Brown Butter Caramel-Corn Cookies


Brown Butter Caramel-Corn Cookies

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    Savory brown butter pairs with the sweetness of caramel corn and toffee candies to make an oh-so-delicious combination in these crunchy, caramelly cookies.

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    Servings and Ingredients

    Serves 24
    1 c. Hy-Vee unsalted butter, at room temperature; divided
    2 ¾ c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee baking powder
    ½ tsp. kosher salt
    1 c. Hy-Vee granulated sugar
    ¾ c. packed Hy-Vee brown sugar
    1 tsp. Hy-Vee vanilla extract
    2 Hy-Vee large eggs
    2 c. coarsely chopped G.H. Cretors caramel popcorn; plus additional for garnish
    1 (3.5-oz.) pkg. Zoët milk chocolate with toffee & sea salt bar, chopped; plus additional for garnish
    ¼ c. Heath milk chocolate English toffee bits, plus additional for garnish
    ¼ c. Kraft caramel bits

    Things To Grab

    • Small skillet
    • Small, heatproof shallow bowl
    • 2 (17x12-in.) rimmed baking pans
    • Parchment paper
    • Flour sifter or fine-wire mesh strainer
    • Electric mixer
    • Silicone spatula
    • Wooden spoon
    • Plastic wrap
    • Wire racks
    • Metal spatula
    • Airtight container


    1. Melt ½ cup butter in a small skillet over medium heat for 2 to 3 minutes or until foamy and brown, stirring occasionally. Immediately pour brown butter into a small, heatproof shallow bowl; cool to room temperature.

    2. Line 2 (17x12-in.) rimmed baking pans with parchment paper; set aside. Sift together flour, baking soda, baking powder and salt in a medium bowl; set aside.

    3. Beat remaining ½ cup butter in a large bowl with an electric mixer on medium for 30 seconds. Add granulated sugar, brown sugar and vanilla; beat for 3 minutes or until combined, scraping side of bowl occasionally. Beat in brown butter and eggs. Stir in flour mixture until combined; stir in 2 cups chopped caramel corn, 3.5-oz. chopped chocolate bar, ¼ cup toffee bits and caramel bits.

    4. Shape dough into 24 balls; place in 1 prepared baking pan. Cover and refrigerate for 1 to 2 hours or until firm.

    5. Place oven rack in center of oven. Preheat oven to 350 degrees. Remove 8 cookie-dough balls from refrigerator; place 2½-in. apart in remaining prepared baking pan. Bake, in 3 batches, for 13 to 15 minutes or until edges begin to brown.

    6. Remove from oven; garnish warm cookies with additional caramel corn, chopped chocolate bar and toffee bits, if desired, pressing pieces into the cookies. Cool cookies in pan for 5 to 7 minutes. Transfer to a wire rack and cool completely. Store in an airtight container at room temperature up to 5 days.

    Nutrition facts


    240 Calories per serving
    1 cookie

    Amounts Per Serving

    • Total Fat: 11
    • Cholesterol: 35mg
    • Sodium: 150mg
    • Total Carbohydrates: 35
    • Protein: 2

    Daily Values

    Iron 6%
    Calcium 2%
    Vitamin D 0%
    Potassium 0%