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
Scale
Chocolate 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 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
