One of the fun things about being a food blogger is the sense of community that I’ve found amongst my peers. Whether it be a random bond formed over pieces of distressed wood found at a flea market, (“Where did you get that? That would make the perfect food backdrop. Wait, you’re a food blogger too?”) to the thoughtful comments left on posts, to the random tweets, food bloggers are a friendly bunch.
It only makes sense then, that thousands of food bloggers from across the country banded together to do a Food Blogger Cookie Swap to raise money to fight children’s cancer. My five year plan includes specialty training in pediatric oncology, so participating was a great way for me to combine two of my passions. As part of my participation, I sent a dozen each of these amazing salted caramel brown butter sugar cookies to three food bloggers (Kim, Lisa, and Britini) and received three dozen cookies from other food bloggers!
If these salted caramel brown butter sugar cookies had a fan club, I would run
for president. The extra step of browning the butter… Add in caramel and sea salt and these cookies check every one of my guilty pleasure boxes. I hope these cookies brought as much enjoyment to the bloggers I shared them with as they did to Pat and I. My three matches for the swap were: Unfortunately, we left for our honeymoon before most of the cookies came. The chocolate-dipped caramel biscotti we got from Heather of Bake.Create.Love. were incredible! Hopefully the remaining two dozen are still good for eating when we get home in a few days!Print
Salted Caramel Brown Butter Sugar Cookies
Makes about 2 dozen cookies
- Yield: 24
- 1 c. (2 sticks) unsalted butter, sliced
- 2 1/2 c. flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1 1/4 c. brown sugar
- 1/2 c. granulated sugar
- 1 large egg
- 1 egg yolk
- 1 T. vanilla extract
- 1 T. plain Greek yogurt
- About 15 caramel squares, cut into 1/4’s
- Sea salt, for sprinkling on top of cookies
- Make the Browned Butter: Heat the butter in a thick-bottomed skillet or saucepan on medium heat. Cook until the butter is melted, whisking frequently. The butter will start to foam and browned specks will begin to form at the bottom of the pan. As soon as the butter has a nutty aroma, remove if from the heat and let it cool to room temperature. Take care, as the butter can go from browned to burnt very quickly!
- While the butter cools, measure out the dry ingredients (flour, soda, tartar, cinnamon and salt) and whisk together. Set aside.
- In a large bowl, combine the brown butter and sugars. Mix until blended and smooth. Beat in the eggs, vanilla and yogurt and until combined. Slowly add the dry ingredients and mix until just combined.
- Form the dough into a ball and wrap with plastic wrap. Chill in the fridge for at least 30 minutes, up to 2 days.
- Prepare the cookies: Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place two caramel squares in the center. Wrap the dough around the caramel, making sure all of the caramel is completely covered.
- Place dough balls about 2 inches apart on a parchment-paper lined cookie sheet and flatten slightly. Sprinkle with sea salt.
- Bake at 350F for 8-10 minutes, or until the edges begin to turn golden brown. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack and cool completely.
Adapted from Two Peas and Their Pod