You don’t even understand how freakin’ good these are. I made these as part of my random assortment for my mom’s cookie exchange, last week, and OH. MY. GOSH. These are something special. They are soft, chewy, and -filled- with ooey-gooey caramel. The brown butter in these gives them a rich and nutty flavor, and the light sprinkling of salt on top adds that addictive salty-sweet edge.
Everyone who tried them had trouble forming words after a single bite 😉
The only gripe that I can come up with for these cookies would be that because they are so chock full of caramel, after they come out of the oven they are nearly impossible to get off the sheet pan. BUT! If you stick the entire sheet pan of cookies (cooled for 15 minutes) into the fridge or freezer, leave them for 10-20 minutes, then remove them, they will be a lot easier to take off the sheet. You will have to use a metal spatula and a bit of patience, though. Trust me, it is worth it for these cookies.
Because my mom doesn’t own one here in Florida, I didn’t use a silicone baking mat to line the baking sheets, but I imagine that would make it far simpler to get the cookies off the sheet!
In a medium bowl, combine the flour, baking soda cream or tartar, cinnamon and salt; set aside.
Add the sugars into the bowl of an electric mixer fitted with the paddle attachment.
Add the butter to a small saucepan and heat over low heat until it s completely melted. Turn the heat to medium and cook the butter until it is browned. (The butter is going to make a lot of spitting and spattering noises and the top will be very foamy. When it goes completely silent, it's only a matter of time until it's done so watch it like a hawk! The top will look bubbly, and you will see the butter solid begin to brown. It will start to smell super nutty and fragrant---that's when you know it's done!) Immediately pour it into the bowl filled with the sugars.
Mix on low speed until combined. Increase speed to medium or medium-high and mix for about 5 minutes until smooth and most of the sugar has dissolved.
Add in the egg, egg yolk, vanilla and sour cream and mix on medium-high for 5-10 minutes until the mixture looks glossy.
Add in the flour mixture and mix on low for a couple seconds to combine everything. Add in the caramel pieces and mix for about 15-20 seconds.
Combine the granulated sugar and cinnamon in a shallow bowl.
Using a large cookie scoop (about 2 tbsp sized), scoop the cookies not the palm of your hand and roll the tops in the cinnamon-suagr mixture. Place onto baking sheets about 2-3 inches apart. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
When ready to bake, preheat oven to 350 degrees. Bake cookies for 10 minutes until edges are golden and center is still soft. Sprinkle tops with kosher salt. Allow to cool on baking sheets completely.