If you’re a fan of rich chocolate and luscious caramel, let me introduce you to the ultimate treat that will make your taste buds sing: the Salted Caramel Brownie Cookies Recipe. These cookies capture the shiny, crackly tops that you adore in brownies, fused with a delectably fudgy center and a soft caramel surprise right in the middle. Topped with flaky sea salt, every bite delivers that perfect salty-sweet balance that elevates a simple cookie into a luxurious experience. Whether it’s for a holiday gift, a party snack, or just an indulgent everyday moment, these cookies are unbelievably easy to make yet taste like they belong in a fancy bakery showcase.

Ingredients You’ll Need

The image shows various baking ingredients arranged on a white marbled surface. At the center bottom is a white bowl with light brown sugar, and beside it to the right is a white bowl filled with white flour. To the right of that bowl is a small wooden bowl holding white baking powder. Above the baking powder is a white bowl of white granulated sugar. Near the center top, a glass bowl contains two brown eggs. To the left of the eggs is a white ramekin filled with dark brown cocoa powder. Above the brown sugar is a small white bowl with a cream-colored liquid labeled heavy cream. To the left side of the image, two dark chocolate bars lay flat, alongside two blocks of pale yellow butter and a small bottle of vanilla extract. Near the chocolate bars is a small pile of wrapped caramel squares. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an essential role, coming together simply yet thoughtfully to create a cookie that’s soft, chewy, and incredibly decadent. From the silky melted butter and deep dark chocolate to the smooth caramel finishing touch, these components build complexity in texture and flavor without complicating your prep.

6 Tablespoons salted butter, cubed: Adds richness and helps achieve that fudgy texture.
6.5 oz dark chocolate bar (60–70% cocoa), chopped: Provides a deep chocolate flavor essential for brownie-like cookies.
1 tsp pure vanilla extract: Enhances flavor complexity and balances the chocolate.
2 large eggs, room temperature: Helps bind the ingredients and adds moisture.
1 large egg yolk, room temperature: Adds extra decadence and chewiness.
3/4 cup granulated sugar: Sweetens while helping create the shiny crackled cookie top.
1/4 cup light brown sugar, packed: Contributes a subtle molasses note and moisture.
1 1/2 cups all-purpose flour, spooned and leveled: Provides structure without toughness.
1/4 cup Dutch-process cocoa powder: Deepens the chocolate intensity with a smooth finish.
1 teaspoon baking powder: Gives a slight lift for a tender crumb.
1/2 teaspoon salt: Balances sweetness and enhances all flavors.
11 oz soft caramels (Werther’s or Kraft), unwrapped: Creates the luscious caramel center.
2 Tablespoons heavy cream: Smooths the caramel and makes it pourable yet thick.
Flaky sea salt for topping: Adds a delightful salty crunch on top to complement the sweet caramel.

How to Make Salted Caramel Brownie Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

Pop your oven rack into the middle position and preheat your oven to 350°F. This ensures even baking for that perfect cookie texture. Line two large baking sheets with parchment paper so your cookies don’t stick and to keep cleanup effortless.

Step 2: Melt Butter and Chocolate

In a microwave-safe bowl, combine your cubed salted butter with the chopped dark chocolate. Melt gently in 30-second bursts, stirring between intervals, until smooth and glossy. Stir in the pure vanilla extract, then allow this luscious mixture to cool slightly before moving on—this will help when you combine it with your eggs later.

Step 3: Whip the Sugars and Eggs

Using a stand mixer or hand mixer, beat together the granulated sugar, brown sugar, large eggs, and the extra egg yolk until the mixture turns pale and incredibly fluffy. This usually takes about 3-4 minutes. When you lift your whisk, the batter should flow back in thick, ribbon-like trails before sinking back in, showing you’ve reached a perfect airy texture.

Step 4: Combine Chocolate Mixture and Wet Ingredients

With your mixer on low, slowly pour the slightly cooled chocolate and butter mixture into the eggs and sugar. Beat gently just until uniform—no need to overmix. At this point, the batter is already smelling like chocolate heaven.

Step 5: Incorporate Dry Ingredients

Whisk together the flour, Dutch-process cocoa powder, baking powder, and salt in a separate bowl. Then gently fold these dry ingredients into the wet batter until smooth and glossy, resembling brownie batter in texture. This careful folding keeps your cookies tender and chewy.

Step 6: Scoop and Bake

Using a medium cookie scoop (about 2 tablespoons), portion out the dough evenly onto your prepared baking sheets. Aim for around 8 cookies per sheet to give each plenty of space. Pop them in the oven for 8-10 minutes until their tops are shiny and cracked but centers still feel soft and slightly underbaked.

Step 7: Shape and Create Indents

Right out of the oven, gently nudge each warm cookie into a perfect circle using a cookie cutter or the rim of a glass. Quickly press a shallow indent into the center of each cookie using the back of a small spoon. This is where the magic caramel will go, so be gentle but deliberate. Let the cookies cool on their sheets for about 10 minutes to firm up.

Step 8: Make and Add the Caramel Filling

While cooling, melt your unwrapped soft caramels with the heavy cream in 30-second microwave bursts, stirring between until smooth. Allow the caramel to cool and thicken just slightly so it’s pourable but not runny. Spoon the caramel lovingly into the center indents on each cookie, then scatter flaky sea salt over the top to finish.

How to Serve Salted Caramel Brownie Cookies Recipe

The image shows several round chocolate cookies laid out on a white marbled surface. Each cookie has two main layers: the thick, cracked dark brown cookie base and a smooth, shiny caramel center in a round shape placed in the middle on top. The caramel has a golden color and is sprinkled lightly with coarse white sea salt flakes. Around some cookies, there are broken pieces of dark chocolate scattered casually. The texture of the cookie looks firm but cracked with a rough surface, contrasting with the smooth and glossy caramel center. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of flaky sea salt is the perfect garnish here. It heightens the caramel’s sweetness and adds a delightful texture contrast. For extra flair, consider a light dusting of cocoa powder or gently swirl some melted dark chocolate on top for visual drama and amplified chocolate goodness.

Side Dishes

Serve these Salted Caramel Brownie Cookies with a cold glass of milk for a classic combo or a cup of strong espresso to cut through the richness. They also pair beautifully with a scoop of vanilla bean ice cream for a wonderfully indulgent dessert experience that’s sure to impress.

Creative Ways to Present

For parties or gifting, stack these cookies ribbon-wrapped in a box or arrange them on a beautiful platter with clusters of caramel and chocolate candies. You can even sandwich two cookies together with a scoop of ice cream for an irresistible takeaway treat perfect for warm summer days or cozy winter nights.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies in an airtight container at room temperature. They stay soft and fudgy for up to 3 days, making them perfect to enjoy throughout the week without losing their magical texture.

Freezing

Want to stash some for later? Freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 3 months. When ready to indulge, thaw at room temperature for a couple of hours.

Reheating

To revive the gooey caramel center and warm the chocolatey softness, pop a frozen or refrigerated cookie in the microwave for about 10-15 seconds. It’s a quick way to bring back that fresh-baked feeling, perfect for a last-minute sweet fix.

FAQs

Can I use milk chocolate instead of dark chocolate?

While dark chocolate provides that rich, intense flavor that defines these cookies, you can use milk chocolate if you prefer a sweeter, creamier cookie. Just know it will change the overall depth of taste and richness slightly.

What if I don’t have soft caramels? Can I make caramel from scratch?

If you’re up for a little kitchen adventure, homemade caramel will work wonderfully here. Just make sure it’s soft and pliable enough to spoon into the cookie centers. Otherwise, store-bought caramels are a great shortcut.

Why is my cookie dough too runny?

This dough should be thick and brownie-like, so if yours is too runny, double-check the flour measurement and ensure the eggs are the correct size. Over-melting the butter and chocolate can also thin the batter too much, so cool that mixture just right before combining.

How can I make sure my cookies get shiny, crackly tops?

Beating the eggs and sugars until very fluffy is key—that incorporates air that helps create the beautiful shiny crust. Also, baking at the right temperature and not overbaking keeps that glossy, crackled look intact.

Can I double this Salted Caramel Brownie Cookies Recipe easily?

Absolutely! Just remember to spread the dough across multiple baking sheets and bake in batches. It’s best not to overcrowd the oven to ensure even baking and maintain those perfect textures.

Final Thoughts

If you’re searching for a cookie that dazzles with brownie-like fudginess and a decadent caramel surprise, the Salted Caramel Brownie Cookies Recipe is your new best friend in the kitchen. They’re simple enough for a weekday treat yet sophisticated enough to share with loved ones at any special gathering. Give these a try, and I promise they’ll become a beloved go-to for your chocolate and caramel cravings!