There’s something irresistibly decadent about the mix of brownie and cookie that makes this Salted Caramel Brownie Cookie Recipe a true showstopper. Gooey caramel meets rich chocolate with just the right hint of salt—trust me, it’s worth every minute in the kitchen.
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Why You'll Love This Recipe
I still remember the first time I made these salted caramel brownie cookies—I couldn’t stop sneaking bites while they cooled! What makes this recipe so special is the perfect balance of textures and flavors that feels both homemade and a little bit fancy.
- Decadent Flavor Fusion: The way rich, fudgy brownie meets the classic chewiness of a cookie is just dreamy.
- Sweet and Salty Harmony: Flaky sea salt sprinkled on top elevates the caramel's sweetness without overpowering.
- Simple Yet Impressive: It looks bakery-worthy but comes together with straightforward ingredients and steps.
- Perfect for Sharing: Whether it’s a casual hangout or a special occasion, these cookies always earn compliments and second helpings.
Ingredients & Why They Work
This Salted Caramel Brownie Cookie Recipe is all about quality ingredients working in harmony. Think velvety butter and bittersweet chocolate creating that brownie base, while soft caramels bring in gooey magic. Here’s a quick rundown of why each ingredient plays a starring role.
- Salted Butter: Adds richness and helps create the perfect tender texture. Using salted butter gives the recipe a natural salt balance but you can adjust if needed.
- Dark Chocolate: Look for 60–70% cocoa for that deep, slightly bitter kick that complements caramel beautifully.
- Vanilla Extract: It boosts all the flavors and rounds out the chocolate taste.
- Eggs and Egg Yolk: They are key for that chewy, fudgy interior — don’t skip the extra yolk!
- Granulated and Brown Sugar: The combo creates chewiness and keeps the cookies moist with just a hint of caramel flavor from brown sugar.
- All-Purpose Flour: Spoon and level it for accuracy; too much can make cookies dense.
- Dutch-Process Cocoa Powder: Gives the cookies a rich chocolate flavor and lovely color without bitterness.
- Baking Powder and Salt: Both work together to balance sweetness and help with texture.
- Soft Caramels: Choose a good quality brand like Werther’s to achieve that gooey, melt-in-your-mouth center.
- Heavy Cream: Used to melt caramels smoothly without toughening them.
- Flaky Sea Salt: Sprinkled on top for that final flavor pop and irresistible crunch.
Make It Your Way
I love to tweak this Salted Caramel Brownie Cookie Recipe depending on the mood or occasion. Once, I added a handful of chopped toasted pecans for a nutty crunch, which totally amped up the texture and flavor. And if you’d like to go dairy-free, swapping in plant-based butter and a non-dairy caramel option works surprisingly well.
- Variation: Swapping dark chocolate for milk chocolate yields a sweeter cookie that my kids adore. If you prefer a richer, more intense flavor, stick to the bittersweet chocolate.
- Dietary Mods: Gluten-free all-purpose flour blends work here—just double check the blend includes xanthan gum for structure.
- Seasonal Twist: Try stirring a teaspoon of cinnamon or espresso powder into the batter for a festive touch.
- Difficulty: Even if you’re new to baking, the step-by-step instructions make this recipe approachable and foolproof.
Step-by-Step: How I Make Salted Caramel Brownie Cookie Recipe
Step 1: Melting the Magic
Start by melting salted butter and chopped dark chocolate together in the microwave in 30-second bursts. Stir gently between bursts to avoid scorching. When smooth and glossy, stir in vanilla extract and let it cool just a bit so it won’t cook the eggs later. Trust me, rushing this step can scramble your batter, so patience here is key.
Step 2: Whip It Good
In a large bowl, beat together granulated sugar, brown sugar, eggs, and egg yolk until the mixture becomes pale and fluffy—about 3 to 4 minutes. You want that ‘ribbon stage’ when you lift the whisk and the batter falls back thickly. This step helps your cookies rise slightly and get that tender chewiness.
Step 3: Blend and Fold
Slowly pour the cooled chocolate mixture into your whipped eggs while mixing on low to keep everything even. Then, sift together your cocoa powder, flour, baking powder, and salt before gently folding them in. The batter should be smooth and glossy like brownie batter—a little thick but inviting. If you want to add chocolate chips here, this is the moment.
Step 4: Scoop and Bake
Using a 2-tablespoon scoop, portion cookie dough onto parchment-lined baking sheets, spacing them comfortably apart. Get all your cookies scooped quickly—this ensures even baking with those signature glossy, crackly tops. Bake at 350°F for 8–10 minutes. I usually do 8 for that soft center with cracked, shiny tops that hint at fudge within.
Step 5: Shape and Fill
Right out of the oven, use a round cookie cutter or glass rim to gently nudge the cookies into perfect circles. While still warm, press a shallow indentation into each cookie’s center with the back of a spoon—the perfect nest for your caramel.
Step 6: Caramel Time
In a microwave-safe bowl, melt soft caramels with heavy cream in 30-second increments until smooth and silky. Let the caramel cool for about 5 minutes so it’s thick but pourable. Spoon caramel into each cookie center, then sprinkle flaky sea salt on top and let them set for 20 minutes. Watching that caramel cool and thicken is almost as satisfying as the first bite.
Top Tip
Over the years, I've learned a few tricks that really make the difference when baking the Salted Caramel Brownie Cookie Recipe. These tips have saved me from soggy centers and caramel disasters—and I want you to get the same great results every time.
- Don’t Skip the Cooling: Allow your melted chocolate and butter to cool slightly before adding to eggs to prevent curdling or scrambling the batter.
- Watch Your Bake Time: 8 minutes is usually perfect for soft, fudgy centers; a minute too long can dry them out, so set a timer and check early.
- Shape While Warm: Shaping cookies right after baking helps achieve that beautiful even circle and makes room for caramel without cracking.
- Caramel Consistency: Let the melted caramel cool just enough before filling, so it doesn’t run everywhere but still spreads nicely.
How to Serve Salted Caramel Brownie Cookie Recipe
Garnishes
I’m a big fan of simply topping these cookies with a pinch of flaky sea salt to balance the sweetness and add a delightful crunch. Sometimes I add a tiny drizzle of melted chocolate or a sprinkle of crushed nuts when serving for a restaurant-style finish that always wows guests.
Side Dishes
Pairing these salted caramel brownie cookies with a scoop of vanilla ice cream or a cup of freshly brewed coffee turns dessert time into a cozy indulgence. For parties, I love setting up a dessert platter with fresh berries and whipped cream alongside.
Creative Ways to Present
For special occasions, I arrange these cookies stacked with parchment paper between layers inside a mason jar, tied with twine and a handwritten tag. It’s something simple but feels thoughtful. You could also place a single cookie on a mini dessert plate with a caramel drizzle and edible gold dust for a touch of glam.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store these salted caramel brownie cookies in an airtight container at room temperature. They stay delicious for about 3 days, but honestly, they rarely last that long in our house! For the best texture, avoid stacking them too tightly to preserve the caramel indent and keep the tops crisp.
Freezing
These cookies freeze beautifully, either before or after adding caramel. If freezing before, scoop the dough onto a baking sheet, freeze until firm, then transfer to a zip-top bag. Bake directly from frozen—just add a couple minutes to baking time. If freezing baked cookies, layer parchment between them and thaw at room temp before serving.
Reheating
To revive leftovers, pop a cookie in the microwave for about 10 seconds or warm gently in a low oven (around 300°F) for a few minutes. This softens the caramel center without melting it away. Just beware of overheating—it can make the caramel tough or the cookie dry.
Frequently Asked Questions:
Absolutely! While I prefer dark chocolate for its rich depth, milk chocolate or semi-sweet chocolate chips work too. Just keep in mind milk chocolate will make it sweeter and lighter in flavor.
Make sure to let the melted caramel cool for about 5 minutes after melting so it thickens up. Then, use just enough to fill the indent without overflowing. Pressing a shallow well in the cookie center right after baking really helps hold the caramel in place.
Yes! You can prepare the dough a day in advance and refrigerate it tightly covered. Bring it back to room temperature before scooping and baking for best results.
Store completely cooled cookies in an airtight container at room temperature, layering with parchment paper to avoid sticking. They’re best eaten within 3 days but can be frozen for longer storage. Avoid refrigerating, which can dry them out.
Final Thoughts
Honestly, the Salted Caramel Brownie Cookie Recipe has become one of my favorite treats to bake and share. The combination of textures, that shiny crackly surface, and the gooey salted caramel top makes it feel like a little celebration in every bite. I hope you give this recipe a try—you’ll find it’s the perfect sweet fix when you want something impressive yet easy to make.
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Salted Caramel Brownie Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Brownie Cookies combine rich dark chocolate brownie batter with a gooey homemade salted caramel center, topped with flaky sea salt for the perfect balance of sweetness and saltiness. Bite into a glossy, crackly cookie exterior with a soft, fudgy middle and delicious caramel surprise.
Ingredients
Chocolate Brownie Cookie Dough
- 6 Tablespoons salted butter, cubed
- 6.5 oz dark chocolate bar (60–70% cocoa), chopped
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ cups all-purpose flour, spooned and leveled
- ¼ cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Salted Caramel Topping
- 11 oz soft caramels (1 bag), unwrapped (e.g. Werther’s or Kraft)
- 2 Tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Preheat oven and prepare pans: Adjust the oven rack to the middle position and preheat to 350°F. Line two large baking sheets with parchment paper for easy cookie removal.
- Melt butter and chocolate: In a microwave-safe bowl, melt the cubed salted butter and chopped dark chocolate together in 30 second increments, stirring between each until smooth. Stir in the vanilla extract and let the mixture cool slightly.
- Beat eggs and sugars: Using an electric mixer with a whisk attachment, beat the granulated sugar, light brown sugar, eggs, and egg yolk together on medium-high speed until pale, fluffy, and thick ribbons form when lifting the whisk, about 3-4 minutes.
- Add chocolate mixture: With the mixer running on low speed, gradually pour the cooled chocolate and butter mixture into the egg mixture. Beat until well combined and no yellow streaks remain.
- Combine dry ingredients: In a separate bowl, whisk together flour, Dutch-process cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet batter until smooth and glossy, similar to brownie batter.
- Scoop the dough: Use a 2 Tablespoon cookie scoop to portion the dough onto the prepared baking sheets, making about 16 cookies total. Space them comfortably across two sheets to bake quickly and evenly for the best shiny, crackly tops.
- Bake cookies: Bake in the preheated 350°F oven for 8 minutes, until the tops are shiny and cracked but centers remain soft.
- Shape and indent cookies: Immediately after removing from the oven, use the rim of a round cookie cutter or glass to gently nudge each cookie into a perfect circle. Press a shallow indent into the center of each cookie using the back of a small spoon while still warm. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Prepare caramel topping: While cookies cool, combine the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat in 30 second increments, stirring between intervals until the caramels are fully melted and smooth. Let caramel cool for 5 minutes until thick but still pourable.
- Fill cookies and finish: Spoon the caramel into the indent of each cooled cookie. Sprinkle each generously with flaky sea salt. Allow caramel to set for about 20 minutes before serving.
Notes
- For best results, use room temperature eggs to help achieve a fluffy batter.
- Use a good quality dark chocolate with 60-70% cocoa for rich flavor.
- Be careful not to overbake; cookies should be soft in the center when done.
- The caramel should be warm and slightly cooled so it holds its shape without melting the cookies.
- Flaky sea salt can be substituted with coarse kosher salt if needed, but flaky salt provides the best texture and flavor contrast.
- Store cookies in an airtight container at room temperature for up to 3 days to keep the caramel soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
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