There’s something truly magical about combining rich, fudgy brownie texture with the irresistibly gooey charm of salted caramel. That’s why I’m so excited to share this Salted Caramel Brownie Cookies Recipe—it’s a little bite of heaven that melts perfectly in your mouth and keeps you coming back for more.

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 genuinely love how this recipe nails that perfect balance between chewy brownie cookie and luscious caramel. Plus, the sprinkle of flaky sea salt on top just elevates the whole experience to a new delicious level.

Seriously fudgy texture: These cookies deliver that brownie-like chewiness you crave, without being too cakey or dry.
Gooey caramel center: The soft caramel tucked inside is melt-in-your-mouth perfection that pairs beautifully with the chocolate.
Flaky sea salt finish: That little sprinkle on top isn’t just pretty—it enhances all the flavors and balances the sweetness.
Simple yet impressive: Despite tasting gourmet, this recipe uses straightforward ingredients and techniques anyone can follow.

Ingredients & Why They Work

Every ingredient in this Salted Caramel Brownie Cookies Recipe plays a role in creating those rich, tender bites. From the deep dark chocolate to the soft caramels, these components blend into a silky, decadent dough that bakes up just right.

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 a touch of saltiness that plays off the sweet caramel beautifully.
Dark chocolate bar: Using a good-quality chocolate (60–70% cocoa) gives the cookies a complex, intense chocolate flavor that you just can’t beat.
Pure vanilla extract: Deepens the overall flavor and rounds out the chocolate notes nicely.
Large eggs and egg yolk: Provide moisture and help create that glossy, fudgy texture in the cookie.
Granulated and light brown sugars: The mix of sugars balances tenderness with slight caramel undertones, plus aids in creating that shiny cracked top.
All-purpose flour: The backbone of the cookie structure, lightly spooned and leveled for perfect texture.
Dutch-process cocoa powder: Adds rich chocolate notes and deep color without acidity, enhancing the chocolate experience.
Baking powder: Just enough to help the cookies rise a bit while keeping dense chewiness.
Salt: Elevates all flavors, especially vital paired with caramel and chocolate.
Soft caramels: These melt down perfectly to fill the cookie centers with creamy sweetness.
Heavy cream: Makes the caramel sauce silky-smooth and pourable.
Flaky sea salt: The crowning touch that balances sweetness with a slight crunch and bursts of salt.

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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

I like to tweak this Salted Caramel Brownie Cookies Recipe a bit depending on the occasion or who's coming over. It’s so easy to get creative, and that’s part of the fun!

Variation: Once I swapped the dark chocolate for milk chocolate chunks to make a sweeter, mellower cookie—and wow, it was a hit with the kids!
Dietary twist: If you want to lighten things up, you can try swapping some of the butter with coconut oil, but watch the texture closely as it will be a bit different.
Extra gooey: For caramel lovers like me, adding an extra spoonful of caramel on top right after baking makes these cookies even more indulgent.
Seasonal spins: During the holidays, I sprinkle cinnamon or pumpkin spice into the batter for a festive touch that’s cozy and comforting.

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 the butter and dark chocolate gently

I like to melt the salted butter and chopped dark chocolate together in the microwave using 30-second bursts. Stirring in between is key here—you want a smooth, glossy mixture without overheating or seizing the chocolate, which can happen if you rush it.

Step 2: Whip the eggs and sugars until fluffy

Using an electric mixer, beat your room temperature eggs and both sugars on high for about 3 to 4 minutes. You’re aiming for a pale, almost ribbon-like texture when the whisk is lifted—this step traps air and helps give the cookies a lovely lightness while remaining fudgy.

Step 3: Combine chocolate mixture and dry ingredients

Pour your cooled chocolate and butter mix slowly into the egg and sugar mixture while the mixer runs on low to keep it smooth and uniform. Then gently fold in your sifted flour, cocoa powder, baking powder, and salt until everything is well combined—but don’t overmix! You want a shiny, glossy batter that looks like a thick brownie batter.

Step 4: Scoop and bake the cookies

I use a 2-tablespoon cookie scoop to portion these cookies evenly—this recipe makes about 16. I always space them well on parchment-lined pans to allow for spreading. Bake at 350°F for 8 to 10 minutes until the tops are crackly and shiny but the centers still look soft—this helps keep them chewy.

Step 5: Shape and fill the cookies

Right out of the oven, I gently round the cookies with a cookie cutter or the rim of a glass for a neat finish, then press a small spoon to make a shallow well in the center. While they cool on the baking sheet, I melt the caramels with heavy cream in the microwave until smooth, then spoon this luscious caramel into each scoop. Finally, a sprinkle of flaky sea salt seals the deal—wait about 20 minutes for the caramel to set, and you’re ready to enjoy!

Top Tip

Over the years, I’ve learned these little tips really make a difference in baking these Salted Caramel Brownie Cookies just right—so you’re set up for success the first time!

Butter and chocolate melting: Melt gently to avoid grainy chocolate—stir well and don’t rush the process to keep that silky texture.
Egg and sugar whipping: This step is crucial for texture; don’t skimp on the 3-4 minutes beating to create those fluffy ribbons.
Timing out the bake: The cookies will still look soft in the center when you take them out—that’s perfect to keep them chewy as they cool.
Caramel filling consistency: Warm the caramel just enough so it's smooth and pourable but not runny—let it cool briefly before spooning to maintain shape.

How to Serve Salted Caramel Brownie Cookies Recipe

Salted Caramel Brownies - Serving Suggestion

Garnishes

I almost always garnish these cookies with a sprinkle of flaky sea salt right on the caramel—this balance of sweet and salty is what makes them addictive. Sometimes, I add a tiny drizzle of melted chocolate or a few chopped toasted nuts for extra texture when serving guests.

Side Dishes

A scoop of vanilla bean ice cream paired with these cookies is pure bliss, especially if you warm the cookie just slightly first. A fresh cup of strong coffee or espresso also pairs perfectly, cutting through the sweetness with its rich bitterness.

Creative Ways to Present

For special occasions, I love stacking these cookies on a pretty cake stand or presenting them in a rustic wooden box lined with parchment for a cozy homemade gift. Another fun way is to serve them warm in individual ramekins topped with a dollop of whipped cream and a sprinkle of sea salt for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature. They’ll stay soft and chewy for about 3 to 4 days. I usually layer them between parchment paper to avoid sticking, especially with the caramel centers.

Freezing

I’ve frozen the cookie dough scoops wrapped tightly on a baking tray, then transferred to a freezer bag for up to a month. When ready, bake them straight from frozen—just add a minute or two to the bake time. You can also freeze fully baked cookies layered with parchment paper; thaw at room temperature before serving.

Reheating

To bring out their best, I pop the cookies in a warm oven (around 300°F) for just 5 minutes or microwave briefly for 10-15 seconds. This revives the gooey texture and softens the caramel without melting it away—exactly how they’re meant to be enjoyed.

Frequently Asked Questions:

Can I use store-bought caramel sauce instead of caramels?

You can, but using soft caramel candies melted with heavy cream gives a thicker, more controllable filling that holds its shape better in the cookie center. Store-bought sauce might be runnier and can spread out more.

What if I don’t have Dutch-process cocoa powder?

You can substitute natural cocoa powder, but it might create a slightly more acidic taste and a lighter color. Adding a pinch of baking soda can help neutralize acidity if you go this route.

How can I make these cookies gluten-free?

Try swapping the all-purpose flour for a 1:1 gluten-free baking flour blend. Be mindful of texture changes—it may help to add a bit more moisture or eggs depending on your blend.

Why do my cookies spread too much?

This usually happens if the dough is too warm or if the pans aren’t chilled. Make sure to chill the dough slightly before scooping if your kitchen is warm, and use parchment or silicone mats to help maintain shape during baking.

Final Thoughts

This Salted Caramel Brownie Cookies Recipe holds a special place in my heart because it combines all the best dessert elements: fudgy chocolate, melty caramel, and a hint of salt that rounds everything out perfectly. I always feel like I’m treating myself—and now, you can too! Don’t be intimidated by the caramel part; once you try it, you’ll see how simple and rewarding these cookies are. Give them a go, and I promise you’ll have a new favorite for every cozy night or celebration.