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.
These salted caramel fudgy brownie cookies are pure decadence!
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.
Jen has a passion for baking and she’s dedicated to bringing you classic dessert recipes filled with more flavor and creativity. When Jen isn’t in the kitchen she’s traveling with her husband in search of the best places with the greatest experiences. You can follow their travel journeys on Instagram and Youtube!