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
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
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
