Salted Caramel Kiss Cookies

Happy New Year!!! How is another year over already?! We had some friends over for new years eve and this was one of the many desserts we had. I had seen this recipe and was waiting for an excuse to try them. Everyone loves the traditional peanut butter blossoms with Hershey kiss and this takes it to another level! It is a brown butter cookie rolled in brown and white sugar and topped with a caramel kiss, what's not to love?! The brown butter compliments the caramel and the flakes of salt cut the sweetness. Enjoy!

Salted Caramel Kiss Cookies
Yields: 24
Source: Cookies and Cups

Ingredients:
14 Tbsp salted butter

1 ¾ cups light brown sugar

2 cups, plus 2 Tbsp flour

½ tsp baking soda

¼ tsp baking powder

1 tsp kosher salt

1 egg + 1 egg yolk

1 ½ Tbsp vanilla

¼ cup granulated sugar

¼ light brown sugar

approx 24 chocolate caramel candies, such as Caramel Kisses, unwrapped

flaked sea salt for sprinkling

Directions:

Preheat oven to 350° and line baking sheet with parchment paper.

Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes.

Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.

When butter is cooled mix 1 3/4 cup light brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds.

Add egg, yolk and vanilla and mix for another 30 seconds, until smooth.

Slowly add in your flour mixture and mix on medium-low until incorporated.

Combine remaining 1/4 cup brown sugar and 1/4 cup granulated sugar in a small bowl.

Roll cookie dough into 2 inch balls (a heaping tablespoon) and then roll in sugar mixture.

Place on lined baking sheet about 2 inches apart. Bake approximately 10-12 minutes or until edges begin to brown. Do not over-bake.

As soon as the cookies come out of the oven press a caramel chocolate candy into the center of each. Sprinkle each with a pinch of flaked sea salt and transfer to wire rack to continue cooling.

Notes: To prevent spreading of these cookies while baking you can chill dough for an hour prior to baking. I didn't chill my dough and got the results photographed, but results seem to be varied based on feedback. store cookies in an airtight container for up to 5 days.