Ingredients

The following ingredients have 24 Servings
  • 14 TB salted butter
  • 1 cup light brown sugar (tightly packed)
  • 2 cups all purpose flour (plus 2 TB extra)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp table salt (fine salt)
  • 1 large egg (plus 1 egg yolk)
  • 1 1/2 TB vanilla extract
  • 40 Caramel Kisses or ROLO candies
  • flaky sea salt (kosher salt can work, too for sprinkling)
  • 1 recipe for homemade caramel sauce

Instruction

  • 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, cover 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.