Caramel Swirl Brown Butter Cookies — With Natural Brown Tint

Caramel Swirl Brown Butter Cookies — With Natural Brown Tint

Dolce Flav

Servings

24

Prep Time

25 minutes

Cook Time

14 minutes

Category

Natural Brown Food Color - Water Soluble

These cookies begin by browning butter to develop a nutty, toffee-like base, then you swirl in a soft caramel ribbon and a drop of Natural Brown Food Color to deepen the brown tones. After chilling, the dough is portioned and baked until the edges are crisp and interiors remain chewy. The Natural Brown tint helps give the cookies a consistent warm caramel color without affecting flavor. Serve slightly warm with melty ribbons of caramel inside.

Ingredients

  • 1 cup (227 g) unsalted butter
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 tsp pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp fine salt
  • ¼ cup (60 ml) prepared soft caramel sauce (room temp)
  • ½ tsp Natural Brown Food Color (water-soluble extract) — adjust a few drops to deepen the color

Directions

  1. Brown the butter
    In a light-colored saucepan, melt butter over medium heat, stirring constantly. Let it bubble and foam, then swirl until the milk solids turn golden brown and the aroma is nutty. Immediately pour into a bowl and let it cool slightly.

  2. Make the cookie dough
    In a mixing bowl, whisk together brown sugar, granulated sugar, and cooled browned butter until well combined. Beat in the egg, egg yolk, and vanilla until smooth. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing just until incorporated.

  3. Add color and caramel swirl
    Stir in the Natural Brown Food Color (start with half the amount, then add more if needed) to deepen the dough color. Then gently fold in soft caramel sauce, creating visible swirls (don’t fully blend).

  4. Chill the dough
    Cover and chill for at least 30 minutes or up to 2 hours. Chilling firms the dough and helps control spreading.

  5. Bake the cookies
    Preheat oven to 350 °F (175 °C). Line baking sheets with parchment. Scoop dough (about 1.5 tbsp per cookie) onto sheets spaced 2 inches apart. Bake for 12–14 minutes, until edges are set and lightly golden (centers may still look soft). Remove and cool on pan for 5 minutes, then transfer to wire racks to cool completely.

  6. Serve & store
    Serve warm so caramel is soft and gooey. Store cooled cookies in an airtight container at room temperature for up to 4 days.