Salted Caramel Fudge Brownie Cookies

Last week I shared my favorite recipe for homemade caramel. This week I want to give you a delicious Fudge Brownie Cookie recipe that is perfect for topping with that homemade caramel sauce! These cookies are rich and chewy just like a perfect brownie but in cookie form. It’s one of my family’s favorite desserts. I don’t use a brownie mix for this cookie recipe because it just takes a few more ingredients to make this from scratch and they are totally worth it! If you’re a chocolate lover, you can’t afford to miss out on the heavenly combination of brownies and cookies. Find out why brownie cookies are the ultimate indulgence and learn a foolproof recipe that will satisfy all your chocolate cravings.

Looking to impress your friends and family with your baking skills? Step up your game by introducing them to the irresistible world of brownie cookies. This easy recipe for first published here on September 17, 2015. I have added a printable recipe card and expert tips and tricks for perfecting your brownie cookies. I have republished it here to make it easier for my readers to discover in time for Valentine’s day baking! So, prepare your mixing bowls and preheat your oven, because the journey to brownie cookie perfection starts now.

Salted Caramel Brownie Cookies Recipe:

What are brownie cookies? Well, imagine sinking your teeth into a cookie that boasts a tantalizingly crisp exterior, giving way to a fudgy, melt-in-your-mouth center. These brownies cookies are so good and with the salted caramel, well, everyone will want this recipe!

Ingredients:

• 2 1/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups white sugar
• 2 1/2 sticks unsalted butter
• large eggs (two)
• 2 tsp real vanilla extract
• caramel sauce
• coarse ground sea salt

The type and quality of ingredients you use has an effect. Higher-quality cocoa powder and butter can greatly enhance the flavor and texture of your brownie cookies.

How To Make Brownie Cookies

In a large bowl combine the dry ingredients- flour, cocoa powder, salt, and baking soda.

Use a stand mixer to blend the butter and sugar together until the mixture is light and fluffy.  Add the eggs one to a time blending as you add them.  Add the vanilla and reduce the mixer speed.

Slowly add the flour mixture to the wet ingredients and blend until thick brownie batter consistency forms.

Transfer the cookie batter to a covered bowl or wrap in plastic wrap and refrigerate for 1-2 hours. This part is optional but the longer you refrigerate, the more firm the dough will be when you’re ready to use it. Not only is it easier to shape, it also helps make a crisper exterior on the cookie like you love on brownie edges!

When the dough has been refrigerated long enough preheat the oven to 375 degrees F.

Remove the dough from the refrigerator. Scoop out 1/4 cup size portions of dough. Roll into a ball and place on a parchment paper lined cookie sheet. Flatten the cookie balls leaving them approximately 1/4″ thick.

Bake in preheated oven for 10-12 minutes.

When it comes to baking time, it’s essential to find the sweet spot. Underbaking can result in cookies that are too soft and gooey, while over-baking can lead to dry and crunchy cookies. The exact baking time will depend on factors such as the size and thickness of your cookies, as well as your oven’s accuracy. To determine the ideal baking time, keep a close eye on your cookies as they bake. Look for visual cues such as the edges turning golden brown and the center appearing set. A toothpick or skewer inserted into the center should come out with a few moist crumbs clinging to it, but not wet batter.

After you remove the cookies from the oven, it’s crucial to let them cool completely before digging in. This step may require some patience, but it is well worth the wait. Cooling allows the cookies to set and firm up, ensuring that they hold their shape and don’t crumble apart. Remove the chocolate brownie cookies from the oven and allow them to cool for 10 minutes.

Transfer them to a cooling wire rack to cool completely. This allows air to circulate around the cookies, speeding up the cooling process and preventing them from becoming soggy. It’s essential to give each cookie enough space on the rack so that they cool evenly and don’t stick together.

Drizzle With Caramel

Once the cookies are cool you’ll drizzle with my homemade caramel sauce. If it’s been refrigerated bring it to room temperature before trying to drizzle.

I added a small amount of salt to the caramel when I was making it to make it a “salted caramel”.  The slightly salty caramel offsets the sweet chocolate cookie.

Drizzle the caramel over the chocolate cookies using a spoon.

While the caramel is still soft sprinkle with a small amount of coarse ground sea salt.

Once the caramel sets up a little, your Caramel Salted Fudgy Brownie Cookies are ready to be served.  The gooey, sweet, salty, chewy cookies are a perfect fall dessert!  

Printable Recipe For Brownie Cookies