Best 6 Salted Caramel Kiss Cookie Recipes

SALTED CARAMEL BROWN BUTTER COOKIES

Steps:

• Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
• Place unwrapped chocolate kisses in the freezer.
• Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
• Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
• Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

SALTED CARAMEL CHOCOLATE SANDWICH COOKIE

Steps:

• Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
• Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
• Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
• Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
• Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
• To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.

CHOCOLATE CARAMEL KISS COOKIES

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

SALTED CARAMEL COOKIES

Steps:

• Position oven racks near the center and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix until well combined, about 1 minute. Scrape down the sides of the bowl.
• Add the flour, baking soda and fine sea salt and mix until fully incorporated. Scrape the dough out of the bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Refrigerate for at least 30 minutes.
• Scoop the dough into 1 1/2-tablespoon-size portions (you should have about 20). Using your hands, roll the dough into balls and place on the baking sheets, staggering dough and leaving about 2 1/2 inches between pieces.
• Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (they should be about 1/3-inch thick).
• Bake the cookies, rotating the sheets halfway through baking, until the edges are golden brown, 9 to 11 minutes. Let cool completely.
• Place the unwrapped caramels and cream in a microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 to 45 seconds and stir well. Continue to microwave in 15-second increments until the caramels are fully melted and smooth, 1 to 2 minutes. (You could also do this on the stovetop in a small saucepan over medium-low heat.)
• Once the cookies have cooled completely, spoon a generous teaspoon of caramel into the center of each cookie. Spread the caramel evenly over the surface, leaving a 1/4-inch uncoated edge. Sprinkle flaky sea salt on top.
• If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, or over medium-low heat on the stovetop, until fluid.
• Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.

SALTED CARAMEL CHOCOLATE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Count out 25 caramels for the drizzle to go on top of cookies, set aside.
• Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
• In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
• In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
• Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
• Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
• Bake for 8-10 minutes (be careful not to overbake them).
• Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
• While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
• Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
• Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
• Makes about 30 cookies.

SALTED CARAMEL KISS COOKIE

Steps:

• 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 approx 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.