Brownie Cookies with Salted Caramel Creme Filling

This is Donna Hay’s brownie cookie recipe. I have been eye-balling this for sometime now every since I saw it on Pinterest. The cookie portion is dead-on like the kind of brownie I like—soft center, chewy edge, and chocolatey, but not so dense and fudge like that you need to guzzle milk to clear your throat of a chocolate coating. At the center of this brownie sandwich cookie is a caramel creme filling that lightens up the chocolate and gives the whole ensemble a cloud-like textural contrast.

Brownie Sandwich Cookies with Salted Creme Filling 2 Bakers Royale1

Brownie Sandwich Cookies with Salted Creme Filling

So with Father’s Day today it was perfect timing. Matt loves brownies and since I’ve made him a salted dessert lover, especially salted caramel, I swapped the peanut butter filling for just that—a salted caramel creme filling.

Along with that, the recipe is extremely fast to make and easy enough that the little guy could help me with it. We gave it to Matt and he loved them as much as I did. As for the little guy, he opted to just eat the cookie portion with milk.

Brownie Sandwich Cookies with Salted Creme Filling Bakers Royale1

Brownie Sandwich Cookies with Salted Caramel Creme Filling

 

If you are a brownie fan you will love this recipe for the brownie cookie alone or as a brownie sandwich cookie. I’m such a fan, this will probably be the way I have my brownie for the next few months, especially since I have tendency for obsessive behavior.

A few notes:

  • The only adaptation I made to this Donna Hay brownie cookie was to swap out the filling from peanut butter to salted caramel.
  • If you can, make the caramel portion since it will provide for a deeper flavor. Click here for a detailed step-by-step tutorial on how to make homemade caramel.
  • For the chocolate portion I used a Ghiradelli’s dark chocolate.

Brownie Cookies Bakers Royale1

Brownie Cookies with Salted Caramel Creme Filling

Makes 24 one inch sandwich cookies | Preparation: Heat oven to 350 degrees. Line bake sheet with parchment paper.

****Please note the recipe is for 1/4 cup of flour–not more. I see comments saying that is  not enough or the batter is thin. To prevent a thin batter make sure to beat the  eggs and sugar for FIFTEEN minutes, yes, that long — don’t short it or the result is a thin batter. Beating it that long will emulsify the batter and help to create a thicker batter. Lastly, this  recipe is from from Donna Hay and the only tweak I made was to swap the peanut butter filling for a caramel filling. ****

Ingredients:

Brownie Cookie (adapted from Donna Hay)

  • 12 oz. chocolate, chopped
  • 3 tablespoons butter
  • 2 large eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder, sifted

Salted Caramel Creme Filling (by Bakers Royale)

  • 1 cup butter
  • 2 cups confectioner sugar
  • 1/4 teaspoon salted
  • 1/4 cup caramel (Make sure caramel is cooled if making homemade. Click here for homemade caramel sauce recipe)

Instructions:

To make brownie cookies:

  1. Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
  2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make caramel creme filling:

  1. Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Assembly:

  1. Spread a  tablespoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.




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Comments

  1. Avatar for Naomi RobinsonCarol says

    In the Salted Caramel Creme recipe, what is the 1/4 salted?

    • Avatar for Naomi Robinson

      Naomi replied: — June 18th, 2012 @ 6:06 am

      Carol-That’s 1/4 teaspoon of salt.

  2. Avatar for Naomi Robinson says

    This is crazy because I was googling brownie cookies all last week. And brownie mix from a box cookies were coming up and I kept trying to find a solid, deep, rich amazing brownie cookie to no avail. Til now. THANK you!!!

  3. Avatar for Naomi Robinson says

    Wait… the filling says “1/4 salted.” What does that mean? 1/4 cup? I don’t get it…

    • Avatar for Naomi Robinson

      Naomi replied: — June 18th, 2012 @ 3:09 pm

      Melissa-that’s 1/4 teaspoon of salted caramel. The recipe has been updated. Thanks!

  4. Avatar for Naomi Robinson says

    So, I wasn’t so excited about brownie cookies. It’s the salted caramel creme that got me. Anything salted caramel sort of gets me. I am weak. In a good way, of course. Also, I totally need to live closer to you so I can hover as you take photos and then consume all the leftovers. This would be ideal.

  5. Avatar for Naomi RobinsonLiv B says

    Those cookies look amazing! And I can imagine them tasting exactly as you say. It’s been a long time since I made cookies & I think this is the perfect recipe to get back into the cookie game with! I’ll be trying these out this week! :)

  6. Avatar for Naomi RobinsonDarlene M says

    These look delicious! I see the recipe calls for only 1/4 cup flour. Is that correct?

    • Avatar for Naomi Robinson

      Naomi replied: — June 19th, 2012 @ 6:01 pm

      Darlene – Yes it’s only a 1/4 cup.

  7. Avatar for Naomi RobinsonKristen says

    Ok, making them now and my cookies spread out way too much… Suggestions?? I’m new at the baking thing =)

    • Avatar for Naomi Robinson

      Naomi replied: — June 19th, 2012 @ 5:54 pm

      Kristen – I’m not really sure why that is the case, but here a few things I would check: Oven temperature-Make sure it is accurate. Eggs-Make sure they are large and not extra large eggs. Chocolate-If you used milk chocolate than they will spread a little more, not considerably, from the higher fat content. Baking powder (leavener)-Make sure it is still fresh by placing 1 teaspoon of baking powder in a bowl and add 8oz. of water to it. If it reacts and efferveces immediately, then it is fresh. If it does not or there is a delay, then your baking powder is no longer fresh.

  8. Avatar for Naomi RobinsonSTEPHANIE says

    Can i make these with out the paddle brush attachment? All i have is a hand mixer with the normal blenders or the whisk attachment? And what kind of chocolate do you use? Thanks. Would love to make these.

    • Avatar for Naomi Robinson

      Naomi replied: — June 19th, 2012 @ 5:40 pm

      Stephanie- Yes, you can make this with your hand mixer. No stand mixer with paddle attachment needed. The chocolate I used was Ghiradelli’s dark.

  9. Avatar for Naomi RobinsonKelli Ann says

    Morning… I have these going in my oven as I type. I am a little concerned that my cookies didn’t puff up the way yours look in the picture. My batter is pretty thin. Can you help me troubleshoot?

    • Avatar for Naomi Robinson

      Naomi replied: — June 20th, 2012 @ 5:28 pm

      Kelli Ann – I’m not really sure why that is the case, but here a few things I would check: Eggs-Make sure they are large and not extra large eggs. Chocolate-If you used milk chocolate than they will spread a little more, not considerably, from the higher fat content. Baking powder (leavener)-Make sure it is still fresh by placing 1 teaspoon of baking powder in a bowl and add 8oz. of water to it. If it reacts and efferveces immediately, then it is fresh. If it does not or there is a delay, then your baking powder is no longer fresh.

      Lastly, if you might try chilling your dough for an hour then popping it back in the heated oven and see what results. On a side note I use an ice cream scoop to drop my dough, so my cookies start in the shape of a half sphere. Please do comeback and let the rest of us know the end result. BTW-If you take a look at Donna Hay’s picture her cookies are a litte flatter than mine.

  10. Avatar for Naomi RobinsonStephanie says

    I read the recipe over and over again and i still don’t know what went wrong. My mix was very liquid i can’t even make the cookies. Is there really only 1/4cup of flour?

    • Avatar for Naomi Robinson

      Naomi replied: — June 21st, 2012 @ 6:37 pm

      Hi Stephanie There really is only 1/4 cup of flour. Click over to the link and check the recipe. As I mentioned, I only changed out the filling portion.

      I’m sorry to hear that the recipe is not working for you. I’m not really sure why it’s so liquidity. Anyone else out there able to trouble-shoot this?

  11. Avatar for Naomi RobinsonMegan says

    Do you use regular chocolate bars or baking chocolate?

    • Avatar for Naomi Robinson

      Naomi replied: — June 21st, 2012 @ 6:39 pm

      Megan – I used regular Ghiradelli’s dark chocolate chips.

  12. Avatar for Naomi RobinsonNaomi says

    For anyone having trouble with the recipe yielding flat cookies or thin batter problems, check out Dormestic Goddess’s pic here http://t.co/uN7pUwky her cookies did not run into the same issues. Like I mentioned before, I’m pretty sure this Donna Hay recipe is solid. But let the rest of us know if you have the same issues, I’m so curious why this is happening and maybe we can collectively troubleshoot it.

  13. Avatar for Naomi Robinson says

    On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I look forward to seeing what you create next…

  14. Avatar for Naomi RobinsonLarni says

    About how many individual brownie cookies do these make? Not as a sandwich cookie, but each brownie cookie piece?

  15. Avatar for Naomi RobinsonAlessandra says

    These look like the best cookies ever. I love brownies, and caramel, Another great recipes added to the must make list.

  16. Avatar for Naomi RobinsonKayla says

    These cookies were absolutely delicious but mine turned out paper flat. Also, letting the caramel cook to the point of smoking led to a nasty burnt aftertaste. More flour in the cookies. Less cooking time for the caramel sauce.

  17. Avatar for Naomi RobinsonKellie says

    I stumbled on this recipe when doing a search for cookie sandwiches. I made a slightly different version yesterday because I can never leave anything well enough alone. Instead of caramel buttercream, I made chocolate peppermint buttercream. So, so tasty! For the actual cookies, I wanted them to be a little more chewy and dense, so I used 1/2 cup of brown sugar and then filled the measuring cup to 2/3 with white sugar. I also doubled the flour and baking powder. They turned out EXACTLY how I imagined! That’s rare, so I was so pumped! Thank you for sharing this recipe. My variation was a huge hit!