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), e.g. Werther’s or Kraft, unwrapped; 2 Tablespoons heavy cream; Flaky sea salt for topping

There’s something utterly irresistible about the combo of gooey caramel and rich chocolate, and that’s exactly why I adore this Salted Caramel Brownie Cookies Recipe. These cookies balance fudgy brownie texture with a luscious, salty caramel center—pure magic in every bite.

The image shows a group of dark brown cookies with a cracked texture, each topped with a smooth, light caramel-colored sauce in the center, sprinkled with coarse white salt flakes. They are arranged on a flat white marbled surface, with some cookies stacked in the middle. One cookie at the front has a bite taken out, revealing a slightly soft inside. There is a small white bowl filled with the caramel sauce to the right, with a spoon inside, and a black bowl with white salt in the background. Small pieces of dark chocolate are scattered around the cookies. The scene looks warm and inviting, with natural light and soft focus on the background. 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 remember the first time I made these; the kitchen smelled like a bakery, and the salty caramel perfectly cut through the deep, chocolatey brownie flavor. It’s such a satisfying treat that feels fancy but is actually super straightforward to pull off at home.

Perfect Texture: These cookies have that fudgy, chewy brownie center with shiny, crackled tops that make you smile.
Gooey Salted Caramel: The soft caramel nestled right in the middle adds the ultimate indulgent surprise.
Simple Ingredients: No fancy, hard-to-find items—just pantry staples and a few pieces of chocolate and caramel.
Quick to Make: From mixing to baking, these cookies come together in under 30 minutes, perfect for last-minute dessert cravings.

Ingredients & Why They Work

Every ingredient has a purpose here—and together, they build that incredible salted caramel brownie cookie you’ll fall in love with. I always recommend using good quality dark chocolate and real caramel candies for the best flavor.

Flat lay of six cubed pieces of salted butter, a chopped dark chocolate bar, a small white bowl with pure vanilla extract, two whole uncracked brown eggs and one whole uncracked egg yolk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with Dutch-process cocoa powder, a small white ceramic bowl containing baking powder, a small white ceramic bowl with fine salt, a pile of soft caramel squares, a small white ceramic bowl holding heavy cream, and a small pile of flaky sea salt flakes, all arranged in perfect symmetry 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 slight saltiness that enhances the chocolate and caramel.
Dark Chocolate Bar: Using 60–70% cocoa dark chocolate gives the batter a deep, bittersweet flavor.
Vanilla Extract: A little vanilla heightens the sweetness and rounds out the chocolate notes.
Eggs + Egg Yolk: Provide structure and moisture while helping the cookie crisp on the edges but stay chewy inside.
Granulated and Brown Sugar: A mix that balances sweetness and helps with moisture and chewiness.
All-Purpose Flour: The base that holds everything together without making the cookies cakey.
Dutch-Process Cocoa Powder: For a rich chocolate taste that’s less acidic than natural cocoa.
Baking Powder + Salt: The leavening and seasoning that create lift and enhance flavors.
Soft Caramels + Heavy Cream: Melted together to create that smooth, luscious caramel filling.
Flaky Sea Salt: Sprinkled on top for crunch and a perfect salty punch.

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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

I love tweaking this Salted Caramel Brownie Cookies Recipe depending on the occasion. Sometimes I swap the dark chocolate for milk chocolate if I want it sweeter, or add a handful of chopped nuts for a bit of crunch. You should totally customize it based on what you like best—and trust me, it’s a forgiving recipe that handles tweaks beautifully.

Variation: Adding chopped pecans or walnuts gives the cookies a nice texture contrast and nutty flavor that pairs wonderfully with the caramel and chocolate.
Dietary Switch-Up: Use dairy-free butter and caramel alternatives to enjoy this recipe if you’re vegan or dairy-sensitive—I tried it, and with good dairy-free caramel, it’s just as delicious.
Seasonal Flair: For holiday gatherings, try sprinkling a bit of cinnamon or chili powder into the batter for a cozy twist.

Step-by-Step: How I Make Salted Caramel Brownie Cookies Recipe

The image shows several round cookies with a rich dark brown color and a cracked texture on top. Each cookie has a smooth, shiny, caramel-colored dollop in the center, sprinkled with small white salt flakes. The cookies are placed closely together on a white marbled surface, with some pieces of dark chocolate scattered nearby. The overall look is rustic and inviting with a mix of rough cookie edges and smooth caramel centers. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt Butter and Chocolate Smoothly

Begin by melting the salted butter and chopped dark chocolate together in a microwave-safe bowl. I do this in 30-second bursts, stirring in between to avoid burning. Once completely smooth, stir in the vanilla extract and let it cool just a little before mixing with the eggs—this prevents cooking the eggs when combined.

Step 2: Whip the Sugars and Eggs Till Fluffy

In a large bowl, whisk the granulated sugar, brown sugar, eggs, and extra egg yolk for about 3-4 minutes until the mixture is pale and thick. This step is crucial for those light, “ribbon-like” trails that indicate lots of air has been incorporated, giving your cookies the best texture.

Step 3: Combine Chocolate Mixture and Dry Ingredients

Slowly pour the cooled chocolate mixture into the whipped eggs and sugar with your mixer on low, just until combined. Then fold in the sifted flour, cocoa powder, baking powder, and salt gently, avoiding overmixing. You’re aiming for a shiny, glossy batter—super important so the cookies come out fudgy with crackly tops.

Step 4: Scoop and Bake Quickly for Perfect Cookies

Using a medium cookie scoop (about 2 tablespoons), portion dough onto parchment-lined baking sheets. Baking the two sheets back to back makes all the difference for even cooking. Pop them in the oven at 350°F for 8 to 10 minutes—you want shiny, cracked tops but still soft centers. I always go with 8 minutes, and it’s spot on.

Step 5: Shape Cookies and Add Salted Caramel

Right out of the oven, gently nudge each cookie into a perfect circle with a cookie cutter or a glass rim—this little step always makes me feel like a pro baker. Then press a shallow well into the center of each cookie with the back of a spoon. Let them cool for 10 minutes on the baking sheet while you melt the caramels with the heavy cream.

Step 6: Fill Centers and Sprinkle with Sea Salt

Spoon the warm but slightly cooled caramel into each cookie’s indent and sprinkle flaky sea salt on top. Let them set for about 20 minutes—this is when the caramel firms up just enough but stays deliciously gooey inside.

Top Tip

Making salted caramel brownie cookies can seem fancy, but trust me, a few tricks make it foolproof. I learned these over multiple batches that taught me what to watch for.

Butter and Chocolate Melting: Melting slowly in the microwave and stirring often prevents burning, keeping your chocolate silky and smooth.
Egg Temperature: Using room temperature eggs makes it easier to whip up a fluffy batter and helps everything combine evenly.
Shape When Warm: Sculpting the cookies right after baking while they’re still soft makes shaping so much easier and gives them that professional look.
Don’t Skip the Sea Salt: That final sprinkle is what takes these cookies from good to unforgettable, so don’t be shy with it!

How to Serve Salted Caramel Brownie Cookies Recipe

Salted Caramel Brownie Cookies - Serving Suggestion

Garnishes

I always love adding a little extra flaky sea salt on top after the caramel sets—it balances the sweetness perfectly. Sometimes, for a bit of sparkle during the holidays, I toss on a few crushed pretzels or a tiny mint leaf for freshness and color.

Side Dishes

These cookies pair beautifully with a scoop of vanilla ice cream or a rich cup of coffee. For a fiesta-style dessert time, I like serving them alongside fresh berries or a creamy whipped cream dip to cut through the caramel richness.

Creative Ways to Present

For parties, I arrange the salted caramel brownie cookies on tiered trays, garnished with edible gold flakes or tiny edible flowers for a fancy touch. Wrapping individual cookies in parchment and tying with twine makes a charming homemade gift your friends will rave about.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. I’ve found they stay perfectly chewy with that luscious caramel inside if you don’t stack them too tightly.

Freezing

These salted caramel brownie cookies freeze wonderfully. I wrap individual cookies in parchment to prevent sticking and store them in a freezer-safe container for up to a month. When you’re ready, just thaw at room temperature for about an hour before enjoying.

Reheating

To get that just-baked warmth and gooey caramel, pop a cookie in the microwave for 10-15 seconds or reheat gently in a low oven (300°F/150°C) for a few minutes. It’s like fresh out of the oven—trust me, it’s worth it.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate for this recipe?

Absolutely! Milk chocolate will make the cookies sweeter and less intense in flavor, which some people really enjoy. Just keep in mind it may soften the batter a bit.

What type of caramel candies work best?

Soft caramels like Werther’s or Kraft are perfect because they melt smoothly and create that wonderful gooey center. Hard caramels won't melt properly in this recipe.

How do I prevent the caramel from leaking during baking?

The caramel is added after baking, so there’s no risk of it leaking in the oven. Make sure to press a shallow well in the cookies while they’re warm to hold the caramel nicely.

Can I make these cookies gluten-free?

Yes! Substitute all-purpose flour with a reliable gluten-free blend. Just watch the texture, as gluten-free flours sometimes require slight adjustments in liquid or baking time.

Final Thoughts

This Salted Caramel Brownie Cookies Recipe has become my go-to when I want to impress without fuss. The way the salty caramel cuts through the rich chocolate brownie cookie is little pieces of happiness every time. You’ll find yourself making these again and again—I know I do—and sharing them is the best part. So grab your mixing bowl and get baking; your kitchen (and your taste buds) will thank you!