Description
Delight in these Salted Caramel Brownie Cookies featuring a rich combination of dark chocolate, buttery brownie batter, and a gooey caramel center topped with flaky sea salt for the perfect sweet and salty treat.
Ingredients
Scale
Chocolate Mixture
- 6 Tablespoons salted butter cubed
- 6.5 oz dark chocolate bar (60–70 % cocoa), chopped
- 1 tsp pure vanilla extract
Cookie Batter
- 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
Caramel Topping
- 11 oz soft caramels (1 bag), 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.
- 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 allow to cool slightly.
- Mix Eggs and Sugars. In a large bowl with an electric mixer or stand mixer fitted with the whisk attachment, beat the granulated sugar, light brown sugar, eggs, and egg yolk together until pale and very fluffy, about 3-4 minutes, until the mixture falls in thick ribbon-like trails when the whisk is lifted.
- Combine Chocolate Mixture with Egg Mixture. With the mixer on low, gradually pour in the melted chocolate mixture and beat until fully combined and no yellow streaks remain.
- Fold dry ingredients. In a separate bowl, stir together the cocoa powder, all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the chocolate batter until smooth and glossy, resembling brownie batter.
- Scoop Dough onto Baking Sheets. Using a medium (2 Tablespoon) cookie scoop, drop the dough evenly onto the prepared baking sheets, making about 16 cookies total, spaced comfortably for baking.
- Bake Cookies. Bake in the preheated oven for 8-10 minutes, or until the tops are shiny and cracked but centers remain soft. Remove from oven.
- Shape Cookies and Make Indentations. Immediately after baking, use a round cookie cutter or the rim of a glass to shape the cookies into perfect circles. Then, press a shallow indent into the center of each warm cookie using the back of a small spoon. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Prepare Caramel Sauce. While cookies cool, combine the soft caramels and heavy cream in a microwave-safe bowl. Heat in 30 second increments, stirring until caramels are fully melted and smooth. Allow the caramel to cool about 5 minutes until pourable but thick enough to hold shape.
- Fill Cookies and Add Salt. Spoon the caramel sauce into the indents of each cookie and sprinkle with flaky sea salt. Let the caramel set for about 20 minutes before serving.
Notes
- Use room temperature eggs for better mixing and batter texture.
- If preferred, dark chocolate chips can be added to the batter for extra chocolate bursts.
- Make sure caramel is cooled slightly before spooning to avoid melting the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Flaky sea salt enhances the salted caramel flavor but can be omitted for a sweeter cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 270 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
