Salted Caramel Brown Butter Cookies
Do not substitute margarine for butter.
Watch the butter carefully as you are browning it, it can quickly go from browned butter to burnt butter in a matter of seconds. Watch for the foaming after about 5 minutes, after it subsides is usually when it is ready. If the butter is cooked too long you will know from the burnt smell. Throw it away and start over.
Freeze unwrapped chocolate caramel candies before pressing into the cookies. This helps the already easily meltable candies from melting too much.
Also important to allow the cookies to cool completely, to allow the candies to become firm again and not so soft from the warm cookies. Can refrigerate for 30 minutes, if you like.