Caramel Toffee Brownie Cookies are the ultimate indulgence for any dessert lover. Imagine sinking your teeth into a soft, chewy cookie that combines the rich flavors of chocolate brownies with the delightful crunch of toffee and the luscious sweetness of caramel. This delectable treat not only satisfies your sweet tooth but also brings a sense of nostalgia, as it combines elements of classic desserts that have been cherished for generations.
Originating from the heart of American baking culture, these cookies have become a favorite for their unique texture and flavor profile. The gooey caramel melds perfectly with the crispy toffee bits, creating a symphony of taste that keeps people coming back for more. Whether youre hosting a gathering or simply treating yourself, Caramel Toffee Brownie Cookies are a convenient and crowd-pleasing option that will leave everyone asking for the recipe. With their irresistible combination of flavors and textures, its no wonder these cookies have earned a special place in the hearts of many.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup caramel sauce (store-bought or homemade)
- Sea salt for sprinkling (optional)
Preparing the Dough
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the semi-sweet chocolate chips and toffee bits using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Chilling the Dough
- Cover the mixing bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking and enhances the flavors.
Preparing for Baking
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1.5 inches in diameter.
- Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Using your thumb or the back of a spoon, create a small indentation in the center of each cookie dough ball. This will hold the caramel sauce later.
Baking the Cookies
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to cook on the baking sheet after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to firm up slightly before transferring them to a wire rack.
- While the cookies are still warm, carefully spoon a small amount of caramel sauce into the indentation of each cookie. Be generous, but avoid overfilling to prevent the caramel from spilling over.
Finishing Touches
- If desired, sprinkle a pinch of sea salt over the caramel on each cookie for a delightful sweet and salty contrast.
- Allow the cookies to cool completely on the wire rack. The caramel will set as the cookies cool, creating a deliciously gooey center.
Storing the Cookies
- Once the cookies are completely cooled, store them in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months.
- To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
Serving Suggestions
- These caramel toffee brownie cookies are perfect for any occasion, whether its a family gathering, a bake sale
Conclusion:
In summary, these Caramel Toffee Brownie Cookies are an absolute must-try for anyone who loves the rich, decadent flavors of chocolate combined with the delightful crunch of toffee and the smoothness of caramel. The unique texture of these cookies, with their chewy brownie base and the added surprise of gooey caramel, makes them a standout treat for any occasion. Whether you’re baking for a special event, a cozy family gathering, or simply indulging in a sweet craving, these cookies are sure to impress. For serving suggestions, consider pairing these cookies with a scoop of vanilla ice cream for an indulgent dessert experience, or enjoy them with a hot cup of coffee or tea for a delightful afternoon treat. If you’re feeling adventurous, you can also experiment with variations by adding nuts, such as pecans or walnuts, or even swapping out the toffee for chocolate chips or peanut butter chips for a different flavor profile. We encourage you to try this Caramel Toffee Brownie Cookies recipe and share your experience with friends and family. Dont forget to take a moment to snap a picture of your delicious creations and share them on social media! Your feedback and variations can inspire others to dive into this delightful baking adventure. Happy baking! Print
Caramel Toffee Brownie Cookies: The Ultimate Indulgence for Dessert Lovers
- Total Time: 72 minutes
- Yield: 24 cookies 1x
Description
Savor the rich flavors of Caramel Toffee Brownie Cookies, featuring a chocolatey base, gooey caramel center, and crunchy toffee bits. These cookies are a delightful treat for any occasion, perfect for satisfying your sweet cravings!
Ingredients
Scale- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup caramel sauce (store-bought or homemade)
- Sea salt for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the semi-sweet chocolate chips and toffee bits using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Cover the mixing bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1.5 inches in diameter.
- Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Using your thumb or the back of a spoon, create a small indentation in the center of each cookie dough ball.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes.
- While the cookies are still warm, carefully spoon a small amount of caramel sauce into the indentation of each cookie.
- If desired, sprinkle a pinch of sea salt over the caramel on each cookie for a delightful sweet and salty contrast.
- Allow the cookies to cool completely on the wire rack.
- Once the cookies are completely cooled, store them in an airtight container at room temperature for up to one week.
- To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
Notes
- Chilling the dough helps the cookies maintain their shape while baking and enhances the flavors.
- Be careful not to overmix the dough, as this can lead to tough cookies.
- Be generous with the caramel sauce, but avoid overfilling to prevent it from spilling over.
- If desired, sprinkle a pinch of sea salt over the caramel on each cookie for a delightful sweet and salty contrast.
- Store the cookies in an airtight container at room temperature for up to one week.
- For longer storage, you can freeze the cookies for up to three months.
- When freezing, separate layers with parchment paper to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes