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salted caramel brownie cookies close up

Salted Caramel Brownie Cookies

A soft & chewy brownie cookie with a melty caramel filling and topped with chocolate drizzle and flake sea salt! Just a little bite of heaven!
4 from 1 vote
Prep Time 15 mins
Cook Time 8 mins
Course Dessert, Snack
Cuisine American
Servings 4 dozen


Brownie Cookies

  • 1 18.3 oz box fudge brownie mix
  • c flour
  • 2 eggs
  • c vegetable oil
  • 1 tablespoon water

Caramel Filling + Toppings

  • 1 c caramel bits
  • 2 tablespoon heavy whipping cream
  • ¼ teaspoon salt
  • ½ c chocolate chips
  • 1 teaspoon vegetable oil
  • flake sea salt


  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the brownie mix, flour, eggs, oil and water; batter will be thick.
  • Using a small cookie scoop, drop the dough onto parchment-lined baking sheet, keeping 2 inches between the cookies.
  • Bake for 8 minutes, or until the top of the cookie has a dry appearance, but is still soft to the touch. Don't overbake!!
  • Let cool for 2 minutes, then use a small cap (such as a cap of a vanilla bottle) to make an indentation in the center of each cookie.
  • In a microwave-safe bowl, combine the caramel bits, heavy whipping cream and salt. Microwave for 1-2 minutes, stirring every 30 seconds, until smooth.
  • Spoon into the center of each cookie.
  • In another small bowl, combine the chocolate chips and oil. Microwave for 60-90 seconds, stirring every 30 seconds, until smooth.
  • Drizzle the chocolate over the cookies and sprinkle with flake sea salt.


Store these cookies in an air-tight container in the fridge for up to 5 days.  I recommend placing a sheet of waxed paper between layers of cookies so they don't stick together due to the soft filling.
Keyword cookies
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