Ingredients: |
Ingredients: For Cookies
2 ½ cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
½ tsp ground cinnamon
½ tsp sea salt
1 cup unsalted butter, cut into tbsp-size pieces
1 ¼ cup brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tbsp vanilla extract
1tbsp plain Greek yogurt
18 caramels, cut in half
Flaked sea salt, for sprinkling on top
For Cinnamon Sugar
¼ cup granulated sugar
2 tsp ground cinnamon
2 eggs
12 oz. chocolate chips
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Directions: |
Directions:In medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt. Set aside. Melt butter over medium heat, whisking frequently to prevent burning. Butter will start to foam and brown specks will begin to form on the bottom with a nutty aroma. Remove from heat and let cool to room temperature. Combine brown butter and sugars in large bowl and beat with hand mixer until blended. Mix in egg, egg yolk, vanilla extract, and Greek yogurt until combined. Slowly, add dry ingredients and mix just enough to combine. Form dough into ball, cover with plastic wrap, and chill in refrigerator for at least 30 minutes and up to 2 days. When ready to bake, preheat oven to 350º. Roll dough into 2 tbsp-sized balls. Flatten slightly and place a caramel piece in the center of each ball. Wrap cookie dough around caramel, making sure 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 about 2” apart on large parchment-lined baking sheet. Sprinkle tops with sea salt. Bake 8-10 minutes or until edges of cookies begin to turn golden brown. The centers will still be soft. Don’t overbake. Cool on baking sheet for 2-3 minutes before transferring to cooling rack to cool completely. |
This recipe for Brown Butter Salted Caramel Cookies is from