Yesterday was my day to bring snack for my daughters tennis team. That morning I was doing my usual Pinterest surfing and this cookie caught my eye, especially after reading it I had most of the ingredients. Pinned that to my dessert Pinterest board because I knew from reading that recipe it was going to be a hit with the girls.
Here is my version of the recipe along with the link to the one I pinned. I only changed one ingredient, it called for plain Greek Yogurt and all I had was sour cream. I also added 2 tablespoons of cornstarch which makes a tender cookie. BTW... I add that to lots of cookie recipes! I pin loads of recipes and yes I make many of them but don't ever go back & re-pin that it actually was good. So I am starting a board called tried & true pins for things I make which are re-pin worthy.
Here you go!
Brown
Butter Salted Caramel Cookies
Yield: 2 dozen cookies
Prep
Time:
10 minutes
Cook
Time:
8-10 minutes
Ingredients:
2
1/2 cups all-purpose flour
1
teaspoon baking soda
2
teaspoons cream of tartar
2
tablespoons cornstarch
1/2
teaspoon ground cinnamon
1/2
teaspoon sea salt
1
cup unsalted butter, sliced
1
1/4 cup dark brown sugar
1/2
cup granulated sugar
1
large egg
1
egg yolk
1
tablespoon vanilla extract
1
tablespoon sour cream
About
6-8 caramel squares cut in 4’s
For
Rolling the Cookies:
1/4
cup granulated sugar
2
teaspoons ground cinnamon
Sea
salt, for sprinkling on top of cookies
Directions:
1.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, corn
starch, cinnamon, and salt. Set aside.
2.
To brown the butter, heat a skillet on medium heat. Add the sliced butter,
whisking frequently. Continue to cook the butter until melted. The butter will
start to foam and browned specks will begin to form at the bottom of the pan. Remove from the heat and let cool to room
temperature.
3.
In the bowl of a stand mixer, combine the brown butter and sugars. Mix until
blended and smooth. Beat in the egg, yolk, vanilla, and sour cream
and mix until combined. Slowly add in the dry ingredients and mix until just
combined. The dough is very sticky!
4.
Cover with plastic wrap. Chill in the refrigerator for at least 30 minutes.
5.
When ready to bake, preheat the oven to 350 degrees F. With a 2 inch ice cream
scoop ( best way to make cookies) fill with the batter, press caramel piece inside & cover
completely with the dough. Release into the sugar cinnamon mixture, roll around
& place on a silpat or parchment lined baking sheet.
6.
Cookies spread when baking; place about 2 inches apart. Sprinkle the cookie
tops lightly with sea salt.
7.
Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn
golden brown. The centers will still be soft. Very important to allow the cookies
to cool on the baking sheet for several minutes
or until set. Transfer cookies to a wire cooling rack and cool completely.
*Recipe is adapted from http://www.twopeasandtheirpod.com/brown-butter-salted-caramel-snickerdoodles/
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