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.
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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:

- 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.
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

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

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:
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.
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.
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.
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!
Print
Salted Caramel Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Salted Caramel Brownie Cookies featuring a rich chocolate base with a glossy, crackly top, topped with luscious caramel and a sprinkle of flaky sea salt. Perfectly soft in the center and bursting with decadent flavors, these cookies combine the best of brownies and caramel treats.
Ingredients
Chocolate Batter
- 6 Tablespoons salted butter cubed
- 6.5 oz dark chocolate bar (60–70% cocoa), chopped
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 ½ cups all-purpose flour spooned and leveled
- ¼ cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Caramel Topping
- 11 oz soft caramels (1 bag), e.g. Werther’s or Kraft, unwrapped
- 2 Tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Preheat Oven: Adjust the oven rack to the middle position and preheat the oven to 350°F. Line two large baking sheets with parchment paper to prepare for baking.
- Melt Chocolate Mixture: In a microwave-safe bowl, melt the cubed butter and chopped dark chocolate together in 30 second increments, stirring until smooth. Stir in the vanilla extract and allow the mixture to cool slightly.
- Beat Sugars and Eggs: Using an electric or stand mixer fitted with a whisk attachment, beat the granulated sugar, light brown sugar, eggs, and egg yolk together for 3-4 minutes until pale and very fluffy. The mixture should form thick ribbon-like trails when the whisk is lifted.
- Combine Chocolate and Eggs: With the mixer running on low, slowly pour the cooled chocolate mixture into the eggs and sugar mixture. Beat just until fully combined and no yellow streaks remain.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, Dutch-process cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until a smooth, glossy batter forms, similar to brownie batter.
- Scoop Dough: Using a 2 Tablespoon cookie scoop, portion the dough evenly onto the prepared baking sheets, making about 16 cookies. Arrange them comfortably to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 8 minutes until the tops are shiny and cracked but the centers remain soft.
- Shape and Indent: Immediately after removing from the oven, use a round cookie cutter or the rim of a glass to gently nudge the cookies into perfect circles. Then, using the back of a small spoon, press a shallow indent into the center of each warm cookie. Let the cookies cool on the baking sheets for 10 minutes.
- Prepare Caramel: While cookies cool, combine the unwrapped soft caramels and heavy cream in a microwave-safe bowl. Heat in 30 second increments, stirring until the caramels are fully melted and smooth. Let caramel cool for about 5 minutes to thicken slightly so it is pourable but holds shape.
- Add Caramel Topping: Spoon the caramel into the indent of each cooled cookie. Sprinkle with flaky sea salt on top and allow the caramel to set for about 20 minutes before serving.
Notes
- For best results, let the butter and chocolate mixture cool slightly before combining with eggs to prevent scrambling.
- Room temperature eggs help achieve a fluffier batter and better texture.
- If you don’t have a cookie scoop, use a tablespoon to measure dough evenly.
- Use a microwave in short bursts when melting caramels to prevent burning and clumping.
- Flaky sea salt enhances the flavor contrast but can be omitted or substituted with fine sea salt if needed.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg


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