Soft, chewy brownie cookies with caramel drizzle make a great dessert or afternoon snack. This decadent cookie recipe is easy to make and will disappear off the plate in no time.
These cookies have been one of our kids’ favorite after-school snacks since elementary school. Now that they are adults, they still ask for these cookies.
Do Brownie Cookies Taste Like Brownies?
These cookies are the closest you can get to a brownie but in cookie form. Brownie cookies are handheld brownies that are easier to eat and take on the go.
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Ingredients For Brownie Cookies With Caramel Drizzle
Made using only eight ingredients this recipe is easy to make but full of fudgy flavor.
- Chocolate chips. Dark chocolate chips give these cookies a rich flavor.
- Butter. We use salted butter for these cookies. If you use unsalted, add a pinch of salt to the dry ingredients.
- White sugar.
- Eggs. Large eggs work best for this recipe.
- Vanilla extract.
- All-purpose flour. Unlike typical cookies, this cookie recipe uses less flour similar to a brownie recipe.
- Cocoa powder. Unsweetened cocoa powder should be used for this recipe.
- Caramel sauce. Any caramel sauce can be used as long as it is thick enough to stick to the cookies. We use ice cream topping but we have used homemade caramel as well.
Additions For Brownie Cookies With Caramel Drizzle
Brownie cookies are decadent with the caramel on them, but there are ways to take them up a notch.
Sprinkle flaky sea salt over the caramel to create a salted caramel topping for the cookies.
Chopped nuts can also be sprinkled over the top of the caramel. Walnuts or pecans complement the chocolate and caramel flavors.
Equipment for Making Brownie Cookies With Caramel Drizzle
Although this recipe is easy to make, there are a couple of tools that make it easier.
- A stand mixer or hand mixer helps to mix the batter.
- A cookie or ice cream scoop to measure the cookies helps achieve evenly sized cookies. We use a medium-sized scoop.
- Double boiler. We melt the chocolate and butter using a double boiler.
- To bake these cookies we like to use a commercial-sized cookie sheet so we only have one pan of cookies to bake.
Melting Chocolate Using A Double Boiler
Our choice for melting chocolate is the double boiler method. It can be done in a microwave, but we don’t own one so we opt for the double boiler method.
To melt the chocolate, place it in the top part of the double boiler with the butter. Heat water to a simmer in the bottom part and then put the pot of chocolate on the top. Allow the chocolate and butter to melt, stirring frequently until smooth and blended.medium-sized
A heavy glass bowl can be used over a pot of simmering water if you don’t have a double boiler. The bowl will get hot so an oven mitt or pot holder is needed to hold the bowl and remove it from the top of the pot.
Storing Brownie Cookies
Once cooled, these cookies should be stored in an air-tight container at room temperature. Place a sheet of waxed paper or parchment paper between layers of cookies so they don’t stick together. They will stay fresh for up to three days.
These cookies can also be frozen for up to three months. We like to make these in November and freeze them to have on hand for Christmas cookie swaps.
If you’re looking for another great twist on brownies, check out our Brookie Bars.
Have you made Brownie Cookies With Caramel Drizzle. Tell us about ti in the comments below. By leaving a comment and star rating, you are helping others find our recipes online and that helps us to continue offering free recipes like this one.
Brownie Cookies With Caramel Drizzle
Ingredients
- 1 cup dark chocolate chips
- 6 Tbsp butter
- 1 cup white sugar
- 2 eggs
- ½ tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup caramel sauce
Instructions
- Preheat oven to 350℉ and line a cookie sheet with parchment paper.
- Melt the chocolate chips with the butter over a double boiler or in the microwave, until smooth and blended. *See notes
- In a large bowl or stand mixer, beat the sugar and eggs until blended and smooth. stir in the vanilla extract.
- On low speed, slowly add the melted chocolate a little at a time. You don't want to cook the eggs by adding the chocolate all at once.
- Add the flour and cocoa powder and stir until just combined and smooth. Don't overmix.
- Drop the batter on the prepared pan using a scoop or large spoon.
- Bake 12-14 minutes or until the edges of cookies are browned and the centres are still soft.
- Cool on the pan for 3-4 minutes before transferring to a cooling rack to finish cooling.
- Drizzle the caramel sauce over the top of the cookies while they are cooling on the rack. Heat the caramel slightly if it is too thick to drizzle.
- Store cookies in an air-tight container for up to 3 days.
Notes
- Place both in a microwave-safe bowl and microwave for 30 seconds at a time until melted, stirring after each interval.
- Place a pot of water on the stove and bring to a simmer. Place the chocolate and butter in a bowl that fits on top of the pot and stir over the simmering water until melted and smooth.
