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.
Salted Caramel Fudgy Brownie Cookies
Decadent fudge chocolate brownie cookies topped with caramel and a sprinkle of sea salt.
- 1/2 cup unsalted butter softened
- 1/4 cup vegetable shortening softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 cup caramel bits
- course sea salt for garnish
In a large mixing bowl, beat together the butter, shortening, and sugars until fluffy. Beat in the eggs one at a time followed by the vanilla.
Sift together the flour, cocoa powder, and baking powder. Stir the flour mixture into the butter mixture just until moistened. Cover and refrigerate for 4 to 6 hours.
Preheat the oven to 350ºF degrees. Roll the dough into 1 tablespoon sized balls and place 2 inches apart on a baking sheet lined with a silicone mat or parchment paper. Bake for 7-9 minutes. The cookies will look uncooked. Allow the cookies to rest on the pan for 10 minutes before transferring to a wire rack to cool completely.
In a small saucepan, combine the caramel bits and 2 tsp of water. Heat over low heat until caramel melts completely, stirring occasionally. Drizzle the melted caramel over the cookies. Top the cookies with a sprinkle of sea salt.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.