There’s something utterly irresistible about the combination of chewy brownies and gooey caramel, especially when finished with a touch of salt. That’s exactly what you get with this Salted Caramel Brownie Cookies Recipe—a perfectly chewy cookie with a soft caramel center and a shiny cracked top. Trust me, once you try these, they’ll become a fast favorite in your baking rotation.

The image shows a group of five stacked dark brown cookies with cracked texture on a white marbled surface, each cookie having a smooth, shiny light caramel-colored dollop in the center sprinkled with coarse white salt. Around the stack lie more cookies of the same type, similarly topped with the caramel dollop and salt. In the lower right corner, a small white bowl contains extra caramel sauce with a gold spoon dipped inside. In the upper left background, a black bowl holds coarse white salt. The cookies appear rich and soft, and one cookie on the stack has a bite taken out, showing a slightly chewy inside. Scattered dark chocolate chunks are visible around the cookies. 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 absolutely love how this Salted Caramel Brownie Cookies Recipe balances rich chocolate with gooey caramel and a sprinkle of flaky sea salt. It’s not just a cookie; it’s an experience—perfect for cozy afternoons or impressing guests with minimal effort.

Decadently Chewy: These cookies are soft and lush, with a texture that’s reminiscent of your favorite brownie but in cookie form.
Salted Caramel Magic: The pockets of salted caramel in each bite create that irresistible sweet-salty contrast we all crave.
Effortlessly Elegant: Despite their fancy taste, they come together quickly and use simple ingredients you likely have on hand.
Perfect For Sharing: These cookies look stunning with their crackled tops and caramel centers, making them a hit at any gathering.

Ingredients & Why They Work

Each ingredient in this Salted Caramel Brownie Cookies Recipe plays a special role to create that moist, fudgy texture combined with a luscious caramel center. Here’s a quick rundown of what works and why:

Flat lay of six cubed salted butter pieces, chopped dark chocolate bar segments, a small white bowl of pure vanilla extract, two whole brown eggs with clean shells, one whole egg yolk in a small white bowl, a small white bowl of granulated sugar crystals, a small white bowl of packed light brown sugar, a small white bowl of all-purpose flour, a small white bowl of Dutch-process cocoa powder, a small white bowl of baking powder, a small white bowl of fine salt, soft caramel squares unwrapped and arranged, a small white bowl of heavy cream, and a few flakes of sea salt flakes scattered artistically, all placed symmetrically on a simple white ceramic dish and small white bowls, placed 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 enhances the caramel flavor, plus a bit of salt helps balance sweetness.
Dark Chocolate (60–70% cocoa): Melts perfectly into the batter, giving those deep chocolate notes without overpowering sweetness.
Pure Vanilla Extract: Elevates the overall flavor and ties the chocolate and caramel together beautifully.
Eggs and Egg Yolk: Provide structure but keep the texture chewy and moist—don’t skip the yolk!
Granulated and Brown Sugar: Granulated sugar helps crisp the cookie edges, while brown sugar adds chewiness and caramel undertones.
All-Purpose Flour: Creates the framework for the cookie without making it cakey.
Dutch-Process Cocoa Powder: Deepens the chocolate flavor with a smooth, rich earthiness.
Baking Powder and Salt: Ensure just the right rise and balance the sweet.
Soft Caramels: The star of this recipe, melted and dolloped into the center for a dreamy, gooey finish.
Heavy Cream: Helps smooth out the caramel for easy spooning and luscious texture.
Flaky Sea Salt: Sprinkled on top to highlight the sweet-salty contrast and add a delicate crunch.

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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

One of the best things about this Salted Caramel Brownie Cookies Recipe is how easy it is to tweak it just for you. I love swapping different mix-ins or adjusting the salt level depending on my mood or who I’m baking for.

Variation: Sometimes I like to add a handful of chopped toasted pecans or walnuts for some crunch—it pairs perfectly with the caramel but isn’t overwhelming.
Dairy-Free Adaptation: You can swap out butter for a plant-based alternative and use dairy-free caramel candies to make this recipe vegan friendly.
Extra Gooey Caramel: For a softer caramel center, reduce baking time by a minute or two but keep an eye on the cookies so they don’t over-bake.
Less Sweet: Feel free to cut back on the granulated sugar slightly if you prefer a less sweet cookie; the dark chocolate and saltiness balance it well.

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

The image shows several round chocolate cookies arranged closely on a white marbled surface. Each cookie has two layers: a dark brown cracked chocolate base with a rough texture and a smooth golden caramel center, which is glossy and slightly liquid-looking. The caramel centers are sprinkled with small white salt flakes on top. There are pieces of dark chocolate scattered among the cookies. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt Butter and Chocolate

Start by cubing your salted butter and chopping the dark chocolate. Pop them into a microwave-safe bowl and melt together in 30-second increments, stirring in between until smooth. I like to let it cool for a few minutes so it doesn’t cook the eggs in the next step. This silky mix is the rich heart of your cookies.

Step 2: Whip Eggs and Sugars to Fluffy Perfection

Using an electric mixer, beat your eggs, egg yolk, granulated sugar, and brown sugar until the mixture is light and fluffy—this usually takes 3 to 4 minutes. You’ll know it’s ready when you lift the whisk and the batter falls in slow, thick ribbons. It’s quite a workout, but this step is key for that chewy yet tender texture.

Step 3: Combine Chocolate and Egg Mixture

With your mixer on low, slowly pour in the cooled chocolate-butter mixture. Whisk just until fully combined and you don’t see any yellow streaks. Remember, gentle mixing here keeps the batter glossy and luscious.

Step 4: Fold in Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold this into your wet batter until smooth and glossy—think fudgy brownie batter consistency. If you want, stir in some extra dark chocolate chips for pockets of melty goodness.

Step 5: Scoop and Bake

Using a medium cookie scoop (about 2 tablespoons), drop dough balls onto parchment-lined baking sheets, spacing them evenly. You want about 16 cookies total so use two sheets if needed. Bake in your preheated 350°F oven for 8 to 10 minutes. I usually go for 8 because I like mine a little softer and fudgier.

Step 6: Shape and Create Caramel Indents

Fresh from the oven, the cookies will have shiny, crackled tops but still feel soft inside. Quickly use a small round cookie cutter or the rim of a glass to gently nudge the edges into perfect circles. Then, press the back of a spoon into each cookie’s center, creating a shallow well for the caramel. Let them cool on the sheet for around 10 minutes before transferring to a wire rack.

Step 7: Melt Caramel and Fill

While the cookies cool, melt your unwrapped caramels with the heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until smooth. Let it cool 5 minutes so it’s thick but pourable—this ensures it will stay in the cookie indent instead of running off.

Spoon the caramel into each cookie’s center and sprinkle with flaky sea salt. Allow them to set for about 20 minutes before digging in. This step really elevates the finishing touch, giving you that gorgeous salty-sweet finish.

Top Tip

After making this Salted Caramel Brownie Cookies Recipe multiple times, I found these tips really help turn out exceptional cookies every time. The little details can make a big difference.

Butter-Chocolate Melting: Be patient melting butter and chocolate slowly in the microwave to avoid burning or seizing, stirring often for smooth results.
Egg Mixing Time: Don’t rush beating the eggs and sugars—those 3-4 minutes are what create the light ribbons and luscious cookie texture.
Cookie Shape Immediately: Shape and indent the cookies right out of the oven while still warm for neat, beautiful shapes that hold caramel well.
Caramel Consistency: Let the melted caramel cool enough to thicken slightly before spooning; this prevents it from dripping off once filled.

How to Serve Salted Caramel Brownie Cookies Recipe

salted caramel cookies - Serving Suggestion

Garnishes

I love sprinkling flaky sea salt right on top—they add a little crunch and brighten up the caramel’s richness. Sometimes, a tiny dusting of cocoa powder or a drizzle of extra melted chocolate takes these cookies from great to gourmet in seconds. Fresh mint leaves can add a lovely fresh twist if you're serving to guests.

Side Dishes

These cookies pair wonderfully with a simple scoop of vanilla ice cream or a dollop of whipped cream to cool the warmth from the caramel. For a cozy vibe, I like serving them alongside a hot cup of coffee or chai latte. They also make a perfect afternoon treat with a glass of cold milk.

Creative Ways to Present

For parties or gifts, arrange the cookies on a slate platter and scatter edible gold flakes or extra sea salt on top. I once served them stacked in a pretty jar, each cookie separated with parchment paper—such a fun presentation for holiday gifting! You can even drizzle melted white or dark chocolate over the top for visual contrast.

Make Ahead and Storage

Storing Leftovers

Store your Salted Caramel Brownie Cookies in an airtight container at room temperature. I recommend layering them with parchment paper to prevent sticking. They’ll stay fresh and chewy for about 3-4 days, though honestly, in our house, they rarely last that long!

Freezing

I’ve frozen these cookies both before and after adding the caramel topping. For best results, freeze the dough balls on a tray, then transfer to a sealed bag. When ready, bake them a minute or two longer than usual. If frozen after baking and caramel topping, separate with parchment and thaw at room temperature before serving.

Reheating

To bring back that fresh-baked feel, gently warm the cookies in the microwave for about 10-15 seconds. This softens the caramel and melts the chocolate slightly, giving you that just-out-of-the-oven indulgence without losing chewiness.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate in this Salted Caramel Brownie Cookies Recipe?

Milk chocolate can be used, but the cookie will be sweeter and less intense. Dark chocolate balances the caramel’s sweetness nicely, so if you prefer milk chocolate, consider reducing the sugar slightly to avoid an overly sweet cookie.

What’s the best way to melt the caramels for filling?

The easiest method is microwaving the unwrapped caramels with heavy cream in short 30-second intervals, stirring each time until smooth. This prevents burning and ensures a creamy, pourable texture perfect for the cookie indentations.

How do I keep the caramel from running off the cookies?

Make sure to let the melted caramel cool and thicken slightly—about 5 minutes—before spooning it into the cookie wells. The caramel should be pourable but thick enough to hold its shape, which helps prevent it from spilling over the edges.

Can I make these cookies gluten-free?

Yes! Use a gluten-free all-purpose flour blend with xanthan gum that measures cup-for-cup like regular flour. This swap works well, but I recommend testing a small batch first to adjust baking time if needed.

Final Thoughts

This Salted Caramel Brownie Cookies Recipe feels like a small act of love every time I make it. The way the chocolate and caramel play together with that hint of salt makes biting into these cookies feel like a warm hug. I can’t recommend giving this recipe a try enough—once you do, I have a feeling it’ll become your go-to cookie for celebrations or just a midweek pick-me-up. So fire up that oven and prepare to wow yourself!