If you’re looking for a taste of indulgence, Salted Caramel Brownie Cookies might just whisk you away! With a soft, chewy center and molten caramel filling, these cookies have become a staple in my home. After several attempts, I discovered the perfect balance of flavors and textures. Whether enjoyed warm from the oven or later with a cup of coffee, they bring a comforting touch to any occasion. For a delightful twist, you might also enjoy my classic Chocolate Chip Cookie recipe.
About Salted Caramel Brownie Cookies
These Salted Caramel Brownie Cookies combine the rich texture of brownie mix with a gooey caramel center, creating a delightful treat that’s both simple and sophisticated. In testing, I found that the balance of salt enhances the sweetness perfectly, leaving you wanting just one more. This recipe gained popularity in my family gatherings, cherished for its comfort and home-baked charm, especially during cozy evenings.
- Quick prep time makes it perfect for spontaneous cravings.
- Versatile enough for any gathering or casual snacking.
- Family-friendly flavors that appeal to both kids and adults.
- Did you know? The combination of sea salt and caramel is a classic technique rooted in French patisserie.
Key Ingredients & Their Roles
- Fudge Brownie Mix: Forms the base; substitute with a homemade brownie mix for a unique touch.
- Caramel Bits: Provide a melty filling; butterscotch chips can be used as an alternative.
- Heavy Whipping Cream: Makes the caramel smoother; half-and-half can work in a pinch.
- Flake Sea Salt: Enhances sweetness and adds a gourmet touch; use kosher salt if needed.
How to Make Salted Caramel Brownie Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper, creating a cozy aromatic environment.
- In a large bowl, mix the brownie mix, flour, eggs, oil, and water until a thick, luscious batter forms.
- Use a small cookie scoop to drop the dough onto the prepared baking sheet, spacing them 2 inches apart, ensuring they have room to spread.
- Bake for about 8 minutes; the tops should look dry while remaining soft to the touch – resist the urge to overbake!
Pro Tips & Troubleshooting
- During my preparation, I found that letting the batter sit for 5 minutes before scooping led to a slightly denser cookie.
- A common pitfall is overbaking; trust your instincts and don’t worry if they seem underdone—they’ll set as they cool.
- To switch things up, add nuts or chocolate chips to the batter for an extra texture boost.
- This recipe scales beautifully; simply double the ingredients for a crowd.
Storage & Make-Ahead Guide
These cookies can be stored in the fridge for up to 5 days or frozen for up to 2 months. Reheat them in the oven at 300°F for about 5 minutes to regain that freshly baked flavor. I discovered that freezing them actually enhances the chewy texture, making them irresistible later on!
Serving Suggestions
Serve these Salted Caramel Brownie Cookies with a glass of milk or alongside a scoop of vanilla ice cream for a decadent dessert experience. You may also want to check out my Creamy Vanilla Ice Cream recipe to elevate the indulgence!
Frequently Asked Questions
- Can I use homemade brownie mix? Yes, you can substitute with your favorite recipe.
- How should I store leftover cookies? Keep them in an airtight container in the fridge for up to 5 days.
- Can I freeze these cookies? Definitely! They freeze well for up to 2 months.
- What if I don’t have caramel bits? You can use soft caramels or butterscotch chips instead.
- How can I achieve a thicker cookie? Let the batter sit for 5 minutes before baking.
Final Thoughts
These Salted Caramel Brownie Cookies have become one of my treasured recipes to share and experience with loved ones. I hope you enjoy making them as much as I do! Don’t forget to share your delicious results—I can’t wait to hear about your own baking adventures!
“`More Recipes You’ll Love
- Brownie Bites Stuffed with Nutella – a delightful chocolate experience
- Honey Vanilla Baked Pears – perfect for a sweet finish
- Cherry Crumb Pie Minis – a fruity contrast to chocolate indulgence
Salted Caramel Brownie Cookies
Ingredients
- 1 box fudge brownie mix 18.3 ounces
- 1/3 cup flour
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon water
- 1 cup caramel bits
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1 teaspoon vegetable oil for chocolate drizzle
- 1 pinch flake sea salt for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the brownie mix, flour, eggs, oil and water; batter will be thick.
- Using a small cookie scoop, drop the dough onto parchment-lined baking sheet, keeping 2 inches between the cookies.
- Bake for 8 minutes, or until the top of the cookie has a dry appearance, but is still soft to the touch.
- Let cool for 2 minutes, then use a small cap to make an indentation in the center of each cookie.
- In a microwave-safe bowl, combine the caramel bits, heavy whipping cream and salt. Microwave for 1-2 minutes, stirring every 30 seconds, until smooth.
- Spoon into the center of each cookie.
- In another small bowl, combine the chocolate chips and oil. Microwave for 60-90 seconds, stirring every 30 seconds, until smooth.
- Drizzle the chocolate over the cookies and sprinkle with flake sea salt.