Name: Salted Caramel Brownie Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 11 oz soft caramels, unwrapped; 2 Tablespoons heavy cream; Flaky sea salt for topping

Imagine sinking your teeth into a cookie that's fudgy and chewy like a brownie—with an ooey-gooey salted caramel center melting right on your tongue. That’s exactly what this Salted Caramel Brownie Cookies Recipe delivers, and trust me, it’s a treat worth every bite.

The image shows a group of dark brown cookies with a cracked texture, each topped with a smooth, light caramel-colored sauce in the center, sprinkled with coarse white salt flakes. They are arranged on a flat white marbled surface, with some cookies stacked in the middle. One cookie at the front has a bite taken out, revealing a slightly soft inside. There is a small white bowl filled with the caramel sauce to the right, with a spoon inside, and a black bowl with white salt in the background. Small pieces of dark chocolate are scattered around the cookies. The scene looks warm and inviting, with natural light and soft focus on the background. 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've made this recipe more times than I can count because it nails that perfect balance of rich chocolate and sweet, salty caramel. Every time I bake these, friends beg me for the recipe—and once you try them, you’ll know why.

Indulgent Texture: The cookies have a brownie-like fudgy center with just the right amount of chewiness on the outside.
Salted Caramel Surprise: Each cookie hides a luscious pool of creamy salted caramel right in the middle.
Simple Ingredients: No fancy items—just everyday pantry staples and good quality chocolate.
Quick to Bake: From mixing to oven, you’re looking at under 30 minutes for something this scrumptious.

Ingredients & Why They Work

This cookie dough uses simple, quality ingredients that all come together beautifully. The salted butter and dark chocolate meld for a deep, rich base, while the dual sugars help create that perfect texture and subtle caramel note even before adding the caramel centers.

Flat lay of six cubed pieces of salted butter, a chopped dark chocolate bar, a small white bowl with pure vanilla extract, two whole uncracked brown eggs and one whole uncracked egg yolk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with Dutch-process cocoa powder, a small white ceramic bowl containing baking powder, a small white ceramic bowl with fine salt, a pile of soft caramel squares, a small white ceramic bowl holding heavy cream, and a small pile of flaky sea salt flakes, all arranged in perfect symmetry 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 subtle salty balance that complements the chocolate and caramel perfectly.
Dark chocolate bar (60–70% cocoa): Provides depth, smooth texture, and less sweetness than milk chocolate, keeping these cookies balanced.
Vanilla extract: Enhances the chocolate flavor and adds a warm undertone.
Eggs and egg yolk: Give moisture and structure, while the extra yolk boosts fudginess.
Granulated and light brown sugars: Granulated sugar brings chewiness; brown sugar adds a hint of molasses flavor and softness.
All-purpose flour: Creates structure without making the cookies cakey.
Dutch-process cocoa powder: Rich and smooth flavor that blends seamlessly into the dough.
Baking powder: Helps with slight rise—these cookies are dense but not flat.
Salt: Balances sweetness and enhances the different layers of flavor.
Soft caramels: The star of the show—melts beautifully with cream for that luscious caramel center.
Heavy cream: Smooths out the caramel, making it pourable yet thick enough to hold shape.
Flaky sea salt: Sprinkled on top, it adds bursts of saltiness and a lovely crunch.

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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

Once you’ve nailed the basic Salted Caramel Brownie Cookies Recipe, feel free to put your own spin on it. I like swapping out dark chocolate for milk chocolate now and then for a sweeter, less intense bite.

Variation: Sometimes, I add chopped toasted pecans or walnuts in the batter for an extra crunch and a toasty contrast to the gooey centers—it’s a game-changer.
Dietary tweak: Using gluten-free flour blend works here, just be mindful that the batter may be slightly less fudgy.
Seasonal twist: Add a pinch of cinnamon or a splash of espresso powder to enhance the chocolate flavor when baking during cooler months.

Step-by-Step: How I Make Salted Caramel Brownie Cookies Recipe

The image shows several round cookies with a rich dark brown color and a cracked texture on top. Each cookie has a smooth, shiny, caramel-colored dollop in the center, sprinkled with small white salt flakes. The cookies are placed closely together on a white marbled surface, with some pieces of dark chocolate scattered nearby. The overall look is rustic and inviting with a mix of rough cookie edges and smooth caramel centers. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt the Chocolate and Butter Smoothly

Start by cubing your salted butter and chopping the dark chocolate roughly. Melt them together in a microwave-safe bowl in 30-second bursts, stirring between each until you have a velvety, lump-free mix. Don’t rush this step—smooth, fully melted chocolate makes all the difference for silky batter. Once melted, stir in the vanilla and let the mixture cool just enough so it doesn’t cook the eggs in the next step.

Step 2: Whip Eggs and Sugars Until Fluffy

Using a stand mixer or hand mixer, beat the granulated sugar, brown sugar, eggs, and that extra yolk together on medium-high speed for 3-4 minutes. You want it light, pale, and airy enough that when you lift the whisk, the batter falls in thick ribbons—this traps air and results in tender, slightly cakey edges while keeping the centers fudgy.

Step 3: Combine Mixtures and Fold in Dry Ingredients

With your mixer on low speed, slowly pour in the chocolate-butter mixture. Mix just until there are no streaks of egg left. Then, gently fold in the flour, cocoa powder, baking powder, and salt—you’ll want to be careful not to overmix here to keep the batter thick and glossy, like a brownie batter.

Step 4: Scoop and Bake

Using a 2-tablespoon scoop, portion the dough onto parchment-lined baking sheets, leaving plenty of room between each cookie as they will spread a bit. Bake at 350°F for about 8-10 minutes. You’re aiming for shiny, crackly tops with soft centers—that glossy crackle on top is one of my favorite indicators they’re ready.

Step 5: Shape, Press, and Cool

Right out of the oven, you can gently round out any irregular cookies using a round cutter or glass rim for a perfect circle. Then, use the back of a tablespoon to press a shallow well into the center of each warm cookie. Let them cool on the sheet for about 10 minutes to set slightly before transferring to a wire rack.

Step 6: Make and Add the Salted Caramel Filling

While the cookies cool, melt your soft caramels and heavy cream together in short bursts in the microwave, stirring until smooth and pourable yet thick enough to hold shape. Spoon the luscious caramel carefully into each cookie’s indent, then sprinkle with some flaky sea salt for that salty-sweet contrast. Let the caramel set for at least 20 minutes before serving.

Top Tip

Making these Salted Caramel Brownie Cookies Recipe well can feel tricky at first, but I promise once you’ve baked them a couple of times, it becomes second nature. Here are my best tips to get them spot on every time:

Don’t overbake: Pull the cookies out when they still look soft in the center; they firm up as they cool so the texture stays fudgy and tender, not dry.
Use good chocolate: High-quality dark chocolate makes a big flavor difference, so pick something you’d enjoy snacking on.
Shape right away: While warm, gently shaping and pressing the cookies ensures that neat caramel pool and that beautiful presentation.
Let caramel cool slightly: If it's too thin, it will run off the cookies; too thick and it’s hard to spoon, so just wait a few minutes after melting.

How to Serve Salted Caramel Brownie Cookies Recipe

Salted Caramel Brownie Cookies - Serving Suggestion

Garnishes

I usually stick with a generous sprinkle of flaky sea salt on top of the caramel—it cuts through the sweetness beautifully and adds just the right amount of crunch. Occasionally, I’ll add a tiny drizzle of melted dark chocolate for a fancy touch when serving guests.

Side Dishes

These cookies shine on their own but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream really takes the experience up a notch. Hot coffee or a rich cup of hot chocolate also complements their gooey decadence perfectly.

Creative Ways to Present

For special occasions, I love arranging these cookies on a slate board with small bowls of caramel sauce and sea salt flakes nearby for guests to add more if they like. Another fun idea is sandwiching two cookies together with caramel and a bit of chocolate ganache for a loungy dessert that's perfect for parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to 3 days. If your kitchen is warm, popping them into the fridge is fine, though I recommend warming them briefly before serving to refresh that gooey caramel.

Freezing

These cookie dough balls freeze wonderfully, so I often portion and freeze them on a baking sheet, then transfer to a freezer bag. You can bake them straight from frozen, just add a minute or two to the baking time. Fully baked cookies can be frozen too—wrap tightly and thaw before enjoying.

Reheating

I reheat leftover cookies in a microwave for 10-15 seconds or in a warm oven (about 300°F) for 5 minutes. This brings the caramel back to a soft, melty state and refreshes that just-made feeling.

Frequently Asked Questions:

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

You can use caramel sauce, but melted soft caramels mixed with cream give a thicker, more stable filling that stays perfectly in those little cookie wells. If using caramel sauce, make sure it’s thick and not too runny or the filling may spread and make a mess.

How do I prevent the cookies from spreading too much while baking?

Be sure to chill your dough slightly if your kitchen is warm, and don’t over-grease your baking sheet—use parchment paper or silicone mats instead. Also, keeping the dough scoops spaced well apart helps them maintain their shape.

Can I make these cookies dairy-free?

You can substitute dairy-free butter and dairy-free chocolate chips, and look for vegan caramel candies or make your own caramel sauce using coconut milk and sugar. Keep in mind changes may affect texture slightly, but with some tweaking, it’s definitely doable.

Why do my cookies lose their glossy crackle top?

The crackly glossy top comes from the sugar and egg meringue created when beating the eggs and sugar well. Underbaking can help maintain that shiny texture, and not overmixing the flour at the end keeps the surface smooth. Make sure to bake on the middle rack for even heat distribution.

Final Thoughts

This Salted Caramel Brownie Cookies Recipe has become one of my go-to treats whenever I want to impress without fuss. The combination of chewy brownie texture and that caramel surprise is pure magic. I hope you’ll give this recipe a go—not only because it tastes incredible but because baking it is such a rewarding, joyful experience. Treat yourself and your loved ones—you’ll be glad you did!