Salted Caramel Brownie Cookies Recipes

SALTED CARAMEL BROWNIE COOKIES

Steps:

• Pre heat oven to 375 convection or 400 degrees regular bake and set rack in center of oven.
• Melt 4 oz unsweetened chocolate in microwave in a small bowl for 30 seconds, Continue to melt in 15 second intervals until smooth, set aside.
• Place the butter and sugars into the bowl of a stand mixer or a large bowl.
• Beat butter and sugars on medium speed until smooth. Add eggs. Beat on low until butter, sugar and eggs are incorporated, scraping bottom of bowl once or twice to insure all ingredients are mixed together.
• Add melted chocolate, and beat on low until smooth, again, scrape bottom of bowl once or twice.
• Add flour, baking soda and salt all at once.
• Mix on low or pulse mixer until all flour disappears and all ingredients are incorporated.
• Using two lightly greased baking sheets, scoop out dough onto baking sheets, 8 scoops to a sheet. I use a 2 1/4 inch cookie scoop.
• Lightly press the center of the cookie with palm of hand.
• Bake cookies for 7-8 minutes or until top is barely set and is no longer wet.
• Remove from oven and re-shape the cookies with a small spatula if the cookies spread during baking. This needs to be done while cookies are still hot out of the oven. Let cookies cool on baking sheet.
• For caramel:
• Unwrap about 1/2 of an 11 oz package of Kraft Caramels and place caramels in a microwave safe bowl. Melt for 45 seconds in microwave, remove and stir. Continue to melt caramel at 15 second intervals, until caramel is melted and easy to stir with a spoon. Add 1 tablespoons of milk and stir into caramel until the caramel is smooth and easy to scoop with a spoon and drizzle onto cookies.
• Drizzle caramel onto cookies and immediately sprinkle with a bit of sea salt.
• Let cool completely before serving or placing on a serving platter.

SALTED CARAMEL BROWNIE COOKIES

Steps:

• Preheat oven to 350. Line a baking sheet with parchment or silicone baking mat and set aside.
• In a large bowl, stir the brownie mix, egg, oil, and water together until dough forms.
• Using a cookie scoop, scoop 18 cookies onto your prepared pan. Press down with your fingers.
• Place 1 unwrapped caramel on each cookie dough bottom and sprinkle with sea salt. Top with another scoop of cookie dough.
• Press down and seal the caramel in so it is completely encased in dough.
• Bake 10 minutes and remove from oven. Keep cookies on baking sheet another 5 minutes before removing to wax paper. DO NOT place on cooling rack. There's a possibility that the bottom cookie could tear, letting your warm caramel ooze out. Serve warm with milk.

SALTED CARAMEL BROWNIE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with a nonstick baking mat or parchment paper.
• In a large bowl, whisk together the brownie mix, baking powder, and flour. Add the vegetable oil and eggs and beat with an electric hand mixer until well combined.
• Scoop out 2 tablespoons of the dough and flatten into a disc. Add a caramel candy to the center and roll the dough around it to cover. Place on a prepared baking sheet and repeat with the remaining dough and candies, spacing the cookies evenly.
• Bake the cookies for 10-12 minutes, until crispy on the edges and crinkly on top. Remove from the oven and sprinkle with flaky sea salt while still hot. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack.
• Enjoy!

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
• Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
• Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
• Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
• Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
• Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
• Slice and serve.
• Enjoy!

SALTED CARAMEL BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Whisk in the egg and vanilla until everything is combined.
• Using a wooden spoon stir in the flour, baking powder, and salt until just combined.
• Stir in 1/4 cup of chocolate chips and ¼ of the caramel baking bits to the dough.
• Use a cookie scoop that is about 2 tablespoons to scoop the cookies. Roll the cookies into a ball and place on the baking sheet. Press the cookies down slightly.
• Add caramel bits and pretzels to the top of the cookies. Bake for 12 minutes.
• Meanwhile in a small microwave safe bowl add the cream and remaining caramel bits and heat in 30 second intervals until all melted and smooth.
• Let rest on cookie sheet for 5 minutes before transferring to a cookie rack to cool (though I like to eat them warm from the oven!)
• Drizzle the melted caramel over the tops of the cookies and sprinkle with a little kosher salt and serve!

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
• In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
• In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
• Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.