Salted Caramel Brownie Mix Cookies Recipe

Salted Caramel Brownie Mix Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 12

Chill Time: 30

Total Time: 52

Servings: cookies

Calories: 136kcal

Author: Becky Hardin

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.

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Equipment

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!

Video

Notes

When it comes to topping these cookies, coarse sea salt is a must! This salt’s thick consistency makes these cookies irresistible. Avoid iodized table salt.
For evenly baked and uniform cookies, I recommend using a cookie scoop or food scale to ensure all cookies are the same size.
For ooey gooey cookies, serve these when they’re still a little bit warm!

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.

Nutrition