Facebook | Pinterest | Instagram I’m sorry, what now? Nonchalantly: “Yeah, can you help me put this on?” He points to the center of his neck, toward his diminutive Adam’s apple. He holds up a rainbow unicorn tattoo with stars. The very next day my friend Jackie, who does family photography, texted to say that she has an open spot this weekend for a mini session. I snagged it and was extra grateful that I hadn’t let Edison David-Beckham himself. It’s too much. I’m not mom enough for this. Can I exchange a plate of salted caramel cookies for someone to tell me how to dress my children? We’ve got caramel everything EXPLODING from our kitchen at the moment. I can’t tell you how pleased I am that my final recipe looks so much like these!! It took me forever to get this right!! The secret for the cookies is using browned butter. I’ve been obsessed with browned butter for a long time, its my secret ingredient in so many recipes, like my No Bake Cheesecake, Brown Butter Glazed Carrots, and these Soft Pumpkin Cookies. The cookies are extremely simple, featuring only the flavor of browned butter, brown sugar, and a hint of molasses to take things even deeper. But then you go and sandwich them with my favorite Homemade Salted Caramel Sauce and…you guys. It’s just insane how good these are. You have to try them! Start by making your caramel. You need time for it to cool. Head on over to my Salted Caramel Sauce post for all the details. I don’t recommend subbing store bought caramel. Most brands will be too thin to use as a spread between cookies. Now for the cookies. In a pot, melt some butter and let it get all brown and delightful. You will know it is browned when a swirl of little browned bits is brought up to the top of the white foam as you stir. Smell this goodness! It’s literally the best. Here you can see the browned bits that have settled on the bottom of the pan. Add in the browned sugar, molasses, and vanilla: Then you need to let the mixture cool off for a bit. You can speed this up by transferring to a mixing bowl that’s not metal (metal conducts heat) or sticking it in the fridge for a minute. You just don’t want to curdle your eggs. You can add the eggs when the butter and sugar is cool enough to touch with a finger without burning yourself. Whisk the eggs in completely. Add the flour, salt, and baking soda. And here is the final dough! It’s dangerously simple. You do have to chill this mixture before baking, so spread the dough out in the pan, or spread it out into a tupperware or large bowl, and stick it covered in the fridge. The thinner the layer of dough, the less it is sitting in one big mass, the faster it will cool. Now it’s time to scoop. I made the balls about 1 and 3/4 inch across. Spread them out on a pan, about 8 or 12 cookies to a sheet, and bake. The cookies will puff up like this: And then fall perfectly flat. They really are so good just by themselves, try one for yourself. But for the love of all that’s holy…try it at least once with the homemade caramel. It’s just a match made in heaven. I could eat these all day long! Any leftover caramel filling is best stored in an airtight container. I prefer a mason jar with a good lid. The caramel can stay out on the counter for a couple weeks. The caramel will last 6 months or even longer in the fridge. When you’d like to have some, the sauce can be reheated in the microwave at 50% power until warm, or can be eaten cold with a spoon straight from the jar. The caramel sauce lasts so long in the refrigerator that I don’t ever worry about freezing it, but it can be done! (maybe I should try this to avoid eating it by the spoonful… nah!) Just add it to a ziplock bag or tupperware with a tight fitted lid. Caramel sauce will be good for about 3 months in the freezer. To use, let it thaw overnight in the refrigerator, then transfer to a glass jar with a lid.
Peanut Butter Oatmeal Sandwich Cookies » when you’re looking for ultra pb flavor, these are IT. Peanut butter oatmeal cookies AND peanut butter frosting, please and thank you Ginger Molasses Sandwich Cookies with Buttercream Frosting » one of my absolute favorite cookies during the holidays (ok, any time of year) Double Chocolate Chip Cookie Recipe » these are HUGE, bakery style, and ultra-chocolatey Thick and Chewy Peanut Butter Butterfinger Cookies » out of this world delicious, check out the reviews on this one! Outrageous Pretzel Peanut Butter Reese’s Cookies » soft, chewy, irresistibly decadent. I mean c’mon, they’ve got Reese’s cups and Reese’s Pieces, guys! Fresh Raspberry Lemon Cookies with Glaze » summer in a cookie with the best, brightest flavor Banana Cream Pie Cookies » you will NOT regret making this cookie version of the classic pie! Macaron Recipe from Preppy Kitchen The Best Pizzelle Recipe from Sugar Maple Farmhouse
Best Chewy Chocolate Chip Cookie Recipe » the best ever. No really. And so, SO easy! Thick & SOFT Sugar Cookie Recipe (That Holds Its Shape) » I thought I hated sugar cookies (dry, crumbly? ew) until I tried these! The BEST Snickerdoodle Recipe (Perfectly Soft and Chewy) » look no further, this is the best snickerdoodle recipe ever and puts all others to shame The Best Oatmeal Raisin Cookies with Molasses » super delicious, fight me! If you think you don’t like oatmeal raisin, I dare you to try these The Best Peanut Butter Cookies » the search is over – these are the softest, most flavorful pb cookies you’ll ever make
