Salted Caramel Brownie Cookies
These Salted Caramel Brownie Cookies are SO DELICIOUS! A perfect blend of fudgy brownie and gooey caramel, topped with sea salt.
Servings: 12 servings
Ingredients
- 18 ounces brownie mix (dry mix only, 1 standard box, Ghirardelli recommended)
- 2 large eggs
- ½ cup unsalted butter (melted, or 1 stick)
- 12 pieces soft caramel squares
- Coarse sea salt (for topping, to taste)
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures a consistent baking environment for your cookies.
- Line your baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
- In a large mixing bowl, combine the 18 ounces of brownie mix with the 2 large eggs and the melted ½ cup of unsalted butter. Use a whisk or spatula to mix until well combined. You want a thick, fudgy batter.
- Chop the 12 soft caramel squares into smaller pieces. Gently fold them into the brownie batter, ensuring they are evenly distributed.
- Using a cookie scoop or tablespoon, drop generous amounts of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Before baking, sprinkle a little coarse sea salt on top of each cookie. This step is crucial for that perfect sweet and salty combination.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set, but the centers will look slightly underbaked. This ensures a chewy texture.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack. Let them cool completely before indulging.
Equipment
- Mixing Bowls
- Whisk or spatula
- Baking Sheets
- Parchment Paper
- Oven
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the brownie mix with a gluten-free alternative.
- Consider adding chopped nuts for extra crunch!