Description
These Salted Caramel Brownie Cookies combine the rich fudgy texture of brownies with the chewiness of cookies, topped with a luscious salted caramel center. Perfectly crackly on top and soft inside, these cookies are decadent treats for chocolate and caramel lovers.
Ingredients
Scale
Chocolate Base
- 6 Tablespoons salted butter cubed
- 6.5 oz dark chocolate bar (60–70 % cocoa), chopped
- 1 tsp pure vanilla extract
Wet Ingredients
- 2 large eggs room temperature
- 1 large egg yolk room temperature
Sugars
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
Dry Ingredients
- 1 1/2 cups all-purpose flour spooned and leveled
- 1/4 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Caramel Topping
- 11 oz soft caramels (1 bag), unwrapped
- 2 Tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Preheat and prepare: Adjust the oven rack to the middle position and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Melt butter and chocolate: In a microwave-safe bowl, melt the cubed butter and chopped dark chocolate together in 30 second increments until smooth. Stir in the vanilla extract and allow the mixture to cool slightly.
- Beat eggs and sugars: In a large bowl using an electric mixer or stand mixer with a whisk attachment, beat the granulated sugar, brown sugar, eggs, and egg yolk together until pale and very fluffy, about 3-4 minutes, until the mixture falls in thick ribbons.
- Combine chocolate with eggs: With the mixer running on low speed, slowly pour in the chocolate mixture and beat until combined with no yellow streaks visible.
- Mix dry ingredients and fold: Stir together the cocoa powder, flour, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet chocolate mixture until smooth and glossy like brownie batter.
- Scoop dough: Using a 2 Tablespoon cookie scoop, portion the dough evenly onto the prepared baking sheets. You should have about 16 cookies spaced comfortably on two sheets. Work quickly to preserve the batter's texture for crackly tops.
- Bake: Bake in the preheated oven for 10 minutes until the cookies are shiny and cracked on top but still soft in the center.
- Shape cookies and create indent: Immediately after baking, use a round cookie cutter or glass rim to slightly nudge the cookies into perfect circles. Then use the back of a tablespoon to press a shallow indent into the center of each warm cookie. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Prepare caramel topping: While cookies cool, combine the soft caramels and heavy cream in a microwave-safe bowl. Heat in 30 second increments, stirring until melted and smooth. Let the caramel cool for 5 minutes until pourable but thick.
- Add caramel and finish: Spoon the caramel into each cookie indent. Sprinkle flaky sea salt on top. Allow the caramel to set for about 20 minutes before serving.
Notes
- Using room temperature eggs helps achieve a fluffier batter.
- Do not overbake; the cookies should be soft in the center for the best texture.
- Work quickly when scooping and shaping to preserve the crackly tops.
- You can substitute soft caramels with homemade caramel sauce if desired.
- Flaky sea salt enhances the flavor contrast but can be omitted if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
