This cookie features a salted caramel finish, making it an excellent addition to holiday menus or a year-round indulgence, offering a sophisticated treat for discerning palates throughout the year.

Ingredients

• ½ cup butter
• 3/4 cup of brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tarter
• ½ tsp cinnamon
• 1 egg
• ½ teaspoon vanilla extract
• 1-1/2 cup of flour
• ¼ teaspoon of sea salt
• 1/2 cup caramel squares, cut into quarters.

Cookie Finish

• Mix ¼ cup granulated sugar and 2 teaspoons of ground cinnamon together in a small bowl. Set aside.
• Set aside coarse sea salt for sprinkling or Maldon Sea Salt Flakes (use sparingly)

Process

1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter. It does not take long for the butter to begin browning on the bottom. When the butter begins to froth, watch carefully and stir. Once the butter turns light brown, remove from heat and let it cool to room temperature. The butter will burn fast, so don’t walk away.
3. While the butter is cooling, cut the caramel squares into quarters and set aside
4. In a stand mixer, combine the brown butter, brown sugar and granulated sugar. Mix until blended and smooth.
5. Beat in egg and vanilla and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake preheat the oven to 350°F.
8. Measure about 2 tablespoons of dough and roll into a ball or use a cookie scoop.
9. Flatten and place a quartered caramel square on top, wrap the cookie dough over the caramel and roll back into a ball.
10. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a parchment lined cookie sheet 2 inches apart.
11. Flatten slightly with a fork, and sprinkle lightly with coarse sea salt
12. Bake for 10 minutes, or until the edges turn light brown. The centers will be soft. Allow it to cool for 2-3 minutes and transfer to a wire cooling rack to cool completely.

Tagged: baking, cookies, dessert, recipe, recipes