Salted Caramel Brownie Cookies

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As if combining a cookie and a brownie wasn’t good enough already, I added a little salted caramel. Chewy fudge brownies & pools of gooey salted caramel get combined into the perfect bite! This recipe comes together super quick and only requires minimal chilling time, and to imagine these straight out of the oven with a scoop of ice cream! That said these would also make terrific ice cream sandwiches.

The cookies set up overtime but will keep their same fudgy interior, they also stack or package very well making them perfect for giving to friends and family. This recipe alone makes awesome brownie cookies, if desired you could omit the caramel and salt. Or you could get creative and add some other toppings of choice! You can’t go wrong with a brownie cookie, the proof is in the picture!

Some of my other favorite cookie recipes:

Chocolate Thumbprint Cookies with Raspberry Compote

Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache

Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies

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Instructions

In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine the eggs, sugars, vanilla, baking soda, and salt. Beat until combined and thick, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides.

Sift in the flour and cocoa powder, mix on low until fully incorporated. Cover and chill for 30-60 minutes.

Preheat oven to 350 degrees F and grease or line a cookie sheet. Using a 2 tablespoon cookie scoop or a measuring spoon, scoop dough out onto the prepared cookie sheet. Spread about 2 inches apart. Press a couple chunks of caramel into each cookies.

Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with flaky salt, the cookies will be very soft and gooey when they come out of the oven, . Allow to set for about 5 minutes before transferring to a cooling rack to finish cooling. Repeat with the remaining cookie dough, you will most likely have a few caramels left.

Enjoy while warm or keep in an airtight container for 4-5 days! These will stay fudgy on the inside.

Notes

**Kitchen scissors make cutting the caramels easy – you can leave the caramels whole if desired.

**The cookie dough can be chilled for up to 24 hours, allow it to come to room temperature before baking.

**These can get a little messy while they bake, I recommend lining your cookie sheet with parchment paper to not only make it easy to transfer the cookies but also to make clean up easier!

Salted Caramel Brownie Cookies

Chewy fudge brownies and salted caramel combined into the perfect cookie!
5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Cost: $
Servings: 2 Dozen

Ingredients

  • 1 Stick Butter
  • 12 oz Semi Sweet or Milk Chocolate chips
  • 3 Eggs, room temperature
  • 1/2 cup Brown sugar, packed
  • 3/4 cup White sugar
  • 1 tbsp Vanilla extract
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup All purpose flour
  • 1/4 cup Unsweetened cocoa powder
  • 1 12 oz package Individually wrapped chewy caramels, unwrapped and cut into chunks
  • Flaky salt, for sprinkling

Instructions

  • In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment combine the eggs, sugars, vanilla, baking soda, and salt. Beat until combined and thick, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides.
  • Sift in the flour and cocoa powder, mix on low until fully incorporated. Cover and chill for 30-60 minutes.
  • Preheat oven to 350 degrees F and grease or line a cookie sheet. Using a 2 tablespoon cookie scoop or a measuring spoon, scoop dough out onto the prepared cookie sheet. Spread about 2 inches apart. Press a couple chunks of caramel into each cookies. Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with flaky salt, the cookies will be very soft and gooey when they come out of the oven, . Allow to set for about 5 minutes before transferring to a cooling rack to finish cooling. Repeat with the remaining cookie dough, you will most likely have a few caramels left.
  • Enjoy while warm or keep in an airtight container for 4-5 days! These will stay fudgy on the inside.

Notes

**Kitchen scissors make cutting the caramels easy – you can leave the caramels whole if desired.
**The cookie dough can be chilled for up to 24 hours, allow it to come to room temperature before baking.
**These can get a little messy while they bake, I recommend lining your cookie sheet with parchment paper to not only make it easy to transfer the cookies but also to make clean up easier!
 

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