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