Description
These Salted Caramel Brownie Mix Cookies combine the fudgy richness of brownie batter with gooey caramel centers and a sprinkle of coarse sea salt for the perfect sweet and salty treat. Using a boxed brownie mix makes these indulgent cookies quick to prepare, with a soft, chewy texture and a delightful caramel surprise inside every bite.
Ingredients
Scale
Dry Ingredients
- 18 ounces brownie mix (510 grams, dry mix only, 1 standard box, Ghirardelli recommended)
Wet Ingredients
- 2 large eggs (100 grams)
- ¼ cup unsalted butter (57 grams, melted, ½ stick)
Additional Ingredients
- 12 soft caramel squares (122 grams)
- Coarse sea salt (for topping, to taste)
Instructions
- Mix Dough: In a large bowl, combine the dry brownie mix, eggs, and melted butter. Stir until fully incorporated. Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for 30 minutes to firm up.
- Prepare Caramel: While the dough chills, cut each caramel square in half to create smaller pieces to stuff inside the cookies.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- Form Cookies: Scoop heaping tablespoons of the chilled cookie dough. Flatten each scoop slightly, place a halved caramel piece in the center, then carefully wrap the dough around the caramel to fully enclose it. Repeat to make 24 cookies.
- Arrange Cookies: Place the prepared cookie dough balls on the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 11-12 minutes until the edges are set but the centers remain soft.
- Add Salt: Immediately after removing from the oven, sprinkle the tops of the cookies with coarse sea salt to enhance the flavor contrast.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy the perfect blend of rich brownie, sweet caramel, and salty topping.
Notes
- Make sure not to overbake; the centers should remain soft for the best texture.
- Use soft caramel squares that melt well for the gooey center.
- Refrigerating the dough helps contain the caramel inside and prevents spreading.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Coarse sea salt is recommended for visible texture and balanced flavor, but fine salt can be used if preferred.
