Caramel Nut Brownie Cookies
Indulge in the ultimate treat with these Caramel Nut Brownie Cookies—an irresistible combination of fudgy brownies, crunchy nuts, and gooey caramel drizzle. Perfectly soft and rich, these cookies feature a luxurious blend of semi-sweet chocolate and unsweetened cocoa, creating a decadent base that's studded with chopped walnuts or pecans for added texture. Topped with a silky caramel drizzle and a hint of sea salt, they strike the perfect balance between sweet and salty. Ready in just 30 minutes, these caramel brownie cookies are a crowd-pleasing dessert ideal for parties, bake sales, or an indulgent snack at home. Satisfy your sweet tooth with this easy-to-make recipe that delivers bakery-worthy results every time!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup chopped walnuts or pecans
- 20 pieces soft caramels, unwrapped
- 2 tablespoons heavy cream
- 0.25 teaspoon additional sea salt (optional)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a microwave-safe bowl, melt the butter and chocolate chips together in 20-second bursts, stirring in between, until smooth. Allow the mixture to cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and the melted butter-and-chocolate mixture. Mix until well incorporated.
Add the eggs and vanilla extract to the mixture and beat until light and fluffy.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chopped nuts until evenly distributed.
Using a tablespoon or small cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack.
While the cookies are cooling, place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring after each, until the caramels are completely melted and smooth.
Drizzle the warm caramel over the cooled cookies. Optionally, sprinkle a small pinch of sea salt on each cookie for a salted caramel finish.
Let the caramel set for a few minutes before serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.5 g | 333% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 697.2 g | 254% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 457.2 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 464 mg | 36% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
