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Salted Caramel Brownie Cookies

Salted Caramel Brownie Cookies

Crinkly, fudgy and indulgent brownie cookies filled with caramel and topped with flaky salt
4 from 5 votes
Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
Course Dessert
Cuisine American
Servings 12 cookies


  • ½ cup + 2 tablespoons (103g) all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 10 ounces (283g) bittersweet chocolate
  • 5 tablespoons unsalted butter, room temperature
  • 1 cup (198g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (170g) semi or bittersweet chocolate chips
  • 12 chewy caramels
  • flaky sea salt


  • Preheat the oven to 350F and line two cookie sheets with parchment paper.
  • Place the chocolate in a microwave safe bowl, and microwave in 30 second increments until mostly melted. Stir until fully melted. Set aside to cool to room temperature.
  • In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to combine and break up any lumps.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy.
  • Add the eggs, one at a time, beating until well incorporated, scraping the bowl after each addition.
  • Increase the speed to high and beat until light and creamy.
  • Decreas the speed to low. Add the cooled chocolate and vanilla extract and mix until just combined.
  • Add the flour mixture and beat until just combined.
  • Remove the bowl from the stand mixer and fold in the chocolate chips.
  • Use a large 2oz ice cream scoop or 1/4 cup measuring cup to scoop the cookies.
  • Roll the caramels into a ball shape.
  • Scoop enough of the cookie dough to fill half of the scoop. Press one of the caramel balls into the dough.
  • Scoop more dough to cover up the caramel and fill the scoop.
  • Scoop the cookies and place them on to the cookie sheets - 6 on each, leaving at least 2 inches in between each cookie.
  • Top the cookies with a sprinkle of flaky sea salt.
  • Bake the cookies for 14-16 minutes until they are crackly and look just set. If you are baking in batches do not refrigerate or the cookies will not spread as they should.
  • Cool the cookies on a wire rack. Serve warm for gooey puddles of chocolate and caramel.


Recipe adapted from The Dahlia Bakery Cookbook by Tom Douglas.
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