Sunday, December 20, 2015


Tis' the season for more cookies! I made these and since I had so may of the Mint Chocolate Chip cookies, I decided to not have any of these! 

Let me know what you think!!

Serves 40
  • *1 recipe for homemade caramel sauce (Recipe below)
  • 14 TB salted butter
  • 1 cup light brown sugar
  • cups, plus 2 TB all purpose flour
  • 12 tsp baking soda
  • 12 tsp baking powder
  • 12 tsp table salt (fine salt)
  • 1 large egg + 1 large yolk
  • 2 TB vanilla extract
  • 40 Caramel Kisses
  • flaked sea salt kosher salt can work too) for sprinkling
  • 2 cups granulated sugar
  • 12 TB unsalted butter, sliced into pieces, and softened
  • 1 cup of heavy cream
  • 1 TB flaky sea salt (you can use kosher salt if you can't find the flaky salt)

Preheat oven to 350F and line baking sheets with parchment paper.
In a heavy skillet, heat butter over medium until melted. Constantly swirl or stir the butter until it turns into a lightly golden brown color. Take care to continue swirling/stirring, to prevent burning. Once butter is browned, remove from heat and set aside.
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Mix brown sugar together with warm browned butter until no lumps remain, about 30 seconds with electric mixer.
Add egg, yolk, and vanilla to butter mixture, whisking until smooth.
Slowly add in flour mixture to the butter mixture on medium-low just until fully incorporated.
If dough is sticky, wrap tightly in plastic wrap and chill in fridge 30 minutes or more.
Make dough balls about 1 inch round, and place dough balls on lined baking sheet 2 inches apart.
Bake about 7 minutes (do not overbake; cookies will be very soft upon removal, but will set as they cool.)
Immediately upon removing warm cookies from oven, press a caramel kiss into the center of each.
Drizzle with warm caramel sauce.
For the Salted Caramel Sauce: In a heavy saucepan, place sugar in even layer. Heat sugar over medium-high, whisking frequently. Once it starts melting, whisk continuously as it cooks, until all clumps are melted down. Turn heat down to medium, insert thermometer into the melted sugar, and continue stirring until melted sugar turns red-brown. The minute your thermometer reads 350F, add all the butter (caramel may bubble up aggressively when you do this.) Whisk butter/caramel until completely melted. Immediately remove pan from heat, carefully pour in the cream, and whisk until a smooth sauce forms. Whisk in the flaky salt. Let sauce cool until it's manageable before transferring to a jar. Drizzle desired amount of caramel sauce over cut brownies. Save rest of sauce in fridge for future use on anything you like!

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