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Caramel Brownie Cookies

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5 from 10 reviews

  • Author: iheartkatiecakes
  • Total Time: 1.5hrs plus chilling
  • Yield: 12 cookies 1x


Units Scale

For the Brownie Cookies:

  • 125g unsalted butter
  • 250g plain chocolate, broken into chunks
  • 175g caster sugar
  • 100g soft light brown sugar
  • 3 large, free range eggs
  • 1tsp vanilla extract
  • 225g plain flour
  • 25g cocoa powder
  • 1tsp baking powder
  • 1/2tsp fine salt

For the Caramel Buttercream:

  • 125g unsalted butter, at room temperature
  • 300g icing sugar
  • 150g dulce de leche, divided
  • 2tbsp whole milk
  • 1/2tsp vanilla extract

To Decorate:

  • 100g melted plain chocolate
  • 50g fudge, chopped into small pieces


For the Brownie Cookies:

  1. In a large mixing bowl sift together the flour, cocoa powder,  baking powder and salt. Set aside.
  2. To make the brownie batter add the butter and chocolate to a large, heavy bottomed pan and stir together over a low heat until fully melted and smooth. Allow to cool slightly. In the bowl of an electric mixer whisk the eggs, sugars and vanilla extract together until light and fluffy. With the mixer on low pour the melted chocolate into the egg mixture in a slow steady stream, mix until combined. Add in the flour and cocoa mixture and stir until the flour just about disappears, take care not to over mix at this point.
  3. Wrap the bowl in cling film and place in the fridge for at least 1 hour or up to 24 hours.
  4. Preheat the oven to 175c and line two baking trays with grease proof paper.
  5. Scoop out 2tbsp of batter and roll into a ball, place the brownie ball on the prepared baking sheet and repeat until you’ve used all of your batter.  Make sure to leave 2 inches between the cookies to allow for spreading.
  6. Bake the cookies for 10 minutes until just starting to puff up. It’s better to under-bake than over-bake at this point.
  7. Allow the cookies to cool for 10 minutes on the baking tray before transferring to a cooling rack. 

For the Caramel Buttercream:

  1. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, 2tbsp of the dulche de leche, vanilla extract and 1tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes. If the frosting still seems a little stiff add the remaining 1tbsp of milk and mix.
  2. Fit a piping bag with a round nozzle and fill with the caramel buttercream. Pipe a circle of buttercream around the edge of the flat side of one of the cookies leaving a little empty space in the middle. Plop a little mound of dulche de leche in the hollow and and top with another cookie.
  3. Decorate with a drizzle of melted chocolate and chopped fudge if desired.


Un-iced cookies can be wrapped in a double layer of cling film and frozen for up to 3 months. Just defrost at room temperature and continue with the recipe.

Cookies can be kept in an airtight container in the fridge for up to 5 days.

  • Prep Time: 1hr including chilling
  • Cook Time: 10 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American