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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
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.
Shape dough into 24 balls; place in 1 prepared baking pan. Cover and refrigerate for 1 to 2 hours or until firm.
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.
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
Servings
240 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 11
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 35
- Protein: 2
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%