Salted Caramel Brown Butter Cookies

1 . Stage

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.

2 . Stage

Place unwrapped chocolate kisses in the freezer.

3 . Stage

Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

4 . Stage

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.

5 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

6 . Stage

Drop chilled dough by tablespoonfuls onto the prepared baking sheets.

7 . Stage

Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.

8 . Stage

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.