Description
Delightfully rich and chewy caramel butterscotch cookies featuring browned butter, dark brown sugar, and chocolate-covered sea salt butterscotch caramels for an irresistible combination of sweet and salty flavors.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter (1 and 1/2 sticks)
- 1/4 cup Crisco (butter-flavored)
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon sour cream
Dry Ingredients
- 1 & 1/2 cups dark brown sugar
- 1/4 cup granulated sugar
- 2 & 3/4 cups all-purpose flour (spooned and leveled)
- 1 & 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Add-ins
- 2 (7-oz) packages Chocolate-Covered Sea Salt Butterscotch Caramels, chopped and divided
- Coarse sea salt or other coarse salt, for sprinkling
Instructions
- Brown the Butter: In a small heavy-bottom saucepan, melt the 3/4 cup unsalted butter over medium heat, stirring occasionally. Allow it to foam and then watch for the milk solids to start browning and emit a nutty aroma. Once browned, immediately pour the butter into a large bowl or stand mixer to prevent burning.
- Cream Crisco and Sugars: In a mixing bowl or stand mixer, combine 1/4 cup butter-flavored Crisco with 1 & 1/2 cups dark brown sugar and 1/4 cup granulated sugar. Beat well, scraping down the sides and bottom of the bowl as needed.
- Combine Browned Butter with Sugars: When the browned butter has cooled slightly, add it to the sugar mixture and beat together until fully incorporated.
- Add Eggs: Let the butter mixture cool for a few minutes. Then add 1 large egg and 1 large egg yolk while mixing to prevent curdling; beat until combined.
- Add Vanilla and Sour Cream: Stir in 1 tablespoon vanilla extract and 1 tablespoon sour cream; beat until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 & 3/4 cups all-purpose flour, 1 & 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and stir just until barely combined to avoid overmixing.
- Prepare Caramels: Using scissors, cut the chocolate-covered sea salt butterscotch caramels in half. Add 3/4 of the chopped caramels to the dough and gently fold them in. If the dough feels warm enough to melt the caramels, refrigerate briefly before stirring them in.
- Chill Dough: Refrigerate the dough for at least 2 hours and up to 5 days. Alternatively, scoop and shape cookies into a large ziplock bag and freeze for at least 30 minutes before baking.
- Shape Cookies: Use a 2-inch cookie scoop or hands to form cookies. If caramel pieces are on the bottom, patch with more dough as needed. Place cookies 2 inches apart on a Silpat or parchment-lined baking sheet.
- Bake Cookies: Bake at 350°F for 8 to 10 minutes, until cookies lose their shiny tops but are still soft. Err on the side of underbaking to retain chewiness.
- Add Toppings and Cool: Remove from oven and immediately top each cookie with 2 or 3 remaining caramel halves. Sprinkle with coarse sea salt. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Notes
- Browned butter adds a deep, nutty flavor essential to these cookies.
- Using dark brown sugar enhances the butterscotch flavor.
- Chilling the dough improves texture and flavor development.
- If pressed for time, freezing formed cookie dough balls before baking works great.
- Top with extra caramel and sea salt immediately after baking for the best presentation and flavor contrast.
- Store leftover dough in the freezer for up to 3 months for easy baking later.
