These indulgent brown butter cookies contain a special surprise: they’re stuffed with gooey caramel! Hawaiian Host Caramacs play a starring role in this recipe in two different ways. Finely chopped Caramacs replace chocolate chips in the batter, and each cookie has a molten caramel center. Designed for the festive season, these cookies will steal the show at a holiday party and make for the perfect gift or cookie swap contribution.
1 c (2 sticks) unsalted butter
2 c all-purpose flour
1 tsp baking powder
½ tsp salt
1 ½ c dark brown sugar
1 tbsp vanilla
1 box Hawaiian Host Caramacs, finely diced
½ box Hawaiian Host Caramacs, cut into quarters
- Brown the butter over medium heat until golden and fragrant, keeping a close eye on it and stirring frequently. Allow the butter to cool to room temperature. (Note: there are many online tutorials for how to brown butter).
- In a small mixing bowl combine the flour, baking powder, and salt, then mix.
- In the bowl of a stand mixer, combine the cooled brown butter with the dark brown sugar. Beat for about a minute until thoroughly combined and slightly fluffy.
- Add the egg and vanilla to the wet ingredients and beat again to mix.
- Gradually add the dry ingredients to the wet ingredients, mixing at low speed until just barely combined.
- Stir in the finely diced Caramacs.
- Transfer the cookie dough to a sealed container and chill for at least several hours or overnight.
- When ready to bake, preheat the oven to 350° and cover two large cookie sheets with parchment paper.
- Cut 5-6 additional Caramacs into quarters; you will need one quarter for each cookie. Hint: this is easier to do when the Caramacs have been in the refrigerator.
- Scoop the cookie dough into 2-tbsp (or golfball-sized) balls.
- Flatten each ball of dough and place a Caramac quarter into the middle. Gently fold the dough around the Caramac, making sure there are no gaps for the caramel to leak out. Roll the dough back into a ball and then flatten it into a half-inch thick cookie shape. Repeat to make about 18-22 cookies.
- Place the cookies on two large parchment-covered cookie sheets giving them plenty of room to spread, then place them in the freezer for 15 minutes before baking. Do not skip this step! It prevents the cookies from spreading too much.
- Bake for 15-18 minutes until barely cooked through, then cool them on the sheet. If some of the cookies have spread into uneven shapes or any caramel has leaked out, use a spatula to gently push them back into circles two minutes after removing them from the oven.
- Cool for about 10-15 minutes, then enjoy the cookies while they are still warm for a decadently gooey treat!
This recipe was developed and photographed by Lee of @TheRogueBrusselSprout. She spends each winter in Hawaii and is a huge macadamia nut lover. You can find Lee’s blog, including many Hawaiian-inspired recipes, at www.TheRogueBrusselSprout.com.