Description
These Salted Caramel Brownie Cookies combine rich dark chocolate brownie batter with a luscious homemade salted caramel center, topped with flaky sea salt for the perfect balance of sweet and salty in a soft, chewy cookie.
Ingredients
Scale
Chocolate Base
- 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), unwrapped
- 2 Tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Preheat and Prepare: Adjust the oven rack to the middle position and preheat to 350°F. Line 2 large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the cubed butter and chopped dark chocolate together in 30 second increments, stirring between each, until smooth. Stir in the vanilla extract and allow to cool slightly.
- Beat Eggs and Sugars: Using an electric mixer or stand mixer fitted with the whisk attachment, beat the granulated and light brown sugars with the eggs and egg yolk until pale, fluffy, and the mixture falls in ribbon-like trails when the whisk is lifted, about 3-4 minutes.
- Combine Chocolate Mixture: With the mixer on low, gradually pour in the melted chocolate mixture and beat until fully combined with no yellow streaks remaining.
- Fold in Dry Ingredients: In a separate bowl, stir together the cocoa powder, flour, baking powder, and salt. Gently fold this mixture into the wet ingredients until you achieve a smooth and glossy brownie-like batter.
- Scoop Cookies: Use a 2 Tablespoon cookie scoop to portion out the dough onto the prepared baking sheets, making about 16 cookies total, spaced comfortably to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 8 minutes until the tops are shiny, cracked, yet the centers remain soft.
- Shape and Indent: Remove cookies from oven and immediately use a round cookie cutter or the rim of a glass to nudge cookies into perfect circles. Press a shallow indent into the center of each warm cookie using the back of a small spoon. Let cool on the baking sheets for 10 minutes.
- Prepare Caramel Sauce: While cookies cool, combine soft caramels and heavy cream in a microwave-safe bowl. Heat in 30 second increments, stirring until smooth and fully melted. Let caramel cool for 5 minutes to thicken but remain pourable.
- Add Caramel and Salt: Spoon the slightly cooled caramel into the indent of each cookie. Sprinkle with flaky sea salt and allow the caramel to set, about 20 minutes, before serving.
Notes
- Use room temperature eggs for better mixing and fluffier texture.
- To prevent overbaking, watch cookies closely as oven times may vary; they should be shiny and cracked on top but soft inside.
- Flaky sea salt enhances the salted caramel flavor without overpowering the sweetness.
- If caramels are too thick after melting, add an additional teaspoon of heavy cream to loosen.
- Store cookies in an airtight container at room temperature for up to 3 days; caramel topping may soften over time.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
