Caramel Chocolate Brownie Cookies



Prep Time

15 mins + 60 mins of chill time

Cook Time

12 mins

Total Time

90 mins


6 tbs salted butter

1 c milk chocolate chips

1 1/2 c semi sweet chocolate chips

3 eggs, at room temperature

2/3 c granulated sugar

1 tbs vanilla extract

2/3 c flour

2 tbs cocoa powder

1/4 tsp baking soda

a pinch of salt

14 dove Carmel chocolates

Flakey sea salt for garnish and topping


  • Add the butter, milk chocolate chips and semi sweet chocolate chips to a microwave safe bowl. Melt together in a microwave using 30 second increments until smooth and silky.
  • In a large mixing bowl or using a stand mixer, beat together the eggs and sugar until well combined. Add in the vanilla extract and the melted chocolate mixture, beating until well combined.
  • In a separate bowl combine the flour, baking soda, cocoa powder, and pinch of salt. Whisk until combined.
  • Gradually add in the flour mixture to the wet ingredient mixture. Continue to mix until well combined. The dough will be loose and that is okay. Chill the dough for at least an hour (this will make the dough firm and easy to work with).
  • Preheat the oven to 350 degrees and line a sheet pan with parchment paper and spray with cooking spray.
  • Scoop the cookie dough and form 2 tbs sized balls. Take a caramel chocolate and stuff it inside the dough while forming the balls. If the dough starts to get too soft while forming the balls, put it back in the fridge to re-cool before continuing to work. Place the balls 2-3 inches apart on the prepped baking sheet. Then lightly flatten out the balls.
  • Bake for 11-14 minutes until the edges are firm and set but the center is slightly puffy. Let cookies cool before removing from baking sheet. Sprinkle the flaky salt and serve slightly warm. Enjoy!