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
Scale
- 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