Cookies made with brownie mix are almost too good to be true. I’ve been making brownie mix cookies for years and it’s by far my favorite baking hack! These super simple yet incredibly decadent fudgy brownie cookies start with dry brownie mix and are quickly elevated with an ooey gooey caramel filling and a sprinkle of coarse sea salt. Each cookie is baked to perfection with so much to love in each bite. No one will ever know these cookies were whipped up from a box of Ghirardelli brownie mix! And if you have room for more, make my M&M brownie cookies next.
Ingredients for Caramel Brownie Mix Cookies
Brownie Mix: I’ve tested this recipe with many brands of brownie mix, and have had the best results with Ghirardelli Chocolate Supreme Brownie mix. Use the chocolate syrup that comes with it. If you can’t find Ghirardelli brownie mix, use a Pillsbury brownie mix. Try not to use Duncan Hines or Betty Crocker brownie mixes – the cookies spread way too much when I tested this recipe with those brands. Eggs: Eggs bind all the ingredients together. Let them sit at room temperature for 30 minutes before preparing the dough. Butter: Use fully melted, unsalted butter. Or swap it for ¼ cup of vegetable oil if needed, though this may change the texture and thickness slightly. Caramel: Use soft caramel squares–any brand works great! Just make sure they’re soft, and cut them in half before using. Sea Salt: A coarse sea salt is perfect for topping these cookies. Feel free to use your favorite gourmet salt for extra wow. Just avoid iodized table salt because it won’t have the same effect.
Tips for Success
For evenly baked and uniform cookies, I recommend using a cookie scoop or food scale to ensure all cookies are the same size. I use this Wilton cookie scoop. For ooey gooey cookies, serve these when they’re still a little bit warm! Chilling the cookie dough is a must! This step helps prevent the cookies from spreading while they bake in the oven. Don’t overbake! These brownie cookies are done when the edges are set–they will still look soft in the center, but will harden as they cool.
How to Store
Let them cool fully before storing. Store salted caramel brownie cookies in an airtight container at room temperature for up to 5 days. Or freeze for 3 months.
How to Make Salted Caramel Brownie Cookies Step by Step
Make the Cookie Dough: In a large bowl, stir together 1 box (18 ounces) of brownie mix, 2 large eggs, and ¼ cup of melted unsalted butter.
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies. Chill the Dough: Tightly cover the cookie dough with plastic wrap. Then place the bowl of cookie dough into the refrigerator and let it chill for at least 30 minutes. Baking Prep: While the cookie dough chills, cut 12 soft caramel squares in half. Preheat the oven to 350°F. And line a baking sheet with parchment paper. Stuff the Cookie Dough: Scoop a heaping tablespoon worth of chilled cookie dough, stuff a piece of caramel into the middle of the cookie, and cover the caramel with the cookie dough. Repeat for all 24 cookies. Bake: Place the caramel stuffed cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie. I recommend baking 5-6 at a time, and storing the rest of the cookie dough balls in the fridge until ready to bake another batch. Bake for 11-12 minutes, until the edges are set. Finish: When done, sprinkle the cookies with course sea salt immediately after baking, while still warm. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Continue baking more batches until the dough is gone.