Salted Caramel Brownie Cookies Recipe – Easy Gooey Stuffed Treats

Introduction

Crackly tops, fudgy centers, and a pool of molten caramel—yeah, these salted caramel brownie cookies are every chocoholic’s dream come true. The first time I made these, the smell alone had my whole family circling the kitchen like hungry wolves. There’s just something about the way that rich chocolate brownie dough hugs a gooey caramel core, finished off with a sprinkle of flaky salt, that gets everyone excited (and honestly, a little impatient).

I started baking these salted caramel brownie cookies when I wanted something a little fancier than regular brownies but not as fussy as layered bars. My caramel obsession is no secret, and these cookies have become my go-to for bake sales, birthdays, and bad days that need a pick-me-up. Let’s face it, nothing beats the experience of biting into a warm cookie and hitting that surprise caramel pocket!

These cookies aren’t just about indulgence—they’re a mashup of bold chocolate flavor, a touch of salt, and that perfect gooeyness you only get when you stuff a cookie with caramel. And if you’ve been burned by dry, cakey cookies before, you can breathe easy. I’ve tested this recipe a dozen times (and then some), tweaking the ratios and technique so you get the ultimate, bakery-style treat every single time. Whether you’re a seasoned baker or just want to impress your friends with something Instagram-worthy, salted caramel brownie cookies are the answer. Trust me, you’ll want to make a double batch—the first one disappears in minutes!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes, so you don’t have to spend all day in the kitchen.
• Simple Ingredients: No hard-to-find stuff here—just chocolate, caramel, and a few pantry basics.
• Perfect for Every Occasion: These salted caramel brownie cookies shine at parties, cozy family nights, or even as a homemade gift for someone special.
• Crowd-Pleaser: Kids, adults, and even picky friends go wild for that gooey caramel surprise inside every cookie.
• Unbelievably Delicious: Rich chocolate flavor, chewy edges, molten caramel—these cookies have it all.

After baking dozens of batches, I’ve learned a few tricks that make these stand out. Melting the chocolate and butter together gives that brownie-like texture, and using a good-quality caramel makes all the difference—trust me, it’s worth it. A sprinkle of flaky sea salt on top takes these cookies from good to “can’t-stop-eating-them” territory. I’ve even had a friend say these were better than her favorite bakery’s version, which, let’s be honest, made my week!

What truly makes this recipe special is the combination of a deep, chocolatey base and a gooey, salty-sweet center. The contrast of flavors is just unbeatable. And you don’t need any fancy equipment—just a mixing bowl and a cookie sheet. It’s one of those rare recipes that feels decadent but is actually super approachable. Whether you’re baking for a crowd or just for yourself (no judgment!), these salted caramel brownie cookies are the ultimate treat.

If you love recipes that bring comfort and excitement at the same time, you’ll be hooked from the first batch. There’s something magical about watching your friends’ faces when they bite in and discover that caramel core. It’s the kind of cookie you’ll want to make again and again—maybe just keep a secret stash for yourself!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature gooey texture. Most are pantry staples, and you can easily swap in a few things if you need to!

• For the Brownie Cookie Dough:
• 1 cup (170g) semi-sweet chocolate chips (good quality for best flavor)
• 4 tbsp (56g) unsalted butter (cubed, plus extra for greasing if needed)
• 2/3 cup (130g) granulated sugar
• 1/4 cup (50g) light brown sugar (packed, gives extra chewiness)
• 2 large eggs (room temperature for better mixing)
• 1 tsp (5ml) pure vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (20g) unsweetened cocoa powder (Dutch-process for deeper flavor, but any kind works)
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• For the Caramel Filling:
• 18-20 soft caramel candies (like Kraft or Werther’s, unwrapped)
• 2 tsp (10ml) heavy cream (optional, helps soften caramels)
• For Finishing:
• Flaky sea salt (like Maldon, for sprinkling on top)

Ingredient tips: I usually go for Ghirardelli or Guittard chocolate chips for a deeper chocolate flavor. If you’re gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend (Bob’s Red Mill is great). For the caramel, any soft, chewy caramel will work—avoid hard caramels, which won’t melt as nicely.

You can also make your own caramel squares if you’re feeling ambitious, but store-bought keeps this recipe quick and easy. Don’t skip the flaky salt on top! It really brings all the flavors together and keeps the cookies from being too sweet.

If you don’t have heavy cream, you can skip it, but microwaving the caramels with a splash helps keep the centers nice and gooey. For a dairy-free option, use a plant-based butter and coconut milk caramels (like Cocomels).

Equipment Needed

• Mixing bowls: One large and one medium. Glass or metal both work.
• Microwave-safe bowl: For melting chocolate and butter (or use a heatproof bowl set over simmering water if you prefer the double boiler method).
• Hand mixer or stand mixer: Makes beating eggs and sugars so much easier, but a sturdy whisk and some elbow grease work in a pinch.
• Baking sheet: Standard size, lined with parchment paper for easy cleanup (parchment is non-negotiable for gooey cookies, trust me).
• Cookie scoop or tablespoon: For evenly portioned dough (a small ice cream scoop is perfect).
• Wire rack: For cooling your cookies without steaming the bottoms.
• Spatula: Silicone works best for scraping down the bowl.

I’ve made these cookies using just a whisk and a wooden spoon before, and while it works, a mixer makes the process quicker and gives a slightly fluffier dough. If you don’t have a cookie scoop, just use two spoons to shape the dough. For the baking sheet, heavy-duty is best—it prevents burning on the bottom.

After baking, I always wash my parchment paper and reuse it for my next batch (just a frugal habit from growing up in a baking-obsessed family). And if you’re just starting out, don’t worry about fancy gear—these cookies are all about flavor, not equipment!

How to Make Salted Caramel Brownie Cookies

1. Melt chocolate and butter: In a microwave-safe bowl, combine 1 cup (170g) chocolate chips and 4 tbsp (56g) unsalted butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy (about 1-2 minutes total). Let cool for 5 minutes so it doesn’t scramble your eggs.
2. Beat eggs and sugars: In a large bowl, beat 2 large eggs, 2/3 cup (130g) granulated sugar, and 1/4 cup (50g) light brown sugar on medium speed for 2-3 minutes until pale and creamy. You want the mixture to thicken and lighten in color—this helps the cookies get that crackly brownie top.
3. Add melted chocolate: Pour the cooled chocolate-butter mixture into the egg mixture. Add 1 tsp (5ml) vanilla extract. Mix until fully combined.
4. Combine dry ingredients: In a medium bowl, whisk together 3/4 cup (95g) all-purpose flour, 1/4 cup (20g) unsweetened cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add dry ingredients to wet, mixing just until no streaks remain. The dough will be thick, almost like brownie batter.
5. Chill the dough: Cover the bowl and chill in the fridge for 30-40 minutes. This helps the dough firm up, making it easier to stuff with caramel and keeps the cookies from spreading too much.
6. Prep the caramel: While dough chills, unwrap 18-20 soft caramel candies. If they’re hard, microwave them with 2 tsp (10ml) heavy cream for 10-15 seconds until just soft enough to flatten slightly.
7. Shape the cookies: Scoop about 1.5 tbsp of chilled dough (roughly 30g) and flatten into a disc in your hand. Place a caramel candy in the center, then wrap the dough around the caramel and roll into a ball, sealing the edges. Repeat with remaining dough and caramels. Place balls 2 inches (5cm) apart on a parchment-lined baking sheet.
8. Bake: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. Cookies will look slightly underbaked in the center but set around the edges. Don’t overbake—gooey is the goal!
9. Salt and cool: Immediately sprinkle each cookie with flaky sea salt while still warm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling (or eat one warm if you can’t wait!).

Troubleshooting: If your dough is too sticky to work with, chill it a bit longer. If caramel oozes out during baking, don’t stress—it just means you’re in for some extra gooey bites. I always keep a few extra caramels on hand in case one breaks or gets too sticky.

Personal tip: Make sure to seal the dough around the caramel so it doesn’t leak out. Messy hands are part of the fun—just keep a damp towel nearby. And always let the cookies cool at least 5 minutes before moving, or they might fall apart (learned that the hard way).

Cooking Tips & Techniques

After many, many batches, here are my best tips for salted caramel brownie cookie success:

• Chill the dough! Don’t skip this step. Chilling gives you thicker, gooier cookies and makes stuffing with caramel easier. If you’re in a rush, pop the dough in the freezer for 15-20 minutes.
• Seal the caramel completely. If any caramel peeks out before baking, it’ll most likely ooze out in the oven. Use slightly damp hands to mold the dough around the caramel and pinch it shut.
• Don’t overbake. The cookies should look just set around the edges and a bit soft in the middle. If you bake until they look done, they’ll end up dry once cooled. Trust the process—they firm up as they cool.
• Use parchment paper. Caramel can get sticky! Lining your baking sheet saves you from scraping off glued-on cookies later.
• Batch baking tip: If you’re doubling the recipe, bake one tray at a time for even heat. Rotate the tray halfway through for best results.
• Test for doneness: The tops should be shiny and cracked, and the edges just set. If you see caramel bubbling out, that’s totally normal (honestly, those are my favorite bites!).

I’ve definitely had a few “caramel leakage disasters”—but even those messy cookies tasted amazing. Just remember: slightly underbaked is better than overbaked, especially for that signature gooeyness.

For multitasking, get your caramel candies unwrapped and ready while the dough chills. It saves you time and a sticky cleanup later. And if you want your cookies to look super professional, give them a gentle swirl with a round cookie cutter right out of the oven for perfectly round edges (but, honestly, rustic is charming too).

Variations & Adaptations

There are so many ways to make these salted caramel brownie cookies your own! Here are my favorite tweaks:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill and King Arthur—both work beautifully. You’ll barely taste the difference.
• Double Chocolate: Add 1/2 cup (85g) dark chocolate chunks to the dough for extra richness. If you love deep chocolate flavor, this one’s for you.
• Nutty Twist: Press a toasted pecan or walnut into the top of each cookie right after baking, or fold 1/2 cup (60g) chopped nuts into the dough.
• Flavored Caramel: Try using flavored soft caramels—like sea salt, vanilla, or even espresso caramels—for a unique spin.
• Dairy-Free: Use plant-based butter and coconut milk caramels. The texture is slightly different, but the gooey factor remains!

A personal favorite: I once added a pinch of instant espresso powder to the dough (just 1 tsp) and it made the chocolate flavor even deeper—highly recommend for coffee lovers. You can also swap the caramel for peanut butter cups for a decadent surprise.

If you need to avoid eggs, try a flax egg (1 tbsp ground flax + 2.5 tbsp water per egg) though the texture will be a little more cakey. And for special occasions, add rainbow sprinkles or edible gold stars on top after baking—kids go wild for the fun look!

Serving & Storage Suggestions

These salted caramel brownie cookies are best served slightly warm, when the caramel is still gooey and the chocolate aroma fills the air. If you want to get fancy, add a scoop of vanilla ice cream on the side—it’s like a deconstructed brownie sundae!

Serve them on a pretty plate with a drizzle of extra caramel sauce, or stack them in a glass jar for a homemade gift that’s sure to impress. They also pair perfectly with a cold glass of milk or a mug of strong coffee.

Storage: Keep cookies in an airtight container at room temperature for up to 4 days. If you want to save them longer, freeze the baked cookies (layered with parchment) for up to 2 months. Thaw at room temp or pop in the microwave for 10-15 seconds to revive the gooey center.

Reheating: For best gooeyness, microwave individual cookies for about 10 seconds before serving. The caramel gets melty all over again—so good!

I’ve found the flavor of these cookies actually deepens after a day or two, so don’t be afraid to make them ahead. If you somehow have leftovers, they’re great chopped up over ice cream or blended into a milkshake!

Nutritional Information & Benefits

Each salted caramel brownie cookie (based on a batch of 18) contains approximately:

• Calories: 190
• Fat: 8g
• Carbohydrates: 28g
• Sugar: 19g
• Protein: 2g

These cookies are definitely a treat, but there are some redeeming qualities! Cocoa powder is rich in antioxidants, and a little dark chocolate goes a long way for mood-boosting. If you opt for gluten-free or dairy-free versions, they can fit into more dietary plans.

Allergen note: Contains dairy, eggs, and gluten (unless adapted). Always check caramel labels for hidden allergens. As someone who tries to balance treats with overall wellness, I love that you can make these cookies in smaller sizes for built-in portion control. Enjoying one with a cup of coffee is my favorite “treat yourself” moment after a long week!

Conclusion

If you’re searching for the ultimate gooey, chocolatey cookie that brings smiles with every bite, these salted caramel brownie cookies truly deliver. They’re simple enough for a weeknight but special enough for celebrations, and there’s something downright magical about that molten caramel center.

Feel free to play with flavors, swap in your favorite candies, or make them gluten-free—this recipe’s as flexible as your cravings. Honestly, I can’t resist making a batch whenever I need a mood boost (or have friends coming over).

I hope you love these cookies as much as my family does. If you try them, let me know how they turned out in the comments! Share your photos, swap in your own twists, and spread the gooey cookie love. Go ahead—your kitchen, your rules!

FAQs

How do I keep the caramel from leaking out of my cookies?

Make sure to seal the dough tightly around the caramel before baking. Damp hands help! Even if some caramel leaks, the cookies will still taste amazing.

Can I use homemade caramel instead of store-bought candies?

Yes! Just chill your caramel until firm and cut it into small cubes. It’s a little messier but totally worth it for an extra-rich filling.

What’s the best way to store salted caramel brownie cookies?

Keep them in an airtight container at room temperature for up to four days, or freeze for longer storage. Reheat briefly in the microwave for gooey centers.

Can I make the dough ahead of time?

Absolutely. You can chill the dough overnight or freeze pre-stuffed dough balls. Just bake straight from the fridge or freezer, adding a minute or two to the baking time.

Are these cookies safe for people with nut allergies?

The basic recipe doesn’t include nuts, but always check your caramel and chocolate brands for potential allergens. Skip any nut-based variations for a nut-free treat.

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