Name: Salted Caramel Brownie Cookies Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 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; 11 oz soft caramels (1 bag), unwrapped; 2 Tablespoons heavy cream; Flaky sea salt for topping

There’s something truly irresistible about that first bite of a perfectly chewy chocolate cookie dotted with gooey caramel and a sprinkle of sea salt. This Salted Caramel Brownie Cookies Recipe combines the fudgy richness of a brownie with the melt-in-your-mouth softness of a cookie, elevated by salty-sweet caramel pockets that take it over the top.

The image shows a group of five stacked dark brown cookies with cracked texture on a white marbled surface, each cookie having a smooth, shiny light caramel-colored dollop in the center sprinkled with coarse white salt. Around the stack lie more cookies of the same type, similarly topped with the caramel dollop and salt. In the lower right corner, a small white bowl contains extra caramel sauce with a gold spoon dipped inside. In the upper left background, a black bowl holds coarse white salt. The cookies appear rich and soft, and one cookie on the stack has a bite taken out, showing a slightly chewy inside. Scattered dark chocolate chunks are visible around the cookies. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Salted Caramel Brownie Cookies Recipe
Top Tip
How to Serve Salted Caramel Brownie Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salted Caramel Brownie Cookies Recipe

Why You'll Love This Recipe

I’ve made countless chocolate cookies over the years, but these salted caramel brownie cookies have a way of impressing everyone who tastes them. They strike the perfect balance between chewy, fudgy, sweet, and salty—something that keeps you sneaking “just one more.” Honestly, I find myself baking these whenever I want to surprise friends or just treat myself.

Fudgy, brownie-like texture: These cookies manage to capture the density and rich chocolate flavor of a brownie in cookie form.
Perfect salted caramel pockets: The melty caramel centers with a sprinkle of flaky sea salt create irresistible sweet and salty bites.
Glossy cracked tops: That classic crackly sheen not only looks beautiful but hints at the chewy texture inside.
Simple but impressive: Minimal ingredients, straightforward steps, but the result looks boutique bakery fabulous.

Ingredients & Why They Work

Each ingredient plays its part in creating the complex, satisfying texture and flavor of these salted caramel brownie cookies. I recommend high-quality chocolate and soft caramels for the best final taste, but you’ll find some easy swaps if that’s not on hand.

Flat lay of six cubed salted butter pieces, chopped dark chocolate bar segments, a small white bowl of pure vanilla extract, two whole brown eggs with clean shells, one whole egg yolk in a small white bowl, a small white bowl of granulated sugar crystals, a small white bowl of packed light brown sugar, a small white bowl of all-purpose flour, a small white bowl of Dutch-process cocoa powder, a small white bowl of baking powder, a small white bowl of fine salt, soft caramel squares unwrapped and arranged, a small white bowl of heavy cream, and a few flakes of sea salt flakes scattered artistically, all placed symmetrically on a simple white ceramic dish and small white bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted butter: Adds richness and moisture; salted helps deepen the flavor with a subtle saltiness.
Dark chocolate bar (60–70% cocoa): Provides intense chocolate flavor that balances the sweetness; chopped so it melts evenly.
Pure vanilla extract: Enhances all other flavors with warm, aromatic notes.
Large eggs & egg yolk: The eggs contribute structure and moisture; the extra yolk adds tenderness.
Granulated sugar & light brown sugar: The mix keeps the cookies chewy and gives a slight caramel undertone.
All-purpose flour: The base of the cookie dough, providing just enough gluten for chew but not toughness.
Dutch-process cocoa powder: Adds depth and richness to the chocolate notes with a smooth, mellow taste.
Baking powder: Gives just enough lift to prevent the cookies from being too dense.
Salt: Balances sweetness and enhances other flavors—never skip this!
Soft caramels (e.g., Werther’s or Kraft): The star of the show; melting them with heavy cream creates the luscious filling.
Heavy cream: Smooths out the caramel, ensuring it’s pourable but thick enough to stay in place.
Flaky sea salt: Sprinkled on top for that classic gourmet salty crunch against the sweet caramel.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often personalize this recipe depending on who I’m baking for and what I have on hand. It’s pretty forgiving, so swapping a few elements or adding extras can easily make it your own.

Variation: For a nutty twist, I sometimes fold in chopped toasted pecans or walnuts; their crunch contrasts so nicely with the gooey caramel.
Dairy-free alternative: Try swapping the butter for vegan butter and use coconut milk instead of heavy cream for a dairy-free take that still tastes indulgent.
Chocolate chips upgrade: Mix in both dark and white chocolate chips for an extra pop of flavor and visual appeal.
Spice it up: Adding a pinch of cinnamon or chili powder into the dough adds a fun warm twist that plays well with the caramel.

Step-by-Step: How I Make Salted Caramel Brownie Cookies Recipe

The image shows several round chocolate cookies arranged closely on a white marbled surface. Each cookie has two layers: a dark brown cracked chocolate base with a rough texture and a smooth golden caramel center, which is glossy and slightly liquid-looking. The caramel centers are sprinkled with small white salt flakes on top. There are pieces of dark chocolate scattered among the cookies. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt the Chocolate and Butter Smoothly

Start by melting your salted butter and chopped dark chocolate together in the microwave in 30-second bursts, stirring between each. This gentle melting prevents scorching and ensures a velvety mixture. Once melted, stir in the vanilla extract and let it cool slightly so it’s warm but not hot—it’s important so your eggs don’t scramble in the next step.

Step 2: Whip the Sugars and Eggs Until Fluffy

Using an electric mixer, beat the granulated and brown sugars with the eggs and egg yolk for about 3 to 4 minutes until the mixture is pale and thick. When you lift the whisk, it should drip slowly in thick ribbons. This step is key for that tender crumb and shiny cookie tops, so don’t rush it.

Step 3: Combine Chocolate and Dry Ingredients

With the mixer on low, slowly add the cooled chocolate butter mixture to the egg mixture until fully incorporated and no yellow streaks remain. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt, then gently fold this into your wet ingredients until you get a glossy brownie-like batter. This process helps keep the cookies chewy while still structured.

Step 4: Scoop, Bake and Shape

Drop the dough onto parchment-lined baking sheets using a medium cookie scoop (about 2 tablespoons) spacing them comfortably. Baking all dough at once maintains consistent oven temperature and gives you those signature crackly glossy tops. Bake at 350°F for 8-10 minutes until the tops are shiny and cracked but the centers are still soft. Once out of the oven, shape the cookies gently into circles with a round cutter or glass rim, then press a shallow well in the center with the back of a spoon to hold your caramel later.

Step 5: Prepare and Add the Salted Caramel

While the cookies cool on the baking sheet, melt your soft caramels with heavy cream in the microwave, heating in 30 second intervals and stirring until smooth. Let the caramel cool a bit until it’s pourable but thick enough to hold shape. Spoon the caramel into the indent of each cookie and sprinkle generously with flaky sea salt. Let them set for about 20 minutes to firm up before transferring to a wire rack or serving.

Top Tip

Having made the salted caramel brownie cookies dozens of times, I’ve found a few little tricks that make the biggest difference so your cookies turn out as stunning as they taste.

Use room temperature eggs: Cold eggs can cause the batter to curdle or not reach the fluffy texture needed, so be patient and let them warm up on the counter for about 30 minutes.
Don't overbake: Pull the cookies out when they look set but still feel soft in the center; they’ll firm up as they cool and stay delightfully chewy.
Shape while warm: The cookie edges become more malleable right after baking, which is the perfect time to nudge them into neat circles without cracking.
Caramel consistency matters: Let the caramel cool until it thickens to just the right viscosity—it should not be so runny that it spreads everywhere or so firm it won’t fill the wells.

How to Serve Salted Caramel Brownie Cookies Recipe

salted caramel brownie cookies - Serving Suggestion

Garnishes

Flaky sea salt sprinkled on top is my go-to garnish because it contrasts perfectly with the sweet caramel and enhances all the flavors. Sometimes, I add a tiny drizzle of melted dark chocolate for an extra touch of decadence, but honestly, the salt alone is magic.

Side Dishes

I love pairing these cookies with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a cozy afternoon, a cup of rich coffee or a bold black tea complements their deep chocolate and caramel notes beautifully.

Creative Ways to Present

For a special gathering, I arrange these cookies on a slate board with small bowls of extra caramel and sea salt for guests to customize. Another favorite is stacking them in pretty jars tied with rustic twine, which makes a lovely gift that looks as thoughtful as it tastes.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover salted caramel brownie cookies in an airtight container at room temperature for up to 3 days. The caramel can soften the cookies slightly over time, which I actually enjoy, but if you prefer them chewier, I recommend popping them in the fridge instead.

Freezing

Freezing works well! I freeze the baked cookies on a baking sheet first, then transfer to a freezer-safe container with parchment between layers to prevent sticking. Defrost at room temperature, and then refresh in a warm oven for 5 minutes—just enough to revive that fresh-baked taste and texture.

Reheating

When reheating, I find 10-15 seconds in the microwave brings back that soft, chewiness without melting the caramel too much. If you’re reheating multiple cookies, a brief blast in a 300°F oven (around 5 minutes) works perfectly as well.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate in this recipe?

You can substitute milk chocolate, but the cookies will be sweeter and less intensely chocolatey. For the best balanced flavor, especially with the salted caramel, dark chocolate (60–70%) is recommended.

How do I prevent the caramel from spreading too much on the cookies?

To keep caramel from spreading, make sure to wait until it cools after melting and thickens slightly before spooning it into the cookie wells. The indents you create after baking also help hold the caramel in place nicely.

Can I make the cookie dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Just bring it to room temperature for about 15 minutes before scooping and baking to ensure even cooking and texture.

Are these cookies suitable for freezing before adding caramel?

Absolutely! You can freeze baked cookies without caramel and add the caramel topping after thawing and warming slightly. This way, you avoid caramel hardening or becoming grainy during storage.

Final Thoughts

This Salted Caramel Brownie Cookies Recipe has become one of my all-time favorite ways to enjoy chocolate and caramel together—the way the salty, gooey caramel pools in the center feels like a little luxury every time. Giving these a try feels like welcoming a bakery treat right into your own kitchen, and I honestly can’t recommend it enough. Trust me, once you make these, they’ll become your go-to when you want to wow friends or just enjoy a truly special cookie moment.