Name: Salted Caramel Brownie Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 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), ie Werther’s or Kraft, unwrapped; 2 Tablespoons heavy cream; Flaky sea salt for topping

There's something truly irresistible about the rich, fudgy texture of brownies combined with the soft, chewy goodness of cookies — that's exactly what makes this Salted Caramel Brownie Cookies Recipe a total winner. The burst of gooey caramel and that perfect touch of flaky sea salt elevate these treats into a pure joyride for your taste buds!

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 been making this Salted Caramel Brownie Cookies Recipe not just because it tastes amazing but because it’s surprisingly easy to pull off and perfect for sharing with friends or just sneaking a few for yourself. The balance between sweet, salty, and chocolatey is spot on every single time.

Fudgy & Chewy Texture: This recipe perfectly nails that chewy brownie feel inside a cookie, which is honestly a rare find.
Gooey Salted Caramel Center: The soft caramel filling adds a luscious surprise that will have everyone coming back for more.
Simple Ingredients: You probably already have two-thirds of the ingredients in your pantry—and the rest are easy to find!
Quick Prep & Bake Time: From start to finish, you’re looking at under 30 minutes before these beauties fill your kitchen with their wonderful aroma.

Ingredients & Why They Work

The magic in this Salted Caramel Brownie Cookies Recipe comes from rich butter and dark chocolate melting into a velvet-smooth batter, complemented by brown sugar and caramel that create the perfect chewy, slightly crispy edges. Using Dutch-process cocoa powder really deepens the chocolate flavor, which I love.

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 a subtle salty kick that balances the sweet perfectly.
Dark chocolate bar: Opt for 60–70% cocoa for that intense chocolate flavor without bitterness.
Pure vanilla extract: A small splash enhances all the flavors beautifully.
Eggs (whole and yolk): Provide structure and that chewy, gooey texture we adore in brownie-like cookies.
Granulated sugar & light brown sugar: The combo ensures crisp edges while brown sugar adds chewiness and caramel notes.
All-purpose flour: Gives the dough structure without making it tough.
Dutch-process cocoa powder: Essential for the richest, darkest chocolate flavor.
Baking powder & salt: Lift the cookies just enough and enhance all the other flavors.
Soft caramels: Melted and mixed with cream to create that luscious, gooey filling.
Heavy cream: Helps caramel melt smoothly and keeps it silky.
Flaky sea salt: Sprinkled on top for that irresistible sweet-salty contrast.

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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

This Salted Caramel Brownie Cookies Recipe is a great canvas for your own twist—I've played with adding nuts or swapping the dark chocolate for milk chocolate to suit different moods and guests. Don't be shy to make it yours!

Variation: Nutty Boost - Adding chopped pecans or walnuts gives a lovely crunch contrast—I personally love this crunchy-chewy combo.
Dietary Swap: For a dairy-free version, try coconut oil instead of butter and use dairy-free caramel candies; the texture changes slightly but still fantastic.
Seasonal Twist: During the holidays, stirring in a pinch of cinnamon or espresso powder lifts the flavor beautifully.

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 Magic

Start by melting the salted butter and dark chocolate together in a microwave-safe bowl in short 30-second bursts, stirring between bursts until smooth. It’s key to avoid overheating so the chocolate doesn’t seize—slightly cooled melted chocolate blends beautifully with the batter later.

Step 2: Whip Up the Batter

Using a mixer, beat the granulated sugar, brown sugar, eggs, and egg yolk until the mixture is pale and fluffy—think about 3 to 4 minutes. When you lift the whisk, the batter should fall back in thick ribbons. This is an important step for getting that light texture inside the fudgy cookie.

Step 3: Combine Chocolate and Dry Ingredients

With the mixer on low, pour in the chocolate-butter mix and blend until there are no streaks left. Next, fold in a sifted mix of cocoa powder, flour, baking powder, and salt—gently now, so the batter stays glossy and a little airy, just like brownie batter.

Step 4: Portion and Bake

Using a 2-tablespoon cookie scoop, drop all the dough onto parchment-lined baking sheets. I find baking all at once helps keep the tops beautifully crackled and shiny. Bake at 350°F for 8 to 10 minutes—you want them cracked on top but still soft inside when you take them out.

Step 5: Shape and Fill with Caramel

Right out of the oven, reshape any imperfect circles using the rim of a glass or cookie cutter. Press a shallow indent into the center of each cookie with the back of a spoon to create a well for the caramel. While the cookies are cooling, melt the caramels and heavy cream together in the microwave in 30-second intervals until smooth, then pour into each cookie’s center and sprinkle generously with flaky sea salt.

Top Tip

Making these cookies was a delightful challenge every time I perfected my timing and technique. Here are some little tips that saved me and will help you nail these every time:

Don’t Skip Cooling Time: Allow the melted chocolate to cool before mixing it in to avoid scrambling your eggs.
Ribbon Stage Matters: Whipping your eggs and sugars until fluffy ensures a lighter, chewier texture rather than dense cookies.
Bake in Batches: Bake all the cookies in one go to get consistent crackly tops and to save time.
Press Immediately: Shape and indent the cookies as soon as they come out of the oven, while still warm, for the best caramel placement.

How to Serve Salted Caramel Brownie Cookies Recipe

Salted Caramel Cookies - Serving Suggestion

Garnishes

I love finishing these cookies with a sprinkle of flaky sea salt because it amps up the flavor contrast. Sometimes, for festive occasions, I add a drizzle of melted dark chocolate or even a dusting of finely chopped toasted nuts to make them look as good as they taste.

Side Dishes

These cookies pair wonderfully with a simple cup of coffee or a glass of cold milk—those classic combos never disappoint. For a special brunch, I sometimes serve them alongside fresh berries and whipped cream to balance the richness.

Creative Ways to Present

One time, I stacked these on a cake stand layered with parchment and sprinkled edible gold flakes on top for an elegant party treat. You can also bundle a few in a cellophane bag tied with a pretty ribbon to give as homemade gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover salted caramel brownie cookies in an airtight container at room temperature. They stay chewy and fresh for up to 3 days, but honestly, mine never last that long!

Freezing

If you want to make these ahead, freeze the fully baked and cooled cookies in a single layer on a baking sheet and then transfer to a freezer bag. They can be frozen for up to 2 months and thaw beautifully without losing texture.

Reheating

To bring back that fresh-out-of-the-oven vibe, pop the thawed cookie in a preheated oven at 300°F for about 5 minutes or microwave for 10-15 seconds. This softens the caramel and revives their gooey charm.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate will make the cookies sweeter and creamier. Just keep in mind the final flavor won’t be as intense or bittersweet as with dark chocolate, but they’ll still be delicious.

What type of caramel is best for this recipe?

Soft caramel candies like Werther’s Original or Kraft caramels work best because they melt smoothly and hold a nice gooey consistency for the filling. Hard caramels or caramel sauces won’t give the same texture.

Why are my cookies not crackling on top?

The crackly top comes from beating the eggs and sugars until fluffy and baking them at a high enough temperature for a short time. If your tops stay smooth, try beating the sugars and eggs longer or check your oven temperature for accuracy.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep the rest of the ingredients the same, and be sure to check the baking time, as gluten-free flours can sometimes bake faster or slower.

Final Thoughts

Making this Salted Caramel Brownie Cookies Recipe has become one of my favorite kitchen rituals—there’s something cozy and satisfying about pulling these warm cookies out of the oven and pressing that caramel right into the center. I genuinely think you’ll enjoy how approachable it is, yet how impressive the results are every single time. Give it a try and let me know if it becomes your go-to indulgence too!