels

  1. Line a 9-inch pan or pan of similar size with parchment paper, leaving extra to overhang to make it easier to remove the candy from the pan.

  2. Combine the whipping cream, sugar, brown sugar, corn syrup, evaporated milk and butter in a medium pot over low heat. Place the candy thermometer in the pot, securing to the side. Bring to a simmer and cook, stirring regularly, until the mixture thickens and the thermometer reaches 250 F. Stir in the vanilla.

  3. Remove from the heat and pour into the prepared pan. Refrigerate until the caramels have hardened, for at least 2 hours or overnight.

  4. Sprinkle the caramels with flaky salt if desired and cut into 24 small pieces. Wrap each piece in parchment paper or simply store in an airtight container in the fridge or freezer for up to 1 month.

Make the Brown Butter

  1. In a small pot, melt the butter over low heat. Cook the butter, swirling regularly, until it froths and turns a golden brown colour, about 5 –8 minutes. Remove from the heat and set aside to cool.

Make the Cookies

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.

  2. In a large bowl using an electric mixer, beat the browned butter, brown sugar, and sugar together on high until well combined, 2-3 minutes. Add the vanilla along with the eggs and egg yolk, one at a time, mixing well between the addition of each until well incorporated.

  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and beat to combine. Stir in the chocolate and salted caramel pieces to combine. Cover and refrigerate for an hour or overnight (or up to 3 days) if desired.

  4. Scoop the cookies, about 2 tablespoons each, and roll into balls. Place on the prepared baking sheet, about 2-inches apart, and press down slightly. Bake for about 8 minutes, until golden around the edges. Cool on a cooling rack and store in a resealable container at room temperature for up to 1 week or in the freezer for up to 1 month.