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Gooey Salted Caramel Vanilla Butter Cookies Recipe

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This recipe for Gooey Salted Caramel Vanilla Butter Cookies is from The Lyfe-Aide Dominican Missions Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
COOKIES
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all-purpose flour

SALTED CARAMEL
1/3 cup firmly packed brown sugar
1/4 cup butter
2 tablespoons heavy whipping cream
Kosher salt or Fleur De Sel
Directions:
Directions:
Add 2/3 cup butter, sugar, egg yolks and vanilla to a mixing bowl. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour and beat on low speed until well combined. Shape dough into 1.5-inch balls. Place 2 inches apart on a cookie sheet lined with parchment paper. Make an indentation in center of each cookie with thumb or end of wooden spoon handle. Refrigerate at least 1 hour until firm or up to 72 hours.

Preheat oven to 375 degrees F. Bake cookies directly from refrigerator for 8-10 minutes. When the cookies come out of the oven, you may need to press them down again slightly in the center to make a good shallow pool for the sauce. Cool completely.

Meanwhile, make the salted caramel sauce. Melt the remaining 1/4 cup butter and 1/3 cup brown sugar in a small saucepan over medium heat. Cook, whisking constantly, until mixture begins to bubble. Continue cooking and stirring for one minute. Remove from heat. Slowly whisk in whipping cream until smooth. Cool for about 15 minutes.

Spoon about 1 teaspoon of caramel sauce into center of each cookie. Let the caramel set about 5 minutes. Sprinkle with flaky sea salt, like kosher salt or Fleur De Sel.
Personal Notes:
Personal Notes:
YIELD: 12-14 COOKIES.

 

 

 

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