Name: Salted Caramel Brownie Mix Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Ingredients: 18 ounces brownie mix (510 grams, dry mix only (1 standard box), Ghirardelli recommended); 2 large eggs (100 grams); ¼ cup unsalted butter (57 grams, melted (½ stick)); 12 soft caramel squares (122 grams); Coarse sea salt (for topping, to taste)

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There’s something about salted caramel that feels simple yet indulgent, and these salted caramel brownie cookies are the perfect example. They’re sweet, salty, and chocolate-y all in one. They’re warm and gooey on the inside, yet wonderfully crunchy and chewy on the outside! Made with just five ingredients, these easy to make caramel cookies are perfect for any occasion.

overhead image of chocolate brownie cookies topped with sea salt. one has a bite taken out, showing the caramel center.

Cookies made with brownie mix are *almost* too good to be true. I’ve been making brownie mix cookies for years and it’s by far my favorite baking hack! These super simple yet incredibly decadent fudgy brownie cookies start with dry brownie mix and are quickly elevated with an ooey gooey caramel filling and a sprinkle of coarse sea salt. Each cookie is baked to perfection with so much to love in each bite. No one will ever know these cookies were whipped up from a box of Ghirardelli brownie mix! And if you have room for more, make my M&M brownie cookies next.

Ingredients for Caramel Brownie Mix Cookies

Brownie Mix: I’ve tested this recipe with many brands of brownie mix, and have had the best results with Ghirardelli Chocolate Supreme Brownie mix. Use the chocolate syrup that comes with it. If you can’t find Ghirardelli brownie mix, use a Pillsbury brownie mix. Try not to use Duncan Hines or Betty Crocker brownie mixes – the cookies spread way too much when I tested this recipe with those brands.
Eggs: Eggs bind all the ingredients together. Let them sit at room temperature for 30 minutes before preparing the dough.
Butter: Use fully melted, unsalted butter. Or swap it for ¼ cup of vegetable oil if needed, though this may change the texture and thickness slightly.
Caramel: Use soft caramel squares–any brand works great! Just make sure they’re soft, and cut them in half before using.
Sea Salt: A coarse sea salt is perfect for topping these cookies. Feel free to use your favorite gourmet salt for extra wow. Just avoid iodized table salt because it won’t have the same effect.

ingredients for salted caramel brownie cookies.

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Tips for Success

For evenly baked and uniform cookies, I recommend using a cookie scoop or food scale to ensure all cookies are the same size. I use this Wilton cookie scoop.
For ooey gooey cookies, serve these when they’re still a little bit warm!
Chilling the cookie dough is a must! This step helps prevent the cookies from spreading while they bake in the oven.
Don’t overbake! These brownie cookies are done when the edges are set–they will still look soft in the center, but will harden as they cool.

How to Store

Let them cool fully before storing. Store salted caramel brownie cookies in an airtight container at room temperature for up to 5 days. Or freeze for 3 months.

hands breaking a chocolate cookie in half showing the gooey caramel center.

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5-Star Review

“They were delish! My husband and grandkids love them. Thank you.” – Lenette

Recipe Card

Salted Caramel Brownie Mix Cookies Recipe

4.53 from 53 votes

Prep: 10

Cook: 12

Chill Time: 30

Total: 52

Servings: cookies

Author: Becky Hardin

Print Rate Pin

Salted Caramel Brownie Cookies are warm and gooey on the inside and wonderfully crunchy and chewy on the outside! Made with just five simple ingredients, these easy to make sweet and salty cookies are perfect for any occasion.

Step-by-step photos can be seen below the recipe card.

Equipment

Kitchen Scale (optional)
Baking Sheet
Cookie Portion Scoop

Ingredients

▢ 18 ounces brownie mix 510 grams, dry mix only (1 standard box), Ghirardelli recommended
▢ 2 large eggs 100 grams
▢ ¼ cup unsalted butter 57 grams, melted (½ stick)
▢ 12 soft caramel squares 122 grams
▢ Coarse sea salt for topping, to taste

Instructions

In a large bowl, stir the dry brownie mix, eggs, and melted butter together. Tightly cover the cookie dough with plastic wrap. Place the bowl of cookie dough into the refrigerator and chill for 30 minutes.
18 ounces brownie mix, 2 large eggs, ¼ cup unsalted butter
While the cookie dough chills, cut the caramel squares in half.
12 soft caramel squares
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Scoop a heaping tablespoon worth of chilled cookie dough, stuff a piece of caramel into the middle of the cookie, and cover the caramel with the cookie dough. Repeat for all 24 cookies.
Place the cookie dough balls onto the baking sheet, leaving about 2 inches between each cookie.
Bake for 11-12 minutes, until the edges are set.
Sprinkle the cookies with salt immediately after baking.
Coarse sea salt
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve and enjoy!

Becky’s Tips

Storage: Store salted caramel brownie cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. Let frozen cookies thaw to room temperature before serving so the caramel center softens.

Serving: 1cookieCalories: 136kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mgSodium: 129mgPotassium: 17mgSugar: 14gVitamin A: 84IUVitamin C: 0.02mgCalcium: 10mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Salted Caramel Brownie Cookies Step by Step

Make the Cookie Dough: In a large bowl, stir together 1 box (18 ounces) of brownie mix, 2 large eggs, and ¼ cup of melted unsalted butter.

Cookie dough ingredients combined in a glass mixing bowl, next to a bowl of caramels.

Chill the Dough: Tightly cover the cookie dough with plastic wrap. Then place the bowl of cookie dough into the refrigerator and let it chill for at least 30 minutes.

brownie batter cookie dough in a glass bowl.

Baking Prep: While the cookie dough chills, cut 12 soft caramel squares in half. Preheat the oven to 350°F. And line a baking sheet with parchment paper.

Stuff the Cookie Dough: Scoop a heaping tablespoon worth of chilled cookie dough, stuff a piece of caramel into the middle of the cookie, and cover the caramel with the cookie dough. Repeat for all 24 cookies.

hand with a scoop of brownie cookie dough with a caramel stuffed inside covering the caramel.

Bake: Place the caramel stuffed cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie. I recommend baking 5-6 at a time, and storing the rest of the cookie dough balls in the fridge until ready to bake another batch. Bake for 11-12 minutes, until the edges are set.

brownie cookie dough balls on a parchment paper lined baking sheet.

Finish: When done, sprinkle the cookies with course sea salt immediately after baking, while still warm. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Continue baking more batches until the dough is gone.