As the name Brown Butter Chocolate Chip Caramel Cookies sounds like a mouthful, it is! Full of deliciousness, that is!
Making Brown Butter
Brown butter is easy to make and it takes just a little bit of planning ahead when using it in a recipe. Regular stick butter is melted over medium heat until it all melted and it begins to get frothy. Once it gets frothy, it’s important to keep stirring it because once the butter is ready to brown it burns quickly.
Once the butter starts to develop bits of brown, stir until more bits form and then remove it from heat and pour it into a heatproof bowl. It’s important to pour it out of the hot skillet so that it doesn’t burn. One way of knowing the butter is ready taken away from the heat is that it starts to take on a nutty aroma.
Once it’s in the heatproof bowl, cover the bowl and allow it to chill in the refrigerator for at least 20 minutes before adding it into your other ingredients.
These Brown Butter Sugar Cookies are made using the same method for browning butter.
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Brown Butter Chocolate Chip Caramel Cookies
These cookies are easy to make and they take on the texture of a super soft sugar cookie. Since the browned butter won’t be back to its solid state when baking, it will combine with the sugars to make a fluffy and light texture.
The addition of the brown sugar also makes the cookie softer. These cookies are ones that you can sink your teeth into when biting into them. They’re soft, chewy, and edges have a nice crisp texture.
Chocolate Chips and Caramel
Semi-sweet chocolate chips are used in this recipe but you can use milk chocolate if you prefer. I also use caramel bits but other caramels will work as well. Slice the caramel to make them smaller if using them.
Cooling the Cookies
Once the cookies are baked, allow the cookies to cool for 10 minutes before removing them to cool completely on a cooling rack. The cookies will be very soft and will firm up during the cooling process.
The end result for these cookies is soft and chewy. These cookies are baked for 9-11 minutes, the goal being browned on the edges and soft in the center still.
- Heat a skillet over medium heat and melt the butter.
- Stir occasionally and allow the butter to start to foam.
- Keep stirring until little bits of brown start to develop in the skillet. (Roughly 8 minutes)
- Stir and remove from heat immediately and pour into a heatproof bowl.
- Cover and place in the refrigerator for about 20 minutes. Just long enough for the butter to begin taking solid form again.
- Preheat the oven to 350°
- Beat together the browned butter and the granulated and brown sugars.
- Beat in the vanilla extract.
- Add the eggs, one at a time.
- Add the flour, salt, and baking soda together in a bowl and gradually mix it into butter mixture.
- Stir in 1 cup of semi-sweet chocolate chips and 1 cup of caramel bits.
- Allow the dough to chill for about 20 minutes before dropping by cookie scoop or rounded tablespoonfuls.
- Bake for 9-11 minutes until the edges are browned.
- Allow the cookies to cool for 10 minutes before moving to a cooling rack to cool completely.
Allowing the dough to chill ensures that the cookies don't spread during baking.
To cool the browned butter quicker, place in the freezer.