Salted Caramel Brownie Cookies

There’s just something about Fall that puts me in the baking mood. It might be the cozy feeling of having the oven on while the wind is blowing outside, or it could be that it reminds me of all the delicious baked goods that are associated with Thanksgiving and Christmas. Either way, when one of my co-workers suggested that I try this recipe out, I knew that this would be the perfect time to do so. 
These sandwich cookies are incredible! The chocolate cookies are perfectly chewy, and the salted caramel buttercream is to die for. I think my favorite thing about this recipe is that they are not labor intensive. Isn’t it great when you can make something that looks like it took forever when it actually didn’t? 
Printable Recipe

ingredients:
Brownie Cookie:
12 oz semi sweet chocolate chips
3 tbsp butter
2 eggs
2/3 cup sugar
1 tsp vanilla
1/4 cup flour
1/2 tsp baking powder

Salted Caramel Buttercream Filling:
1 cup unsalted butter, softened
2 cups powdered sugar
1/4 tsp salt
1/4 cup caramel sauce

instructions:
Place the butter and 7oz of the chocolate chips in a microwave safe bowl, and melt in 15 second intervals, until smooth. Set aside.

Throw your eggs, sugar, and vanilla in the bowl of your stand mixer. Bonus points if you can also get it to look like a face.

Beat until creamy, and then add in the flour, baking powder, melted chocolate and remaining chocolate chips.

Let the batter sit for 10 minutes, then use an ice cream scoop to spoon the dough onto a baking sheet lined with parchment paper. Leave enough space for the cookies to spread.

Bake at 350 for 10-12 minutes, or until the cookies slightly begin to crack. Allow the cookies to cool on a wire rack.

While the cookies are baking, start on the salted caramel buttercream. Throw the butter in the bowl of your stand mixer and beat until creamed.

Then add in the powdered sugar and salt, and beat until thoroughly combined.

Finally, add in the caramel and beat until fluffy.

I dare you to resist sticking your finger in there for a taste.

After the cookies have cooled, spread a dollop of buttercream on half of the cookies. Top each one with the remaining cookies, trying to match the cookies closest in size.

Adapted from this recipe

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