Description
Salted Caramel Brownie Cookies combine the rich, fudgy texture of brownies with the soft chewiness of cookies, topped with a luscious salted caramel filling and a sprinkle of flaky sea salt for the perfect balance of sweet and salty flavors.
Ingredients
Scale
Chocolate Mixture
- 6 Tablespoons salted butter cubed
- 6.5 oz dark chocolate bar (60–70 % cocoa), chopped
- 1 tsp pure vanilla extract
Wet Ingredients
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
Dry Ingredients
- 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), ie Werther’s or Kraft, 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 together in 30 second increments, stirring until smooth. Stir in the vanilla extract and let the mixture cool slightly.
- Beat Eggs and Sugars: In a large bowl, use an electric or stand mixer with a whisk attachment to beat the granulated sugar, light brown sugar, eggs, and egg yolk together until pale and very fluffy, about 3-4 minutes. The mixture should fall in thick ribbon-like trails when the whisk is lifted.
- Combine Chocolate Mixture: With the mixer running on low, slowly pour in the cooled chocolate mixture and beat until fully combined with no yellow streaks remaining.
- Mix Dry Ingredients and Fold In: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet batter until smooth and glossy, resembling brownie batter.
- Scoop Dough onto Baking Sheets: Use a 2 Tablespoon cookie scoop to portion the dough evenly across the two prepared baking sheets, about 16 cookies total, ensuring they fit comfortably with space between.
- Bake: Bake the cookies in the preheated oven for 10 minutes until the tops are shiny and cracked but the centers remain soft.
- Shape Cookies and Create Indents: Immediately after removing from the oven, use a round cookie cutter or glass rim to nudge the cookies into perfect circles. Press the back of a small spoon gently into the center of each warm cookie to create a shallow indent. Let cool on the baking sheets for 10 minutes.
- Prepare Caramel Filling: While cooling, combine the soft caramels and heavy cream in a microwave-safe bowl. Heat in 30 second increments until fully melted and smooth. Let cool about 5 minutes until the caramel is pourable but thick enough to hold shape.
- Fill Cookies and Add Topping: Spoon the caramel into each cookie's center indent and sprinkle flaky sea salt on top. Let the caramel set for 20 minutes before serving.
Notes
- Use high-quality dark chocolate with 60-70% cocoa for a rich chocolate flavor.
- Make sure the eggs are at room temperature to help create a fluffy batter.
- Do not overbake; the cookies should be soft in the center for the best texture.
- Pressing an indent immediately after baking helps create the perfect spot for the caramel.
- You can substitute the soft caramels with your favorite caramel candies that melt well.
- 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: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
