Imagine biting into a cookie that's fudgy like a brownie, topped with luscious, gooey caramel and finished with just a hint of sea salt—that's exactly what this Salted Caramel Brownie Cookies Recipe delivers. It's the perfect sweet-salty treat you didn’t know you needed but will keep coming back for.
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Why You'll Love This Recipe
From the moment I made these Salted Caramel Brownie Cookies, I knew I hit on something special. They combine the rich, dense texture of a brownie with the chewy, caramel-centered magic that makes every bite unforgettable. The salty finish is just the cherry on top.
- Brownie-like texture: These cookies aren’t your everyday sugary snack—they have the fudgy depth of a brownie in cookie form.
- Salted caramel center: The gooey caramel nestled right inside is both indulgent and surprising.
- Glossy cracked tops: Those shiny, crackly tops make them look bakery-worthy and irresistibly inviting.
- Quick and simple: You can have these dreamy cookies on your plate in under 30 minutes!
Ingredients & Why They Work
This Salted Caramel Brownie Cookies Recipe relies on classic baking ingredients, but the combination is where the magic lies. Each one brings something important to the table, and choosing quality products makes a noticeable difference.
- Salted butter: Adds richness and a hint of saltiness that balances the sweet caramel perfectly.
- Dark chocolate bar (60–70% cocoa): Gives a deep chocolate flavor and beautiful fudgy texture when melted.
- Pure vanilla extract: Enhances flavor and rounds out the chocolate notes.
- Large eggs and yolk: Provide structure and moisture, plus help create that lovely dense brownie-like crumb.
- Granulated and light brown sugar: A combo that ensures both sweetness and chewiness.
- All-purpose flour: The base that holds everything together without weighing it down.
- Dutch-process cocoa powder: Deepens chocolate flavor and darkens the dough color for that classic brownie look.
- Baking powder: Delivers just enough lift so cookies aren’t too flat.
- Salt: Essential to enhance all the sweet flavors and keep the caramel interest alive.
- Soft caramels: Creating that irresistible gooey center—choose quality caramels like Werther’s for best results.
- Heavy cream: Smooths out the caramel, making it perfectly pourable yet thick enough to stay put.
- Flaky sea salt: The crowning touch giving bursts of salty crunch on top.
Make It Your Way
I love tweaking sweet recipes, and these cookies are no exception. You can easily customize them to suit your mood or what’s in your pantry without losing their magical combo of fudgy chocolate and gooey caramel.
- Chocolate swap: I’ve experimented with semi-sweet chocolate chunks instead of bars, and it still works wonderfully for a bit sweeter and chunkier bite.
- Dairy-free option: Try using vegan butter and a plant-based cream alternative for the caramel topping; it’s a bit of a game changer for intolerances.
- Add nuts: Chopped toasted pecans or walnuts add a gorgeous crunch that contrasts perfectly with the softness.
- Spice it up: A dash of cinnamon or pumpkin pie spice in the batter subtly warms the flavor—perfect for chilly evenings.
Step-by-Step: How I Make Salted Caramel Brownie Cookies Recipe
Step 1: Getting the chocolate and butter just right
Start by melting your cubed salted butter and chopped dark chocolate together in a microwave-safe bowl. I do 30-second bursts, stirring each time, so nothing scorches. The goal is smooth, glossy chocolate butter—this sets the rich foundation for your cookies. Stir in the vanilla while it’s warm and let it cool slightly so it doesn’t cook the eggs later.
Step 2: Whipping up fluffy eggs and sugar
In a separate large bowl, beat the sugars with the eggs until the mixture is pale and fluffy—this usually takes me around 3 to 4 minutes with an electric mixer. You’re looking for it to fall in thick ribbons when you lift your whisk out. This step is key to getting those light, yet fudgy cookies.
Step 3: Combine and fold your dry ingredients
Pour the cooled chocolate butter mix into the egg mixture on low speed, just until homogeneous and no yellow streaks appear. Then, gently fold in your sifted flour, cocoa powder, baking powder, and salt. The texture should be smooth and glossy, nearly like traditional brownie batter with a rich sheen that promises fudginess.
Step 4: Scooping and baking
Using a medium cookie scoop, portion out the dough onto parchment-lined baking sheets. I usually split the dough across two trays so there’s enough space for the cookies to spread without sticking. Bake at 350°F for 8-10 minutes—mine took just 8 minutes for that perfect cracked, shiny top while still soft inside. Don’t overbake; fresher is better for that chewy texture!
Step 5: Dimpling and caramel filling
Right out of the oven, I nudge the warm cookies into perfect circles using a cookie cutter or glass rim. Then, using the back of a spoon, I press a small shallow well in the center of each cookie so it holds the caramel nicely without spilling over.
Step 6: Melting and adding the caramel
While the cookies cool on the sheet, melt your soft caramels with heavy cream in the microwave in 30-second bursts. Allow the mixture to cool about 5 minutes until it's thick but still pourable, then spoon it into the cookie wells. Finish with a sprinkle of flaky sea salt for that signature salty-sweet personality.
Step 7: Letting the magic set
Give the cookies about 20 minutes to set the caramel filling before moving them to a wire rack. This patience pays off with the ultimate texture contrast and cooking satisfaction.
Top Tip
Having made this Salted Caramel Brownie Cookies Recipe multiple times, I’ve learned a few tricks that really up the game and make baking easier and more foolproof.
- Don’t skip the cooling step before adding caramel: Adding caramel to hot cookies can make it runny and mess up the texture.
- Use good quality dark chocolate: It makes a noticeable difference in flavor and texture—the fudginess improves dramatically.
- Shape cookies while warm: This helps you get those perfect round edges instead of lumpy or cracked shapes.
- Flaky sea salt is essential: Regular table salt won’t give you that satisfying crunch and burst of salty flavor that balances this cookie perfectly.
How to Serve Salted Caramel Brownie Cookies Recipe
Garnishes
I love to top these cookies with a few extra flakes of sea salt and, if I’m feeling fancy, a tiny drizzle of melted dark chocolate for extra decadence. Sometimes I sprinkle a pinch of cocoa powder or finely chopped toasted nuts around the edges for an impressive finishing touch.
Side Dishes
These cookies go beautifully with a simple glass of cold milk, a cup of robust coffee, or even warm vanilla ice cream if you’re serving a crowd. If you want to keep things cozy, a dollop of whipped cream and some fresh berries on the side is a lovely complement.
Creative Ways to Present
For parties, I like to arrange these cookies on a rustic wooden board with scattered caramel bits and small bowls of extra sea salt and chocolate sauce for dipping. I’ve even served them on tiered dessert trays decorated with edible flowers to wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover cookies store best in an airtight container at room temperature. I usually keep them separated with parchment paper layers to prevent sticking. They stay fresh for about 3 days without losing that gooey charm.
Freezing
You can freeze these cookies before adding the caramel topping. Just scoop the dough onto a tray, freeze until firm, then transfer to a zip-lock bag. When ready, bake from frozen, adding an extra minute or two. For leftover baked cookies, freeze them wrapped well to maintain freshness.
Reheating
Warming up your cookies for 10-15 seconds in the microwave brings back softness and revives the caramel's gooey texture. Just be careful not to overheat, or the caramel can get runny.
Frequently Asked Questions:
You can, but the cookies will be sweeter and less rich. Dark chocolate provides a deeper flavor and better complements the salted caramel. If you prefer milk chocolate, consider reducing the sugar slightly to balance the sweetness.
Make sure to use fresh baking powder and avoid over-mixing the dough once the flour is added. Also, chilling the dough briefly before baking can help maintain shape. Baking the cookies promptly after scooping ensures those lovely crackly tops.
Yes! You can prepare the dough a day ahead and store it tightly covered in the fridge. Let it come to room temperature before scooping and baking. This can even deepen the flavors, making your cookies taste better.
Soft caramel candies, like Werther’s or Kraft, are ideal because they melt smoothly and hold their shape well after cooling. Avoid hard caramels or caramel sauces that are too runny.
Final Thoughts
This Salted Caramel Brownie Cookies Recipe isn’t just another cookie—it’s a little experience of chocolate caramel heaven in every bite. I never get tired of making these because they bring such joy to anyone who tries them—and I’m sure you’ll find the same after your first batch. Trust me, once you make and share these, they’ll become your go-to cookie for treats, celebrations, and casual get-togethers alike.
Print
Salted Caramel Brownie Cookies 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 the rich, fudgy texture of brownies with the chewy delight of cookies, topped with luscious homemade salted caramel for an indulgent treat perfect for any occasion.
Ingredients
Chocolate Batter
- 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
Caramel Topping
- 11 oz soft caramels (1 bag), unwrapped
- 2 Tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Preheat Oven and Prepare Baking Sheets: Adjust the oven rack to the middle position and preheat to 350°F. Line 2 large baking sheets with parchment paper to prevent sticking.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the cubed butter and chopped dark chocolate in 30 second increments, stirring until completely 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 until pale and very fluffy, about 3 to 4 minutes, until thick ribbons form when the whisk is lifted.
- Incorporate Chocolate Mixture: With the mixer on low, gradually pour in the melted chocolate mixture and mix until fully combined with no yellow streaks remaining.
- Combine Dry Ingredients and Fold: In a separate bowl, whisk together the 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 Dough onto Baking Sheets: Use a medium 2 tablespoon cookie scoop to portion out the dough onto the prepared baking sheets, making about 16 cookies total, spaced comfortably to allow spreading. Bake soon after scooping to achieve glossy, crackly tops.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the tops are shiny and cracked but the centers remain soft. Eight minutes is optimal for a fudgy center.
- Shape Cookies and Create Indentations: Right after removing from the oven, use a round cookie cutter or glass rim to gently shape the cookies into perfect circles. Use the back of a small spoon to press a shallow indentation into the center of each warm cookie. Let cookies cool on the baking sheet for 10 minutes before transferring them 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 each until fully melted and smooth. Let the caramel sit for 5 minutes to thicken slightly, ensuring it’s pourable but holds shape.
- Fill Cookies and Add Sea Salt: Spoon the thickened caramel into the indentations of each cookie. Sprinkle the tops lightly with flaky sea salt. Allow the caramel filling to set for about 20 minutes before serving.
Notes
- Using room temperature eggs ensures better incorporation and fluffiness.
- For extra chocolate intensity, consider folding in ¼ cup chocolate chips before baking.
- Make sure not to overbake to keep the cookies fudgy and soft inside.
- If you don’t have Dutch-process cocoa, natural cocoa powder can be substituted but expect a slightly different flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use soft caramels like Werther’s or Kraft for smooth melting; avoid hard caramel candies.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg




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