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Salted Caramel Brownie Cookies

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These salted caramel brownie cookies are fudgy like a brownie, stuffed with gooey caramel, and finished with a sprinkle of flaky sea salt. They’re easy to make, irresistibly chocolatey, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (90g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup (125g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon instant espresso powder (optional)
  • 18–20 soft caramel candies, unwrapped (Werther’s Soft Caramels or Kraft)
  • 1 tablespoon heavy cream (for melting with caramels, if needed)
  • Flaky sea salt (for sprinkling on top)
  • 1/2 cup (90g) semi-sweet chocolate chips or chunks (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Unwrap 18-20 soft caramel candies. If large, cut in half for easier stuffing.
  3. In a large microwave-safe bowl, melt butter. Let cool for 2-3 minutes.
  4. Add granulated sugar and brown sugar to melted butter. Whisk until glossy and combined.
  5. Add eggs and vanilla extract. Whisk for 1-2 minutes until thick and pale.
  6. In a separate bowl, sift together cocoa powder, flour, baking soda, salt, and espresso powder.
  7. Gradually add dry ingredients to wet mixture. Stir until just combined (do not overmix).
  8. Optional: Fold in chocolate chips or chunks.
  9. Scoop about 2 tablespoons of dough, flatten in your palm, and place a caramel candy in the center. Fold dough around caramel, pinch to seal, and roll into a ball. Place on prepared baking sheet, 2 inches apart.
  10. If dough is sticky, chill in refrigerator for 10 minutes or lightly flour hands.
  11. Bake for 10-12 minutes, until edges are set but centers look slightly underbaked.
  12. Remove from oven and immediately sprinkle with flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  13. Serve warm for gooey caramel or let cool for a fudgier texture. Store in an airtight container.

Notes

Seal the dough completely around the caramel to prevent leaks. For extra gooey centers, slightly underbake the cookies. Use parchment or silicone mats to prevent sticking. Dough can be made gluten-free with a 1:1 flour blend. Store cookies in an airtight container; microwave for 5-8 seconds to reheat for gooey caramel.

Nutrition

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