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Brown Butter Salted Caramel French Butter Cookies

Brown Butter Salted Caramel French Butter Cookies - featured image
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These bakery-worthy French butter cookies feature nutty brown butter and gooey salted caramel for a sweet-salty treat with crisp edges and soft centers. Easy to make and perfect for sharing or indulging yourself.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter
  • 2/3 cup (135g) granulated sugar
  • 1/3 cup (65g) light brown sugar
  • 2 large eggs, room temperature
  • 2 1/4 cups (270g) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) salted caramel sauce
  • Flaky sea salt for sprinkling
  • Optional: 1/2 cup (60g) finely chopped pecans or walnuts
  • Optional: 1/4 cup (40g) mini chocolate chips

Instructions

  1. Place butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma and brown specks. Remove from heat and pour into a mixing bowl to cool for 10-15 minutes.
  2. In a separate bowl, whisk together flour and fine sea salt. Set aside.
  3. Add cooled brown butter, granulated sugar, and light brown sugar to a mixer bowl. Mix until creamy and light, about 2-3 minutes.
  4. Beat in eggs one at a time, mixing well after each. Add vanilla extract and scrape down the sides as needed.
  5. With mixer on low, gradually add flour mixture. Mix just until combined; do not overwork the dough.
  6. If using, gently fold in chopped nuts or mini chocolate chips.
  7. Cover dough and refrigerate for at least 20 minutes (or 10 minutes in the freezer if short on time).
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop tablespoon-sized balls of dough onto baking sheets, spaced 2 inches apart. Make a small indentation in each and spoon about 1 teaspoon salted caramel sauce into each cavity. Sprinkle lightly with flaky sea salt.
  10. Bake for 12-15 minutes, until edges are golden and centers are just set.
  11. Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.

Notes

Brown butter adds depth and a nutty flavor; let it cool before mixing with eggs. Chilling the dough is essential for thick, chewy cookies. If caramel leaks, spoon a bit more on top after baking. For gluten-free, use a 1:1 GF flour blend and add an extra egg yolk. Cookies freeze well for up to 2 months.

Nutrition

Keywords: brown butter, salted caramel, French butter cookies, easy cookies, homemade cookies, dessert, baking, caramel cookies, nutty cookies, holiday cookies

Find it online: https://tempotaste.com/brown-butter-salted-caramel-french-butter-cookies-easy-recipe-for-perfect-homemade-treats/