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

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 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 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.




    Pin It

121 Responses to “Brownie Cookies with Salted Caramel Creme Filling”

  1. #
    60
    Jill — February 21, 2013 @ 11:15 pm

    So these look amazing, but my first attempt was a bit bad. A. I think the chocolate I chose (Trader Joe 72% dark) was way too much. B. I think the size to scoop is 1 T. not 2 T. ? Has anyone else had this issue. I actually doubled the cookie recipe and only got 24 cookies by using a 2 T. scoop.

    I’m going to remake the cookies because I need to send them with my husband tomorrow for work… I’m going to use my usual Ghiradelli chocolate instead, 1 T. scoops and I think I’m going to try the combo of brown sugar/white sugar and doubling flour like someone else suggested.

    Reply

  2. #
    61
    Shannon — March 3, 2013 @ 2:46 am

    Just pulled the first batch of cookies out of the oven; they are perfect! I followed the directions exactly, but I did use only 1 heaping tablespoon of batter per cookie. They are definitely big cookies! They would have been way too big if I had used 2T. Also, I only got 15 cookies, which means I got 7 sandwiches with one leftover cookie. Next time I will use a melon baller to get more cookies. Mine aren’t quite as puffy as the pictures here, but they aren’t flat either. I am really happy with how they turned out, and I cannot wait to eat one with the caramel filling!

    Reply

  3. #
    62
    Shannon — March 3, 2013 @ 3:00 am

    Update: I used one of my old, crummy cookie sheets to cook my last batch. My two good sheets had cookies on them cooling. Anyhow, these cookies were flatter, and I think it was the crummy cookie sheet. I have noticed that other cookies made on that sheet have not turned out all that well in the past. So, those of you with flat cookies, it could also be your cookie sheet!

    Reply

  4. #
    63
    Whisky Advocate Cover — March 22, 2013 @ 3:00 am

    I was looking at some of your articles on this internet site and I conceive this site is very instructive! Continue posting. Whisky Advocate Cover http://vedioedu.com/forum.php?mod=viewthread&tid=21499

    Reply

  5. #
    64
    M — April 14, 2013 @ 6:05 pm

    My sister made these tonight and they are amazing!!! The cookies spread out much more than anticipated and as a result were rather flat. We didn’t mind. Definitely a keeper, especially if you are a chocoholic and are looking to gain some weight!

    Reply

  6. #
    65
    Eric — April 19, 2013 @ 3:38 am

    Hi! I’m new at baking and decided to try this recipe. It tasted great but I wasn’t able to scoop the dough because it was way too thin. It was very runny that when I tried to scoop it, it spread all over. I will admit that I didn’t beat the eggs and sugar that long. I probably beat it just for 8 minutes. Would it make a big difference if I beat the eggs longer? Thanks.

    Reply

    • Nicole replied: — November 2nd, 2013 @ 9:58 am

      Eric,
      Yes beating the eggs will make that much of a difference. Egg whites are used often in recipes whipped to be light and fluffy. You have to beat the batter for so long because with the added ingredients it takes longer for the whites to fluff up!

      Reply

  7. #
    66
    Barbara — May 17, 2013 @ 7:17 pm

    I made these today after stumbling across this recipe looking for something new to take to a ladies night potluck. OMG!! These turned out amazing – my batter was thick, and I did run the mixture for the 15 mins. I used Trader Joes Regular Dark Chocolate and made the salted caramel for the caramel cream. I did differ from the recipe and used a heaping tablespoon (I have one of the cookie scoops to measure out the dough/batter.) and it gave me the right yield for the recipe of 24 cookies, I had double the batch of cookies so I ended up with 24 sandwich cookies and only 1 recipe of caramel cream and it was perfect!

    Reply

  8. #
    67
    Karla Rodríguez — June 13, 2013 @ 12:53 pm

    Hi! I tried to make this cookies today and the batter that result was really really thin! I couldn’t make the cookie shape because it expands on the tray. I don’t know what I did wrong, I followed the instructions just like you said. :(

    Reply

  9. #
    68
    Josie — July 16, 2013 @ 11:28 pm

    I was wondering why mine turned out so thin! I followed the recipe exactly and was disappointed they did not turn out as good and fluffy as yours did!? Any ideas why?

    Reply

  10. #
    69
    Katie — September 2, 2013 @ 8:54 am

    Just made these and they came out rather flat. I think that is a result of being in Utah where our elevation is about 5,000. I usually add a 1/2 cup more flour to cookie recipes but wasn’t sure about this one. Will definitely add extra flour next time. Great recipe!

    Reply

  11. #
    70
    kathy ryan — September 21, 2013 @ 8:17 am

    What do you mean by 1/4 caramel, real caramels melted or store bought caramel sauce?Iam not going to make the homemade caramel.

    Reply

    • Naomi Robinson replied: — September 21st, 2013 @ 8:49 am

      Kathy – You can use store bought caramel, keep in mind the flavor will be slightly different than if you used homemade caramel.

      Reply

  12. #
    71
    Patti — October 26, 2013 @ 3:24 pm

    Turned out perfectly! My caramel was a little thick so I just added a little heavy cream and warmed it up enough just to get soft for the icing. My 8-year old daughter suggested we drizzle some caramel over the cookies and add just a dash of sea salt. That took it to amazing. Thank you so much!!!

    Reply

  13. #
    72
    Laura — November 11, 2013 @ 10:00 am

    What temp do you bake the cookies at?

    Reply

    • Asia replied: — November 11th, 2013 @ 4:35 pm

      It says above the actual ingredient list, 350.

      Reply

      • Laura replied: — November 11th, 2013 @ 5:15 pm

        Thanks!

  14. #
    73
    Asia — November 11, 2013 @ 4:35 pm

    Made these today… Followed directions EXACTLY including setting the timer and beating my egg mixture for the full 15 minutes. Large eggs (not xl), and the batter was soup thin. I added another 3/4 cup flour (so 1 cup total)and put them in the fridge for the 10 minute resting period. This resulted in a scoopable, cookie dough consistency that held it’s shape when scooped.I used a 2 Tablespoon scoop and got 24 cookies (so 12 sandwiches) and this included an extra 3/4 cup of flour. The finished product was a good texture not dry or dense at 9 minutes baking and looked as pictured although the color wasn’t as dark.

    Additionally, I am a very experienced baker and live at a low (500ft) elevation. The original recipe which this was adapted from specifically says “whisk” the egg mixture, so I may try this again using the whisk attachment for the mixer since that is the appropriate tool for whipping eggs anyway. My eggs were room temperature as well which makes them fluff better for more volume as opposed to cold eggs.

    The yield on the original recipe is 12 sandwiches, this author states 24 sandwiches. Not sure how the yield can double when the ingredients haven’t changed and the original recipe calls for “Tablespoons of dough”.

    I will make this again because my finished product was tasty with my major adaptations.

    Reply

  15. #
    74
    Cosette — November 18, 2013 @ 9:10 am

    First of all….SO glad I stumbled upon this recipe. Second, SOOOO glad I read everyones comments below! I took many people’s suggestions of adding a bit more flour and scooping 1T instead of 2T…also half white sugar, half brown. They came out AMAZING! My batter was not too thin at all, the cookie part was not too sweet, and it cracked at the top like it was supposed to. I was also good on the yield. I have baked quite a bit in the last year or so and everyone who has tasted these cookies have said this is by far the greatest of all my baked goods! If you have read this comment and many others before mine….good job! Your cookies will probably turn out better. ; )

    Reply

  16. #
    75
    laura h. in austin — November 18, 2013 @ 1:35 pm

    i am terrified of making these based on the recipe. how on EARTH is 1/4 cup of flour supposed to yield TWO DOZEN sandwiches and therefore 48 cookies?

    someone needs to go back and review the ingredient measurements. this cannot be correct, and the comments seem to support this absurdity.

    Reply

    • Naomi Robinson replied: — November 21st, 2013 @ 8:29 am

      Hi Laura – It is indeed 1/4 cup, if you would like to check the ingredients. The link to Donna Hay’s site is below (for quick reference) and in the recipe . As I stated it’s her recipe and the only tweak I made was to swap out the peanut butter filling for caramel filling.

      http://www.donnahay.com.au/recipes/sweets/biscuits-cookies/brownie-cookies-with-peanut-butter-frosting

      Reply

      • Debbie H. replied: — August 15th, 2014 @ 3:57 pm

        …but if you haven’t tweaked anything other than the filling, how is your yield double what the original (Donna Hay) recipe is? On the link you provided, it says “makes 12 cookies”. Your recipe says “makes 24 sandwiches.”
        There has to be an error somewhere…..

  17. #
    76
    Rhea — November 22, 2013 @ 6:51 pm

    I absolutely adore these cookies! I’ve made them multiple times and never had a problem with thin batter/never needed to use extra flour and they’ve always been a big hit! Mind you I live in New Zealand which uses the same size measuring cups as Australia (where the original recipe is from) which are NOT the same size as American measuring cups. My advice would be to go on the weight of flour not the cup size :)

    Reply

  18. #
    77
    JLL — December 17, 2013 @ 12:37 pm

    Hello! I found your recipe through Pinterest and am thrilled to have used it as one of my new cookie recipes for seasonal office cookie plates. I followed it as exactly as written (all times, etc.) and had VERY good luck with them turning out beautifully! Mine turned out a little more “airy” then I anticipated, but the flavor is so intense it’s kind of a nice contrast. I used the 60% Ghiradelli chocolate chips and they were intensely flavorful, but not so much that I had to hunt for a glass of milk :) We also have a family-favorite caramel recipe that I used, but the salted caramel filling idea was a great departure from the standard chocolate/pb recipes out there. Great job!

    Reply

  19. #
    78
    Morgan — December 20, 2013 @ 3:14 pm

    Can I just use brownie mix from the store?

    Reply

  20. #
    79
    Red @ Adventures of a Hungry Redhead — January 8, 2014 @ 2:50 pm

    For the 1/4 caramel – can I use the ice cream topping type? Can I melt Kraft carmels? I’m too lazy to make the caramel myself ;)

    Reply

  21. #
    80
    Ariane — January 12, 2014 @ 11:46 am

    Very nice brownies cookies ! Not the best cookies but the cream is incredible !

    Reply

  22. #
    81
    Brittany — February 25, 2014 @ 1:52 pm

    I just finished making these, I will be ready to assemble once the cookies cool. I followed the recipe closely (I actually prepared the homemade caramel sauce recipe during the fifteen minutes that my eggs were beating). The “dough” was nice and thick, and the cookies puffed and cracked, but after ten minutes of cooling I tried to move them to a wire cooling rack and they were totally runny in the middle so I just left them on the baking sheet and put them back in the oven for two minutes. Now I’m letting them cool completely on the baking sheet. They did not burn. I am just wondering if they were supposed to come out chewy or crunchy?

    Reply

  23. #
    82
    Natascha S. — March 1, 2014 @ 12:03 pm

    Hello! I followed instructions by the book, but the cookies spreaded on the table, got quite thin and flat, not at all like the pictures.

    Reply

  24. #
    83
    Cori — August 11, 2014 @ 10:02 pm

    Could not resist the flavor combo or your photo…had to pin and make right away. Which I did and no disappointment here. They turned out just as beautiful & delicious as stated. Definitely a keeper! Thanks for sharing.

    Reply

  25. #
    84
    Lisa — August 13, 2014 @ 7:00 am

    I’m wondering how long these will keep, and assuming that they are to be kept at room temp. I sell baked goods at a local farmers market and would like to try these. Can I make them a couple days ahead?

    Reply

  26. #
    85
    Shawn — August 28, 2014 @ 4:48 am

    What kind of chocolate do you recommend? Semi-sweet? Dark? I noticed a couple of people used dark, but I’ll be making these for teenage boys, not sure dark chocolate will be appealing to them.

    Reply

  27. #
    86
    Avianti Jewelry — September 18, 2014 @ 10:58 am

    This is the first recipe I’ve seen for brownie cookies. I’m so glad you gave the tip about the exact cup of flour and how long to beat it, because I may have screwed it up.. Thank you for sharing!

    Reply

  28. #
    87
    Natassia — November 19, 2014 @ 8:34 pm

    I made this recipe tonight for a friend/coworker’s birthday and they turned out amazing! I followed the recipe just as written and had no problem with runny batter or flat cookies. Also worth noting is that the recipe says it yields 24 sandwich cookies, not 24 sandwiches which I think is where some may be confused. I was able to make 34 cookies (17 sandwiches) using a 1T cookie scoop.

    Thanks for sharing!

    Reply

Leave a Comment





Current day month ye@r *