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.
Jump to:
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.

- 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.
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

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

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:
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.
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.
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.
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.
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 and a sprinkle of flaky sea salt for the perfect balance of sweet and salty.
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
Salted Caramel Topping
- 11 oz soft caramels (1 bag), unwrapped
- 2 Tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Preheat and prepare baking sheets: Adjust the oven rack to the middle position and preheat the oven to 350°F. Line two large baking sheets with parchment paper to prevent sticking.
- Melt butter and chocolate: In a microwave-safe bowl, melt the cubed salted butter and chopped dark chocolate together in 30-second increments, stirring in between, until smooth. Stir in the vanilla extract and allow to cool slightly.
- Whip eggs and sugars: Using an electric mixer or stand mixer with the whisk attachment, beat the granulated sugar, light brown sugar, eggs, and egg yolk together on high speed for 3-4 minutes until pale and fluffy, forming thick ribbon-like trails when the whisk is lifted.
- Combine chocolate mixture: With the mixer on low, gradually pour in the melted chocolate mixture and beat until fully incorporated with no streaks remaining.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt.
- Fold dry ingredients: Gently fold the dry ingredients into the wet chocolate batter until smooth and glossy, resembling brownie batter.
- Scoop dough onto baking sheets: Use a 2 Tablespoon cookie scoop to portion out about 16 cookies evenly onto the prepared baking sheets, spacing them comfortably.
- Bake the cookies: Bake in the preheated oven for 8 minutes until the tops are shiny and cracked, but the centers remain soft.
- Shape cookies and create indentations: Remove from oven and immediately nudge cookies into perfect circles with a cookie cutter or glass rim. Press a shallow indent into the center of each warm cookie using the back of a small spoon. Let cool on the baking sheet for 10 minutes.
- Prepare caramel filling: While cookies cool, combine the soft caramels and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until fully melted and smooth. Allow to cool for 5 minutes until thick but pourable.
- Fill and finish cookies: Spoon the caramel into the indentations on each cookie. Sprinkle the tops with flaky sea salt and let the caramel set for about 20 minutes before serving.
Notes
- For room temperature eggs, remove them from the refrigerator about 30 minutes prior to baking.
- If you don’t have Dutch-process cocoa powder, natural cocoa can be substituted but will alter flavor slightly.
- Use soft caramels for easy melting; avoid hard caramel candies.
- To speed up caramel setting, refrigerate cookies after filling but bring back to room temperature before serving.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 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



Leave a Reply