Salted Caramel Brownie Cookies
These Salted Caramel Brownie Cookies are a delightful treat! Rich chocolate meets gooey caramel, all topped with a sprinkle of sea salt.
Servings: 24 servings
Ingredients
- 18 ounces Brownie mix (dry mix only, Ghirardelli recommended)
- 2 large Eggs
- ½ cup Unsalted butter (melted, or 1 stick)
- 12 soft Caramel squares
- Coarse sea salt (for topping, to taste)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Line a baking sheet with parchment paper to prevent sticking.
- Step 3: Melt the unsalted butter in a microwave-safe bowl and let it cool slightly.
- Step 4: In a large mixing bowl, combine the brownie mix, melted butter, and eggs. Stir until well combined.
- Step 5: Chop the soft caramel squares and gently fold them into the brownie mixture.
- Step 6: Drop rounded balls of dough onto the prepared baking sheet, leaving space between each.
- Step 7: Sprinkle a pinch of coarse sea salt on top of each cookie before baking.
- Step 8: Bake for 12-15 minutes, until the edges are set but the centers remain soft.
- Step 9: Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowls
- Whisk or spoon
- Measuring cups and spoons
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies for up to three months; let them come to room temperature before enjoying.
- Prepare the dough in advance and refrigerate for up to 24 hours before baking.