These Caramel Brownie Cookies are rich and fudgy brownie cookies sandwiched with dulche de leche buttercream and a little melting caramel middle.
Oh boy, these cookies are something else! Probably the most indulgent cookie I’ve ever made but damn, they’re worth every tummy ache! Maybe I should just stick to eating one at a time from now on, maybe that’s the problem, hmmmm.
The perfect hybrid between a cookie and a brownie these Caramel Brownie Cookies are rich, chewy and oh so chocolatey. Sandwich that with a fluffy caramel buttercream and you’re in sweetie heaven! If you ever want to win someones heart, make them these. They’ll be yours for life!
Can I let you guys into an awesome baking secret? It’s the trick to getting perfectly round cookies every time, and it’s so simple I can’t believe I didn’t figure it out sooner. You ready? OK! All you do is grab a round cookie cutter, slightly larger than your freshly baked cookies, place the cutter over your cookie and give it a spin. That’s it, spinning a warm cookie in a round cutter will give them picture perfect symmetry. You won’t be able to stop looking at them, the perfect little round babies! Don’t go telling everybody though, this is just between you and I!
Tips for Making Caramel Brownie Cookies:
- Chocolate – Always use plain chocolate when making brownies, I like a 75-80% cocoa soilds chocolate. Milk chocolate is far too sweet and you’ll just end up with an overly sugary cookie.
- Dulche de Leche – You can find Dulche de Leche, or tinned caramel, in most supermarkets. Carnation is my go to brand but you can use any you can get your hands on. You can even try making it yourself.
- To weigh or not to weigh – This is such a big question that I face when making cookies, do I want them uniform or don’t I mind a little bit of rustic wonkiness? It all comes down to how I’m feeling on the day. If you like your cookies uniform simply scoop out 2tbsp of the batter, roll into a ball and weigh it. Then all you ahve to do is keep all your cookie balls the same weight and you’ll have perfectly neat and tidy cookies. Like little soldiers all in a row.
- Decoration – You certainly don’t have to decorate these cookies, they’re already pretty balls to the wall but it does add a little bit of wow factor. You can pick any chocolate you like here, even white chocolate would be a delicious addition drizzled over the top.
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
- 100g melted plain chocolate
- 50g fudge, chopped into small pieces
For the Brownie Cookies:
- In a large mixing bowl sift together the flour, cocoa powder, baking powder and salt. Set aside.
- 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.
- Wrap the bowl in cling film and place in the fridge for at least 1 hour or up to 24 hours.
- Preheat the oven to 175c and line two baking trays with grease proof paper.
- 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.
- Bake the cookies for 10 minutes until just starting to puff up. It’s better to under-bake than over-bake at this point.
- Allow the cookies to cool for 10 minutes on the baking tray before transferring to a cooling rack.
For the Caramel Buttercream:
- 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.
- 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.
- 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
Keywords: Cookies, Brownies, Caramel, Duche de Leche, Toffee