White Chocolate Caramel Brown Butter Cookies
Author: Nikki
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
A delicious twist on a classic favorite!
Ingredients
  • 14 tablespoons unsalted butter, divided
  • 2 c packed brown sugar, divided
  • ¼ c white sugar
  • 2 c all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 large egg
  • 1 egg yolk (from a large egg)
  • 1 cup white chocolate chips
  • ½ cup caramel bits, melted
Instructions
  1. Preheat oven to 350°F Line 2 cookie sheets with parchment paper.
  2. In a small skillet, melt 10 tbsp unsalted butter. Scrape with spatula continually, until the butter gets foamy on top and the butter smell gets deeper. Cook until the milk solids begin to brown, 2-4 minutes. Transfer to a bowl, add the remaining 4 tbsp of cold butter, and set aside to cool, 15 minutes.
  3. In a shallow dish, combine ¼ c packed brown sugar with white sugar, rubbing with fingers to break up the brown sugar. Set aside.
  4. In a large bowl, whisk together flour, baking soda and baking powder
  5. Add remaining 1¾ c brown sugar and eggs with cooled melted butter, along with vanilla and salt. Stir to combine until smooth. Add this to Flour mixture and stir until completely mixed
  6. Roll dough into balls, then roll in the mixed sugars to coat
  7. Mix white chocolate chips into balls of dough
  8. Place cookies onto lined cookie sheets, about 2" apart. 8 Bake ONE TRAY AT A TIME for 12-14 minutes, spinning the tray 180° halfway done. They will appear underdone, but the edge should be set enough that you can lift it, and when pressed gently halfway between the center and the edge, the cookie should spring back. Let sit on the hot tray 5 minutes to finish cooking, then transfer to a rack to cool completely.
  9. Drizzle cooled cookies with melted caramel
Recipe by Chef in Training at https://www.chef-in-training.com/white-chocolate-caramel-brown-butter-cookies/