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.
- 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
- 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.
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 cookie
Amount 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.