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
Scale
Chocolate Batter
- 6 Tablespoons salted butter cubed
- 6.5 oz dark chocolate bar (60–70% cocoa), chopped
- 1 tsp pure vanilla extract
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 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 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 1/4 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
