Description
Delight in the rich, fudgy Salted Caramel Brownie Cookies that combine decadent dark chocolate brownie batter with luscious gooey caramel centers, topped with a sprinkle of flaky sea salt for the perfect sweet and salty bite.
Ingredients
Scale
Brownie Cookie 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
Caramel Filling
- 11 oz soft caramels (1 bag), e.g. Werther’s or Kraft, unwrapped
- 2 Tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Prepare Oven and 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 salted butter and chopped dark chocolate together in 30 second increments, stirring each time, until smooth and fully combined. Stir in the vanilla extract and let cool slightly.
- Mix Sugars and Eggs: Using an electric mixer or stand mixer with the whisk attachment, beat the granulated sugar, brown sugar, eggs, and egg yolk together until the mixture is pale and very fluffy, about 3-4 minutes. The batter should fall in thick ribbons when the whisk is lifted.
- Combine Chocolate Mixture: With the mixer running on low speed, slowly pour the melted chocolate and butter mixture into the sugar and egg mixture. Continue mixing on low until fully incorporated with no yellow streaks remaining.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet batter until you achieve a smooth, glossy brownie-like batter.
- Scoop Dough onto Baking Sheets: Use a medium 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets evenly, making about 16 cookies total. Arrange them comfortably spaced to ensure proper baking.
- Bake Cookies: Bake in the preheated oven for 10 minutes until the tops are shiny and cracked but the centers remain soft. Immediately after baking, use a round cookie cutter or the rim of a glass to gently nudge each cookie into a perfect circle.
- Create Indents in Cookies: While the cookies are still warm, press a shallow indent into the center of each cookie using the back of a small spoon. Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack.
- Melt Caramel Filling: While the cookies cool, combine the caramels and heavy cream in a microwave-safe bowl. Heat in 30 second intervals, stirring each time, until the caramels are fully melted and smooth. Allow the mixture to cool for 5 minutes to thicken slightly but remain pourable.
- Fill Cookies and Finish: Spoon the warmed caramel mixture into the indent of each cookie. Sprinkle with flaky sea salt on top and allow the caramel to set for about 20 minutes before serving.
Notes
- Using room temperature eggs helps achieve a light and fluffy batter.
- Melting chocolate and butter gently in increments prevents burning.
- For neat caramel centers, make sure the cookies are slightly cooled but still warm when pressing the indent.
- Use a medium cookie scoop for even-sized cookies to bake evenly.
- Flaky sea salt enhances the sweet and salty flavor balance.
- If you prefer a stronger chocolate taste, use a chocolate bar with 70% cocoa content.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
