1 hour, 20 minutes
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These cookies are my Christmas gift to you.
The dark chocolate brownie cookies on their own are pretty spectacular. As you can see from the photos, they have that chewy, craggy, cracked edge thing going on that makes brownies so awesome (and the reason why brownie edge pans exist). And then they are fudgy, soft and intensely chocolately on the inside. You could just make the brownie cookie part of these and make a darn good cookie.
I like that the caramel in these is a total surprise. Looking at the outside of these cookies, you’d probably never guess there was a pocket of caramel-y goodness waiting for you inside.
Depending on the softness of caramels you use (I used Trader Joe’s sea salt caramels), these cookies will be nice and gooey even at room temperature, but for optimal decadence, I recommend heating them up just a touch before eating. Five or ten seconds in the microwave does wonders.
I’ll be the first to admit that this batter is a bit…strange to work with. When you’re mixing it up, you’re going to look back at the recipe a good dozen times and think, “Now, that just can’t be right.” But it is!
When you first mix up the batter, it’s going to be super thin and liquidy—think cake batter. Something you’d never be able to form into a cookie shape, let alone smoosh around a caramel. But as the batter rests and chills in the fridge, it thickens up something fierce, and ends up turning into the consistency of fudge. It’s still a touch sticky to deal with, but with damp hands, you can make it work. And a little bit of cookie dough on your hands is totally worth it for these intensely chocolate cookies.
I’ve talked in previous cookie posts about the importance of watching your cookies like a hawk while they’re in the oven to make sure they end up soft and chewy, and that’s even more important with dark-colored cookies like these. It’s almost impossible to tell when these start to brown at all, so you’re really testing doneness based on texture and jiggle. You want to pull these when the tops just begin to crack and crinkle, but they still feel very liquidy.
No worries, even though they feel that way, these cookies aren’t raw in the middle. That’s just the caramel that has turned to liquid—it’ll solidify back up as the cookie cools. Because of all that liquid deliciousness in the middle of these cookies, they are pretty fragile when hot, so I recommend letting them cool almost completely on the cookie sheet before transferring them to a cooling rack to finish the job. If you do it too early, you’ll leave half of your caramel center on your cookie sheet. Sad panda.
Salted Caramel Dark Chocolate Brownie Cookies are rich, decadent, chewy chocolate cookies stuffed with an ooey gooey caramel. Yum!
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What’s the worst that could happen with the batter? Throw it in a pan and you have brownies! This is such a perfect recipe and I love how simple and short the ingredient list is. PS. TJ’s sea salt caramels are addicting and I have no idea how you didn’t consume all of them before putting them in the cookies!
Oh my god these cookies are incredible, I am just drooling here over those gooey caramel centers! Pinned!
Whoa, these sound and look amazing! I kind of want to lick the screen- that’s not weird, right? Yum!
Saw these on FoodGawker. Absolutely stunning! Pinned!
OHH LAWDD! These look like what I want for lunch!
I have the dough for these chilling right now! I can’t wait to try them!
I tried making them but I have a feeling the measurements are off. Are you sure it’s 1 and 1/2 cup of sugar to only 1/2 cup flour? I had to freeze the batter to solidify and now I can’t roll the dough because it’s so sticky. Please help me correct this issue the cookies look so good I really wanted to make them!
Hi May: Yup, those measurements are right! Like I said in the post, its definitely a strange, sticky dough, but it’s worth working with it to get the awesome cookies.
I can’t believe these are the correct measurements My cookies just stuck to the pan and when you tried to get them up would just form a blob,
Put on 5 lbs looking at the cookies!
I really wanted these to work out for me. They look SO good. Unfortunately, I just couldn’t get them to work out. The first batch I made was huge (2 1-inch balls flattened?). They fell apart and were sticking, even after cooling completely. I made a batch of smaller ones, and the caramel sank and stuck to the pan. I made a third batch with no caramel, and they also stuck and fell apart. I tried using both ungreased and greased pans, to no avail. I really wish they could have worked out for me, since the crumbled cookie parts I tasted were absolutely delicious.
Oh, bummer! Sorry to hear they didn’t turn out for you. I haven’t heard of anyone having any issues with them falling apart. Sorry!
The batter for this is so delicious and I ended up putting it in a square pan to make some sort of brownie/cookie. After refrigerating overnight, the dough was so sticky it was hard to work with (sprayed my hands with oil to prevent sticking) and then immediately melted into a puddle on a regular ungreased cookie sheet. I’m not sure if the type/color of baking sheet may have an impact but at least they taste great!
I have everything ready to make these, but I have one question. It’s probably a very silly question to some but it’s driving me crazy. I’m nervous that the caramels I have are too big for the cookies and it wont work out. Since I don’t have a Trader Joe’s around here I picked up Kraft brand traditional caramels that are a little smaller than 1 inch cubes. Are the ones you used similar in size? We are so excited to try these!!!
Yup, those should work just fine!
Hey I tried this recipe. Instead of using chocolate chips I used cooking chocolate. I made half the batch cause it was a trial. So instead of half a pound of chips which is roughy 240 gms chips I used 200 gms chocolate compound. I think that was way too much chocolate as when I tried to shape it all the dough (chilled for almost an hour) was coming off on my palms. I tried greasing my palms too. That’s when I felt there is something off so just tried baking 3-4 cookies and as expected the chocolate melted away and got burnt. Then I tried incorporating more flour to the dough but the result was the same. I’m guessing there is some different calculation for using cooking chocolate/chocolate compound in place of chips? Please help :(
I am an experienced baker and have made many cookies over the years. These did not set up at all…ended up very runny and a mess. Too many expensive ingredients for ruined i
Tried these cookies and was super disappointed since I made them for guests. They were super difficult to shape since they kept melting in my hand and after baking a batch and letting it cool the cookies would not come off the baking sheet and just turned into a pile of mush.
I just made these and was at first disappointed because they were soooo sticky! My hands seemed too warm for rolling and flattening. I actually only made two cookies at first because it was a little tedious and I didn’t want to waste my time on a pan if they weren’t going to turn out. I pulled them out of the oven and they looked just like the pictures above! I rolled out a complete pan and had to cook them a little longer, but they too turned out perfectly chewy on the outside and cracked on top! I’ll probably reserve these for special occasions, but they’re great! Hang in there people!
So glad you enjoyed them!!
I want to try these because I LOVE salted caramel but I am confused, it says roll into one inch balls and then flatten. It doesn’t seem like that would be big enough to put a caramel on and then sandwich, how big in diameter should they be when they are flat? Do they end up to be “regular” cookie size or smaller?
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