Salted Caramel Brown Butter Sugar Cookies

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5 from 4 reviews

Makes about 2 dozen cookies


  • 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


  1. 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 it from the heat and let it cool to room temperature. Take care, as the butter can go from browned to burnt very quickly!
  2. While the butter cools, measure out the dry ingredients (flour, soda, tartar, cinnamon, and salt) and whisk together. Set aside.
  3. 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.
  4. Form the dough into a ball and wrap with plastic wrap. Chill in the fridge for at least 30 minutes, up to 2 days.
  5. 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.
  6. Place dough balls about 2 inches apart on a parchment-paper-lined cookie sheet and flatten slightly. Sprinkle with sea salt.
  7. 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