Imagine biting into a soft, fudgy brownie cookie, and just as you think it can’t get better, a river of gooey, salted caramel oozes out with the perfect hint of sea salt. That’s the magic of these salted caramel brownie cookies, and honestly, they’re as outrageous as they sound. The first time I made these, I’d just seen a video of molten caramel brownies and thought, “Why not make them handheld?” Let’s just say, my family didn’t leave a single crumb behind.
I’ve always been a sucker for the classic chocolate-caramel combo, but stuffing caramel inside a brownie cookie? That’s next-level comfort. These salted caramel brownie cookies check every box: chewy edges, soft centers, rich chocolate flavor, and that surprise caramel pull. And, you know, they’re the kind of treat that makes you look like a baking genius—even if you’re just raiding the pantry at midnight in your pajamas.
What really sets this recipe apart is the balance—sweet, salty, and chocolatey, all in one bite. I’ve tested these cookies more times than I can count (for science, of course), and I’m convinced they’re foolproof. Whether you’re making dessert for a cozy night in, a holiday party, or just to satisfy a sweet tooth, these salted caramel brownie cookies never disappoint. Plus, if you’re a fan of gooey desserts, you’ll want to bookmark this one! Get ready for cookie perfection that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Quick & Easy: These salted caramel brownie cookies come together in under an hour, including chill time. Perfect for last-minute cravings or when you want to impress without much fuss.
- Simple Ingredients: Nothing fancy here—just classic pantry staples and a bag of soft caramels. No need to hunt down specialty items.
- Perfect for Any Occasion: Whether it’s a bake sale, a family gathering, or a cozy movie night, these cookies steal the show every single time.
- Crowd-Pleaser: Honestly, I haven’t met anyone who can resist the gooey caramel surprise. Even the “I don’t like sweets” folks end up grabbing seconds.
- Unbelievably Delicious: The fudgy chocolate cookie with a salty caramel core is pure heaven. It’s like eating the best parts of a brownie and a caramel candy—together!
What makes my salted caramel brownie cookies stand out? I use melted chocolate and cocoa powder for a deep, true-brownie flavor, and I always opt for flaky sea salt on top to really make the caramel pop. Instead of just sticking a caramel on top, I tuck it inside, so you get that glorious lava flow in every bite. Plus, chilling the dough (just a bit!) means you get those beautiful, chewy edges while the center stays soft and gooey. It’s a technique I picked up after a few too many flat cookies—trust me, it’s worth it.
This recipe isn’t just good; it’s the kind of cookie you crave on a tough day, or the one you bake when you want to spoil someone. It’s pure nostalgia and indulgence, wrapped in a deceptively simple package. If you ever wanted a cookie that makes you pause mid-bite and savor, this is it. In my house, these cookies never make it to the “leftovers” stage, and I have a feeling you’ll understand why after just one batch.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, gooey texture—without any complicated steps. You probably have most of these on hand already, and if not, every store stocks them.
- For the Brownie Cookie Dough:
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate (melted)
- ½ cup (113g) unsalted butter (softened)
- 1 cup (200g) light brown sugar (packed, for chewiness)
- ¼ cup (50g) granulated sugar
- 2 large eggs (room temperature—makes the dough easier to mix)
- 1½ tsp pure vanilla extract (for depth of flavor)
- 1 cup (125g) all-purpose flour
- ⅓ cup (35g) unsweetened cocoa powder (Dutch-process if you want extra-rich chocolate flavor)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt (balances the sweetness)
- For the Caramel Filling:
- 16–18 soft caramel candies (like Kraft or Werther’s, unwrapped)
- For Topping:
- Flaky sea salt (such as Maldon, for that signature finish)
Ingredient Notes & Substitutions:
- Chocolate: I prefer Ghirardelli or Guittard chips, but store brands work too. Dark chocolate chips add a deeper flavor if you’re a dark chocolate fan.
- Butter: Salted butter works in a pinch—just reduce added salt a smidge.
- Caramels: If you want a homemade touch, you can use homemade soft caramels. Just make sure they’re not rock-hard, or they won’t melt properly.
- Flour: Swap in a 1:1 gluten-free all-purpose blend if needed. Almond flour changes the texture, but can be used for a denser, fudgier cookie.
- Vanilla: Real extract makes a difference, but imitation works if that’s all you have—no cookie shaming here.
- Cocoa Powder: Natural cocoa is fine, but Dutch-process gives a smoother, richer chocolate punch.
A quick tip: If you’re baking in summer, chill your caramels for a few minutes before stuffing—less sticky, less mess!
Equipment Needed
- Two large mixing bowls: One for melting chocolate, one for making the dough. If you only have one, just wash between steps—it works fine.
- Microwave-safe bowl or double boiler: For melting chocolate and butter. I usually use a glass Pyrex bowl and microwave in short bursts.
- Hand mixer or stand mixer: Either will do. I’ve made these by hand with a sturdy whisk, but it takes a bit of muscle!
- Measuring cups and spoons: Accuracy counts for brownie cookies.
- Baking sheets: Lined with parchment paper for easy removal and less sticking.
- Small cookie scoop (optional): Makes portioning easy and keeps cookies uniform, but two spoons work just as well.
- Cooling rack: For crisp edges and to stop the cookies from over-baking on the hot pan.
If you don’t have parchment, lightly greased foil works. I’ve even used a silicone mat, but parchment gets the best crinkly bottoms. Keep your hand mixer’s beaters clean by rinsing between wet and dry ingredients—less dough buildup, easier cleanup. And if you’re on a budget, thrift store baking sheets and mixing bowls are totally fine. Honestly, I still use my grandma’s old metal bowl for nostalgia (and it works great!).
Preparation Method
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Melt the Chocolate and Butter:
In a microwave-safe bowl, melt 1 cup (170g) semi-sweet chocolate chips and ½ cup (113g) unsalted butter in 20-30 second bursts, stirring after each, until smooth. (About 1–1½ minutes.) Let it cool for 5 minutes—this prevents scrambled eggs in your dough. If using a stovetop, set up a double boiler and stir until just melted.
Personal Tip: If your kitchen is chilly, the mixture sets up quickly. Just give it a good whisk before adding to the eggs.
-
Mix Wet Ingredients:
In a large bowl, whisk together 1 cup (200g) brown sugar, ¼ cup (50g) granulated sugar, and the cooled chocolate-butter mixture. Add 2 large eggs and 1½ tsp vanilla extract. Beat until glossy and well combined—about 1 minute with a hand mixer.
Sensory Cue: The batter should look shiny and thick, almost like brownie batter.
-
Add Dry Ingredients:
Sift in 1 cup (125g) all-purpose flour, ⅓ cup (35g) cocoa powder, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp fine sea salt. Mix on low until just combined—don’t over-mix or the cookies will be tough.
Troubleshooting: Dough too runny? Chill for 10–15 minutes to firm up before shaping.
-
Pre-chill Dough:
Cover and refrigerate bowl for 15–20 minutes. This helps prevent spreading and keeps the caramel inside.
Efficiency Tip: While dough chills, unwrap caramels and line two baking sheets with parchment.
-
Shape Cookies:
Scoop about 2 tablespoons (40g) of dough and gently flatten in your hand. Place a caramel in the center, then wrap dough around to completely seal it. Roll gently into a ball. Repeat with remaining dough and caramels—you should get about 16–18 cookies.
Warning: If caramel peeks out, it may leak. Double-check that it’s fully covered for the best gooey center.
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Bake:
Preheat oven to 350°F (175°C). Place cookie balls 2 inches (5cm) apart on prepared sheets. Bake for 10–12 minutes, until edges are set but centers look slightly underdone—they’ll finish setting as they cool. Don’t overbake if you want a gooey center!
Personal Note: My cookies always look a little puffy when I pull them out, but they settle into perfect crinkles as they cool.
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Finish and Cool:
Immediately sprinkle with flaky sea salt. Let cookies cool on the sheet for 5 minutes (they’re delicate when hot), then transfer to a rack. Enjoy warm for the best gooey caramel pull!
Tip: If caramel leaks out a bit, just trim the edges—it’s still delicious. Sometimes imperfect cookies are the tastiest ones.
Cooking Tips & Techniques
- Chill Your Dough: Even a quick chill keeps caramel from leaking and gives you those thick, chewy centers. I used to skip this—big mistake. A little patience pays off!
- Seal the Caramel Completely: Any gap in the dough will let caramel escape. I always pinch the seam and roll gently to hide any cracks.
- Don’t Overbake: The cookies should look slightly underdone in the center when you pull them out. They set up as they cool. Overbaked cookies lose their gooey charm.
- Use Room Temperature Eggs: Cold eggs can cause the chocolate to seize. If you forget, just soak eggs in warm water for five minutes.
- Multitasking: While cookies bake, prep your next batch or start washing bowls. I like having the next tray ready to swap in right away.
- Consistency: Use a cookie scoop for equal-sized cookies. This keeps baking times even and makes the final presentation extra pretty.
I’ve had my share of caramel explosions and flat cookies. Now, I always double-check my caramel wrapping and err on the side of underbaking. Honestly, the hardest part is waiting for them to cool enough to eat! If you want picture-perfect cookies, sprinkle the salt right out of the oven so it sticks. And if you love extra gooey centers, serve warm with a scoop of vanilla ice cream. There’s no wrong way!
Variations & Adaptations
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. The cookies come out just as fudgy, with maybe a slightly softer texture.
- Peanut Butter Caramel: Use peanut butter caramels or add a small dollop of peanut butter under the caramel before wrapping. Chocolate, peanut butter, and caramel is a trio that never fails!
- Double Chocolate: Stir in an extra ½ cup (85g) dark chocolate chips into the dough just before shaping for double chocolate bliss.
- Holiday Twist: Add a pinch of cinnamon or espresso powder to the cookie dough for subtle warmth—perfect for winter baking.
- Vegan Option: Use dairy-free butter, vegan chocolate, and plant-based caramels. The dough may need a tablespoon of plant milk if it gets too thick.
I like to switch things up by using salted chocolate caramels when I can find them, or even hiding a raspberry inside for a tart, fruity surprise. You can also bake the dough without the caramel and sandwich two cookies around a caramel spread if you prefer less mess. Customizing these cookies is half the fun—don’t be afraid to play around!
Serving & Storage Suggestions
These salted caramel brownie cookies are best served slightly warm, when the caramel is soft and gooey. If you want that Instagram-worthy caramel pull, microwave a cookie for 8–10 seconds before eating.
- Presentation: Stack them high on a rustic plate or in a cookie jar for a cozy, inviting look. Sprinkle a little extra flaky salt just before serving for sparkle.
- Pairings: These cookies are amazing with a tall glass of cold milk, a mug of strong coffee, or even a scoop of vanilla bean ice cream. For parties, serve alongside fresh berries or a whipped cream dip.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. To keep the caramel soft, add a slice of bread to the container (old baker’s trick!).
- Freezing: Freeze unbaked, caramel-stuffed dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time. Baked cookies can be frozen too—just thaw and warm before serving.
- Reheating: A few seconds in the microwave brings back that gooey center. Just don’t overdo it, or the caramel can burn.
The flavor deepens after a day, with richer chocolate notes and a chewier texture. If you somehow have leftovers, these cookies are even better the next day—if that’s possible!
Nutritional Information & Benefits
Each salted caramel brownie cookie (based on a batch of 16) contains roughly:
- Calories: 210
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Sugar: 19g
- Protein: 2g
Health Benefits: You get a dose of antioxidants from the cocoa and dark chocolate. Using real butter and eggs adds some protein and vitamins A & D. If you opt for gluten-free flour, these cookies can fit special diets. Just be aware: these are a treat—definitely not low-calorie, but the joy factor is totally worth it.
Allergens: Contains wheat, dairy, eggs, and soy (in most chocolates). For nut-free, double-check your caramel and chocolate brands. I like to enjoy these mindful of balance—one or two is plenty to satisfy a sweet craving!
Conclusion
If you’re searching for the ultimate gooey, chocolatey treat, these salted caramel brownie cookies are calling your name. They’re easy enough for anyone to make, yet impressive enough to wow a crowd. I love how every bite delivers a symphony of flavors and textures—crackly tops, fudgy centers, and that unforgettable caramel surprise.
Don’t be afraid to tweak the recipe to suit your tastes—try different chocolates, play with fillings, or swap in gluten-free flour. The best recipes are the ones you make your own. For me, these cookies are a go-to for cheering up a friend, celebrating little milestones, or just making an ordinary day feel special.
Give these salted caramel brownie cookies a try, and let me know how they turn out! Drop your twists, tips, or even caramel fails in the comments—I’d love to hear your cookie stories. Happy baking, and remember: messy caramel is just a sign of a good time!
Frequently Asked Questions
Can I use store-bought caramel sauce instead of caramel candies?
Caramel sauce is too runny for this recipe—it’ll leak out during baking. Stick to soft caramel candies for that perfect gooey center.
Why did my cookies spread too much?
If your dough was too warm or you skipped the chill, cookies can spread. Chill the dough and make sure your baking sheets aren’t hot from a previous batch.
How do I keep the caramel from leaking out?
Make sure to completely seal the caramel inside the dough. Pinch any cracks closed before baking for best results.
Can I freeze the cookie dough for later?
Absolutely! Freeze stuffed dough balls on a tray, then store in a freezer bag. Bake straight from frozen, just add a couple of extra minutes to the bake time.
What’s the best way to reheat these cookies?
Microwave each cookie for about 8–10 seconds for a warm, gooey center. Watch closely so the caramel doesn’t burn.
Print
Salted Caramel Brownie Cookies
- Total Time: 45 minutes
- Yield: 16–18 cookies 1x
Description
These salted caramel brownie cookies combine the best of fudgy brownies and gooey caramel, all wrapped in a handheld treat with chewy edges, soft centers, and a sprinkle of flaky sea salt. Perfect for any occasion, they’re easy to make and guaranteed to impress.
Ingredients
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate (melted)
- 1/2 cup (113g) unsalted butter (softened)
- 1 cup (200g) light brown sugar (packed)
- 1/4 cup (50g) granulated sugar
- 2 large eggs (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (125g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder (Dutch-process preferred)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 16–18 soft caramel candies (like Kraft or Werther’s, unwrapped)
- Flaky sea salt (such as Maldon, for topping)
Instructions
- In a microwave-safe bowl, melt the chocolate chips and unsalted butter in 20-30 second bursts, stirring after each, until smooth (about 1–1½ minutes). Let cool for 5 minutes.
- In a large bowl, whisk together brown sugar, granulated sugar, and the cooled chocolate-butter mixture. Add eggs and vanilla extract. Beat until glossy and well combined (about 1 minute with a hand mixer).
- Sift in flour, cocoa powder, baking powder, baking soda, and fine sea salt. Mix on low until just combined. Do not over-mix.
- Cover and refrigerate the dough for 15–20 minutes to firm up.
- While dough chills, unwrap caramels and line two baking sheets with parchment paper.
- Scoop about 2 tablespoons (40g) of dough, flatten in your hand, and place a caramel in the center. Wrap dough around the caramel to seal completely and roll into a ball. Repeat with remaining dough and caramels (makes about 16–18 cookies).
- Preheat oven to 350°F (175°C). Place cookie balls 2 inches apart on prepared sheets.
- Bake for 10–12 minutes, until edges are set but centers look slightly underdone.
- Immediately sprinkle with flaky sea salt. Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Enjoy warm for gooey caramel centers.
Notes
Chill the dough to prevent spreading and keep caramel inside. Seal caramels completely to avoid leaks. Do not overbake for gooey centers. For gluten-free, use a 1:1 gluten-free flour blend. Serve warm for best caramel pull. Store in an airtight container for up to 4 days or freeze dough balls for later.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 19
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 30
- Protein: 2
Keywords: salted caramel, brownie cookies, gooey dessert, chocolate caramel cookies, easy cookie recipe, fudgy cookies, holiday baking, crowd-pleaser, chewy cookies, sea salt cookies
