Brown Butter and Salted Caramel Cookies
- Two Dozen Cookies
- 45 Minutes
Meanwhile, turn your caramel out onto a cutting board and portion them into 1"x1" squares using a lightly greased knife or pizza wheel. Pull dough out of the fridge and portion into 1oz balls. Stuff each one with a caramel portion. Ensure the caramel is totally covered by the dough to prevent ruptures. Lightly grease a 2" muffin tin and drop each ball into a slot. Sprinkle each ball with a moderate amount of finishing salt. Bake in the middle rack of your oven for 12-15 minutes. Cookies should be lightly brown around the edges and still quite soft on top. Turn out onto a cooling rack and let stand upside down for at least 5 minutes before eating.