Step 1

You will need to make the brown butter in advance and let it cool completely. To brown butter, just melt about 1 cup of butter in a small saucepan over medium heat and watch it carefully until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. Allow the brown butter to cool to room temperature and solidify. Use 2/3 cup of the browned butter.

Step 2

Cream the brown butter with the brown sugar and vanilla extract until light and fluffy.

Step 3

Add the egg and beat well for 2-3 minutes.

Step 4

Sift together the flour and baking soda.

Step 5

Fold into the creamed mixture until all the flour is incorporated and a soft dough forms.

Step 6

Cover or wrap the dough and chill for at least 30-60 minutes.

Step 7

The caramel candy works best in these cookies if they are pounded to about half their original thickness. You can pound them with a flat meat mallet, a marble rolling pin or just press them hard with a wooden spoon; whatever works.

Step 8

Preheat oven to 350 degrees F.

Step 9

Roll the dough into 1 1/2 inch balls. I used 1 1/2 ounces of dough per cookie or about 43-45 grams.

Step 10

Push a flattened caramel candy right into the center of the dough ball, pushing and pressing the dough completely around the candy and pinching together well to seal.

Step 11

Flatten slightly with the palm of your hand to form into thick disks.

Step 12

Place the prepared dough disks onto a parchment lined baking sheet about 2 inches apart.

Step 13

Bake for 15-17 minutes or until they just start to turn brown at the bottom edges.

Step 14

Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.

Step 15

Store in airtight containers. the cookies also freeze well.

Step 16

These are best served warm from the oven but 10-20 seconds in the microwave before serving will also soften the caramel and give them that gooey, fresh from the oven taste and texture.