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To make salted caramel brownie cookies, gather these simple ingredients: - 1 cup unsalted butter, melted - 1 1/4 cups brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup salted caramel sauce (store-bought or homemade) - Sea salt flakes for topping This blend of ingredients makes rich cookies that are soft and chewy. The unsalted butter adds a creamy texture, while the brown sugar gives a nice sweetness. Eggs help bind everything together. Vanilla adds a warm flavor, and flour and cocoa powder form the base of the cookie. Baking powder helps the cookies rise, and a little salt balances the sweetness. Chocolate chips bring extra chocolatey goodness. The salted caramel sauce adds a sweet and salty twist. Finally, sea salt flakes on top create a perfect finish. Each bite will melt in your mouth! - Preheat your oven to 350°F (175°C). This step ensures even baking. - Line your baking sheets with parchment paper. This will help the cookies not stick. - In a large mixing bowl, combine 1 cup of melted butter and 1 1/4 cups of brown sugar. Whisk until smooth and creamy. - Next, add 2 large eggs and 1 teaspoon of vanilla extract. Mix until everything is well blended. - In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. - Gradually fold the dry mix into the wet mix. Be careful not to overmix. This keeps your cookies soft. - Use a spoon or cookie scoop to drop dough onto the prepared baking sheets. Leave space between each dollop. - Create a small indentation in the center of each cookie with the back of your spoon. Fill this with a teaspoon of salted caramel sauce. - Bake in the preheated oven for 10-12 minutes. The edges should look set, but the centers must stay soft. - After baking, sprinkle a pinch of sea salt flakes on top while the cookies are warm. - Let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely. To make sure your cookies turn out soft and chewy, avoid overmixing the dough. Mix just until the dry and wet ingredients are combined. If you mix too much, your cookies can become tough. Next, check your oven temperature. An accurate temperature is key. Use an oven thermometer if needed. Bake at 350°F (175°C) for the perfect cookie texture. When it comes to caramel, homemade always wins. It has a fresh taste that store-bought lacks. If you’re pressed for time, store-bought works too. Just make sure it’s a good quality brand. For toppings, consider adding nuts or drizzling extra caramel on top. Sea salt flakes not only add flavor but also a nice look. Baking in batches helps with cookie size. Use a spoon or cookie scoop for even sizes. This way, all cookies bake at the same rate. Store uncooked dough in the fridge for up to three days. This keeps it fresh and ready for baking. You can also freeze the dough for later use. Just scoop it onto a tray, freeze, then store in a bag. {{image_2}} For a gluten-free version of these cookies, you can use alternative flours. Here are some suggested substitutes: - Almond flour - Coconut flour - Gluten-free all-purpose flour Each of these options works well. Almond flour adds a nutty flavor, while coconut flour makes them light and fluffy. You can change the flavors in your cookies by adding different mix-ins. Here are some ideas: - Chopped nuts, like walnuts or pecans - White chocolate chips for a sweeter twist - Dark chocolate chips for a richer taste Feel free to combine these to create your favorite cookie mix. Remember, the more you add, the more fun the cookies will be! If you want to switch up the sauce, try these options: - Chocolate fudge sauce for a double chocolate delight - Butterscotch sauce for a sweeter flavor - Peanut butter sauce for a nutty touch These sauces can give your cookies a new spin. Just pour them in the indentations as you bake. Enjoy experimenting with flavors! To keep your salted caramel brownie cookies fresh, store them in an airtight container. This helps them stay soft and chewy. You can keep them at room temperature for up to five days. If you want to save them longer, place them in the fridge. They can last for about a week in there. Just remember to let them warm up a bit before eating. This makes them taste even better! Freezing cookies is a great way to save them for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours until they are solid. Once frozen, transfer the cookies to a freezer bag. Make sure to remove as much air as you can. They will stay good for up to three months. To enjoy them, take out the cookies and let them thaw at room temperature for about 30 minutes. You can also warm them in the oven for a few minutes. This way, they will taste fresh-baked again! Salted caramel brownie cookies stay fresh for about one week when stored in an airtight container. If you want to keep them longer, you can freeze them. In the freezer, they can last up to three months. Just remember to wrap them well to prevent freezer burn. You can use margarine instead of butter in this recipe. However, the cookies may not taste as rich. Butter gives a nice flavor and helps achieve a soft texture. Margarine can make the cookies a bit drier and less flavorful. If you choose margarine, pick one that has a higher fat content for better results. If you don't have salted caramel sauce, you can try a few options. You can use chocolate sauce for a sweet twist. Another choice is dulce de leche, which is also creamy and sweet. If you want a lighter option, try maple syrup or honey, though they won't give the same flavor. In this blog post, I shared a complete guide to making salted caramel brownie cookies. You learned about the key ingredients, from unsalted butter to sea salt flakes. I covered step-by-step instructions, storage tips, and variations to try. Remember, careful mixing and the right baking time are essential for the best results. Experiment with flavors and sauces to make these cookies your own. Enjoy every bite!

Salted Caramel Brownie Cookies

Indulge in the ultimate treat with these salted caramel brownie cookies that perfectly blend rich chocolate and sweet, gooey caramel. This easy recipe walks you through every step, from mixing the ingredients to drizzling with salted caramel. Ready in just 30 minutes, these cookies are ideal for sharing or enjoying on your own. Click to explore the full recipe and treat yourself to a deliciously decadent dessert!
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Ingredients
  

1 cup unsalted butter, melted

1 1/4 cups brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup salted 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, whisk together the melted butter and brown sugar until smooth and creamy.

      Add the eggs and vanilla extract to the mixture, and whisk until fully incorporated.

        In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until combined, being careful not to overmix.

          Stir in the chocolate chips, ensuring they are evenly distributed within the dough.

            Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.

              Using the back of your spoon, create a small indentation in the center of each cookie. Fill the indentation with a teaspoon of salted caramel sauce.

                Bake in the preheated oven for 10-12 minutes, or until the edges appear set but the centers are still soft. Remove from the oven.

                  Immediately sprinkle a pinch of sea salt flakes on top of each cookie while they are still warm.

                    Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies