Browned Butter Cookies with Caramel Frosting

By now I probably don’t have to tell you that I have a love for browned butter.  Browned butter is so good, infact, I believe that it goes into a food group all it’s own.  Yes, it’s that amazing.  Slightly nutty, full of flavor and compliments both sweet and savory food groups. 

I’m not sure if you remember, but a few months back I shared a recipe for brown sugar cookies that simply were out of this world.  They were soft, chewy, light and fluffy.  And, they included brown butter!  Honestly, the perfect cookie.  I wasn’t quite sure if I could find a cookie that I enjoyed anymore than the brown sugar cookies, but believe it or not I have.  And I’m not the only one who thinks these cookies top the previous ones; Spencer, a few of my friends who have tried both recipes, and even some co-workers are all in agreement that these are even more delicious than the other ones.  That’s not to say that the brown sugar cookies aren’t to die for, these are just a little different and utilze some of the same ingredients in a different way.

These cookies, like the brown sugar cookies, start with a brown sugar base.  These cookies, however, have the browned butter in the actual cookie rather than the frosting.  And there is no creaming process when making the cookie.  The browned butter and the brown sugar truly are the star of the cookie, and the cookies could honestly be enjoyed plain with no frosting.  But, what’s the fun in that?  So, to top off these deliciously moist and soft cookies, a caramel frosting is in order.  Yes, caramel frosting on top of browned butter cookies.  Wow.  The rich and buttery caramel flavors only enhances the flavors from the browned butter and brown sugar cookie.  Leaving you with a cookie that is light, fluffy, so soft and full of browned butter, brown sugar and caramel flavor.  It’s a cookie that’s not too rich or too sweet, but full of flavors that compliment one another beautifully.  These are definitely a cookie that you must try!   
Browned Butter Cookies with Caramel Frosting
*I recommend starting the frosting before the cookies, since there is a half hour resting time for the frosting.

Ingredients:

For the cookies-
1 Stick (8 tablespoons) unsalted butter
1 Cup packed brown sugar
1/4 Cup milk
1 Tsp vanilla
1 Egg
1 3/4 Cup all-purpose flour
1/2 Tsp baking soda
1/2 Tsp salt

For the frosting-
1 Stick (8 tablespoons) unsalted butter
1 Cup packed brown sugar
1/4 Cup milk
1 Tsp vanilla
2 Cups powdered sugar

Directions:

For the cookies-

Preheat oven to 375.  Line baking sheet with silicone baking mat, or spray with nonstick cooking spray and set aside.

Place butter in a 2 quart saucepan and place over low-medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat, and transfer to a large bowl and allow to cool for about 5 minutes.

Meanwhile, sift together the flour, baking soda and salt and set aside.  Once the butter has cooled slightly add the brown sugar and milk and stir to combine.  Add the milk, vanilla and egg and stir to incorporate.  Once ingredients are combined, add the flour mixture and stir until all ingredients are well incorporated. 

Place well rounded-tablespoons of dough onto the prepared cookie sheet about 2 inches apart.  Bake for 8-10 minutes (be sure not to overcook), remove from oven and allow to cool on baking sheet for 2-3 minutes then transfer to cooling rack to allow to cool completely.  Repeat process with remaining cookie dough. 

For the frosting-
Place butter in a 2 quart saucepan and place over low heat and allow to melt.  Once the butter has melted add the brown sugar and stir until the sugar has almost dissolved into the butter.  Increase heat to medium-low and bring to a rapid bubbling stage, stirring constantly through the process.  Lower heat slightly, slowly and very carefully pour the milk into the butter mixture (be extremely careful as the mixture will bubble up).  Once all the milk is added bring to a boil, stirring constantly then remove from heat.  Add vanilla and stir to combine.  Set mixture aside and allow to cool for approximately 30 minutes, until luke warm.

Once the mixture has cooled, gradually add the powdered sugar and stir to combine.  The final product will be thick, yet still easily spreadable.  Liberally frost the cookies and allow the frosting to set before storing in an airtight container.

Recipe source: Barely adapted from Mouse in My Pocket, originally from Betty Crocker Christmas Cookies, 2008