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- 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup caramel sauce (store-bought or homemade) - Sea salt flakes for topping To make salted caramel brownie cookies, you need simple ingredients. The butter gives a rich taste. Both brown and granulated sugars add sweetness and texture. Eggs bind everything together, while vanilla brings out the flavor. Flour and cocoa powder form the base of the cookies, giving them a brownie-like texture. Baking powder helps them rise a bit. A pinch of salt balances the sweetness. Semi-sweet chocolate chips add pockets of melt-in-your-mouth goodness. Caramel sauce is the star of these cookies, adding a gooey center. Finally, sea salt flakes on top create a perfect contrast to the sweetness. This mix makes each bite a delight. You will love how these flavors work together. - Preheat your oven to 350°F (175°C). This step helps the cookies bake evenly. - Line your baking sheets with parchment paper. This prevents sticking and makes cleanup easy. - In a large bowl, mix the melted butter with brown and granulated sugar. Stir until smooth. - Add the eggs one at a time. Whisk well after each addition, then add the vanilla extract. - In another bowl, sift together the flour, cocoa powder, baking powder, and salt. This adds air and removes lumps. - Gradually mix the dry ingredients into the wet mixture. Stir until just combined to keep the cookies soft. - Chill the dough in the fridge for about 30 minutes. This makes it easier to scoop. - Once chilled, use a cookie scoop to portion dough onto the baking sheets. Space them about 2 inches apart. - Create an indent in the center of each cookie using your thumb. Spoon a small amount of caramel sauce into the indent. - Bake for 10-12 minutes. The edges should set, but the centers need to stay soft. - Once out of the oven, sprinkle each cookie with sea salt flakes. This adds a nice touch. Let them cool on the sheet for 5 minutes before moving to a wire rack. Chilling the dough is key for great cookies. It keeps them from spreading too much while baking. I recommend chilling for at least 30 minutes. This makes the dough easier to handle too. To ensure soft centers, don't overbake the cookies. You want the edges set while the centers remain slightly undercooked. They will firm up as they cool. Feel free to add nuts like walnuts or pecans for a crunch. You could also try different types of chocolate, such as dark or white chocolate chips. They bring different flavors to your cookies. If you want to adjust sweetness, use less sugar or try dark chocolate chips. These options can balance the flavors and make the cookies suit your taste better. {{image_2}} You can add fun flavors to your salted caramel brownie cookies. Try adding espresso or coffee for more depth. Just mix in about 1 tablespoon of instant coffee granules with your butter and sugars. This will give your cookies a rich, warm flavor. You can also use different flavored extracts. Instead of vanilla, try almond or hazelnut extract. Just use the same amount as the vanilla. This small change can make your cookies taste unique and special. If you need a gluten-free option, you can use almond flour instead of all-purpose flour. Almond flour gives your cookies a nice texture and flavor. Just use the same amount of almond flour as the regular flour. For vegan substitutions, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. These changes make the cookies suitable for everyone! To keep your salted caramel brownie cookies fresh, use an airtight container. A glass or plastic container works well. You can also use a resealable bag. These will help keep the cookies soft. Store them at room temperature. They stay fresh for about four days. After that, they may dry out. You can freeze the cookie dough. Scoop each cookie onto a baking sheet and freeze them for about an hour. Once frozen, transfer the dough balls to a freezer bag. You can keep them for up to three months. To reheat frozen cookies, bake them straight from the freezer. Add a couple of extra minutes to the baking time. Enjoy warm, gooey cookies even after freezing! Store your cookies in an airtight container. This keeps them fresh for up to a week. If you want them to last longer, consider freezing them. For freezing, wrap each cookie in plastic wrap and place them in a freezer bag. They can stay good for three months. Yes! You can make the dough and chill it. Store it in the fridge for up to three days. If you want to keep it longer, freeze the dough. Just scoop the dough balls before freezing. You can bake them straight from the freezer. Check the edges of your cookies. They should look set but the center should still be soft. This means they are ready. They will continue to cook a bit after you take them out, so don’t wait too long. Absolutely! Homemade caramel adds a personal touch. Just make sure it’s thick enough to hold its shape in the cookie. This will give you that delightful, gooey center. To get that fudgy texture, don’t overmix your dough. Fold in the dry ingredients gently. Also, keep an eye on the baking time. Underbaking slightly will help keep that fudgy center. In this blog post, we explored the tasty world of salted caramel brownie cookies. You learned about essential ingredients and how to mix them for the best results. We covered key steps, like chilling the dough for a soft center. You got tips for making your cookies unique and even found storage advice for leftovers. Remember, baking is fun, so don't be afraid to experiment! Enjoy every sweet bite.

Salted Caramel Brownie Cookies

Indulge in the rich flavor of Salted Caramel Brownie Cookies that combine gooey chocolate with a sweet caramel surprise! This easy recipe guides you through mixing simple ingredients to create a batch of irresistible treats. From the crunchy edges to the soft centers, each bite is pure bliss. Ready to satisfy your sweet tooth? Click to discover the full recipe and make these delightful cookies at home today!
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Ingredients
  

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup caramel sauce (store-bought or homemade)

Sea salt flakes for topping

Instructions
 

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar, mixing until well combined.

      Add the eggs one at a time, whisking well after each addition, followed by the vanilla extract.

        In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.

          Fold in the chocolate chips until evenly distributed within the dough.

            Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

              Once chilled, use a cookie scoop to portion out dough onto the prepared baking sheets, spaced about 2 inches apart.

                Use your thumb to create an indent in the center of each cookie. Spoon a small teaspoon of caramel sauce into the indent.

                  Bake for 10-12 minutes or until the edges begin to set, but the centers are still soft.

                    Remove from oven and immediately sprinkle with sea salt flakes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 cookies