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Salted Caramel Brownie Cookies

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These salted caramel brownie cookies are ultra-fudgy, stuffed with gooey caramel, and finished with a sprinkle of flaky sea salt. Perfect for chocolate lovers and sure to impress at any gathering, they’re easy to make and irresistibly delicious.

Ingredients

Scale
  • 1 cup (180g) semi-sweet chocolate chips
  • 1/2 cup (113g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (55g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup plus 2 tablespoons (110g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 12–16 soft caramel candies, unwrapped
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap caramel candies and set aside. Let eggs come to room temperature.
  2. In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 30-second bursts, stirring each time, until melted and smooth (about 1-2 minutes total). Let cool for 5 minutes.
  3. In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until glossy and lighter in color (about 2 minutes).
  4. Pour the cooled chocolate-butter mixture into the egg-sugar mixture. Whisk until fully combined.
  5. Sift in flour, cocoa powder, fine sea salt, and baking powder. Fold together with a spatula just until no dry streaks remain. Dough will be thick and sticky.
  6. Cover and chill the dough in the fridge for 20-30 minutes.
  7. Portion out about 2-tablespoon (35g) mounds of dough. Flatten each mound, place a caramel candy in the center, and wrap the dough around it, pinching to seal. Roll gently into a ball and place seam-side down on the baking sheet, spacing cookies at least 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look dry but centers are still soft. Start checking at 9 minutes if your oven runs hot.
  9. Immediately after removing from the oven, sprinkle each cookie with flaky sea salt.
  10. Let cookies sit on the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy slightly warm for maximum gooeyness.

Notes

Chilling the dough is essential for thick, fudgy cookies and to prevent caramel from leaking. Seal caramels well inside the dough. Use soft caramels for best results. Cookies freeze well; reheat briefly for gooey centers. For gluten-free, use a 1:1 baking blend. If dough is sticky, chill again before shaping.

Nutrition

Keywords: salted caramel brownie cookies, fudgy cookies, stuffed cookies, chocolate caramel cookies, easy dessert, holiday baking, gooey cookies, brownie cookies, caramel stuffed cookies

Find it online: https://magnetmeal.com/salted-caramel-brownie-cookies-recipe-easy-fudgy-stuffed-dessert/