Salted Caramel Fudgy Brownie Cookies are decadent fudge chocolate brownie cookies topped with caramel and a sprinkle of sea salt.
These intensely chocolate cookies are something to be desired. A fudgy cookie lover’s dream. I think they are comparable to these Double Chocolate Chip Nutella Cookies in terms of decadence.
After I mastered the perfect chocolate cupcake it occurred to me that I also needed a chocolate cookie recipe up my sleeve. Just like the cupcakes, I had to approach these cookies multiple times to get just the right recipe. And boy did I ever.
These cookies are soft, chocolaty, and contain just the right amount of caramel drizzle enhanced with a sprinkle of course sea salt.
For the cookie batter, I used a large amount of unsweetened cocoa powder. As we learned with the chocolate cupcakes, cocoa powder dries out baked goods. So these cookies contain a significant amount of fat to keep them soft and far from dry.
Three whole eggs, butter, and shortening went into the batter along with the other standard ingredients: flour, sugar, and baking powder.
I topped these cookies with melted caramel in addition to a bit of coarse sea salt because we know salted caramel and chocolate are the perfect combo.
If salted caramel isn’t your thing, then you can omit it and just enjoy a soft fudge chocolate cookie.
I won’t hold a grudge.
These cookies are a sure way to please your friends and family. My mom came to visit and she loved them. Between the three of us, these cookies didn’t last a minute in my kitchen.
For more decadent cookie recipes, try these Peanut Butter Cup Cookies and these Butterscotch Toffee Cookies.
Salted Caramel Brownie Cookies
Decadent, fudge chocolate brownie cookies dotted with soft caramel and a sprinkle of flaked sea salt.
Ingredients
- ⅔ cup (86 g) all-purpose flour
- ¼ cup (21 g) unsweetened Dutch-processed cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- 8-ounces (226 g) semisweet chocolate, coarsely chopped
- ⅓ cup (75 g) unsalted butter, cut into pieces
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup (130 g) soft caramel candies, cut into small pieces
- Flaked sea salt
Instructions
- In a small bowl, whisk the flour, cocoa, salt, and baking powder together until well combined. Set aside.
- Add the chocolate and butter to a medium heat-proof bowl. Set the bowl over a pot with 1-inch of barely simmering water. Stir constantly until chocolate is fully melted and smooth.
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix the eggs and sugar together on medium-high speed until pale in color, about 5 minutes. Beat in the vanilla.
- Reduce the speed to low and add the melted chocolate. Continue mixing until fully incorporated.
- Use a silicone spatula to gently fold in the flour mixture, take care not to over mix.
- When the dry ingredients are almost fully incorporated, add the caramel pieces. Fold gently just until they're mixed in.
- Cover the bowl with plastic wrap and refrigerate the batter for 30 minutes or until it's firm enough to scoop.
- Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Use a 1.5 tablespoon cookie scoop to drop mounds of batter on the prepared cookie sheets, about 2 inches apart. (You can roll the mounds into balls if you want uniform cookie shapes.) Sprinkle the tops with a pinch of flaked sea salt.
- Bake one sheet at a time for 10-12 minutes or until the edges are set but the centers still look slightly underdone.
- Cool on the pan for 5 minutes then transfer to a wire rack to cool completely. The cookies tasted best the day they are made.
Notes
Cocoa powder: Natural cocoa powder will work fine with this recipe if you don't have Dutch-processed.
Chocolate: You can use semisweet or bittersweet with this recipe.
Caramels: I used about 15 Kraft caramel squares cut into 6 small pieces. These caramels will become sticky and chewy after baking. You may use Werther's Original soft caramels for candies that stay a bit softer.
Sea salt: I prefer flaked sea salt for garnish my coarse sea salt will also work. Flaked just looks prettier.
Make ahead tip
- Store in an airtight container for up to 2 days. Baked cookies can also be frozen for up to 2 months. Be sure to wrap them well with plastic wrap and place them in a freezer-safe zip-top bag.
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Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 165mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 2g
* Nutrition information is provided as a courtesy by an online nutrition calculator and is not guaranteed to be accurate. Always seek advice from a nutritionist or medical professional.
Emmy
Tuesday 16th of February 2016
Hi. what if I want to make dozens of these? how much for each ingredients do I need? thank you :)
Jen
Wednesday 17th of February 2016
This recipe yields 3 dozen cookies. If you want more, just double or triple the amounts.
Chineka @ Savor The Baking
Friday 20th of March 2015
These look really good.
Thalia @ butter and brioche
Monday 16th of March 2015
Nothing beats a good brownie cookie! These look awesome Jen and the little salted caramel drizzle is such a nice finishing touch.
aimee @ like mother like daughter
Monday 16th of March 2015
These look perfect Jen! I love the idea of a brownie cookie and that caramel and sea salt on top. YUM!
Jen
Tuesday 17th of March 2015
Brownie cookies are the bomb!
Jocelyn @BruCrew Life
Monday 16th of March 2015
Chocolate, caramel, and sea salt together is one of my favorite combos!!! I wish I had a few of these awesome cookies to enjoy with my afternoon coffee!!!
Jen
Tuesday 17th of March 2015
They would be great with coffee!