These decadent Salted Caramel Rolo Brownie Cookies are gooey and chocolatey on the inside, and chewy and salted on the outside. You only need a few basic pantry ingredients and a short stint in the oven to make these amazing, sweet-and-salty chocolate caramel cookies!
Is it a brownie? Is it a cookie? Well, the truth is, it’s both. These salted caramel cookies are fudgy and chocolatey like a brownie, while baking up like a cookie filled with Rolo caramel candies. The “salted” bit is thanks to a light dusting of flaked sea salt.
These salted caramel brownie cookies are one of my ultimate comfort foods. They’re my “ease back into real life after vacation” cookies. They’re also my “get well after a cold” cookies, and my “still recovering from the last episode of The Bachelor” cookies.
I can’t wait for you to try these fudgy brownie cookies – they’re just the best combination of sweet-salty-chewy, and all around YUM!
What You’ll Need
- Semi Sweet Chocolate: Use a slab and chop it into pieces, or you can use dark chocolate chips.
- Butter: Since there is salt added to these salted caramel cookies after the fact, I recommend sticking with unsalted butter for this recipe.
- Eggs
- Sugar: I use regular white granulated sugar.
- Vanilla Extract: These cookies taste the best when they’re made with natural, pure vanilla extract.
- Flour
- Baking Powder: For leavening.
- Rolo Candies: You’ll need about 30-35 Rolo pieces (or a similar caramel candy) for this recipe, chopped up.
- Sea Salt: For sprinkling over the cookies. Make sure to use flaky or coarse sea salt and not table salt. Trust me!
These are the perfect cookies to whip up at a moment’s notice. Simple to make and bake, and never a disappointment! Here’s how to make your own ooey-gooey salted caramel cookies:
Melt the Chocolate: Melt together the chocolate and butter over a double boiler.
Make the Dough: Combine the eggs and wet ingredients in one bowl, and the flour and dry ingredients in another. Gradually add the melted chocolate into the wet ingredients. Once that’s combined, you’ll stir in the flour mixture and the chopped Rolos.
Bake: Scoop and drop tablespoons of dough onto a lined baking sheet. Bake the chocolate caramel cookies in the oven until they’re just set in the center. Be careful to not overbake!
Finish and Cool: Give the cookies a light sprinkling of flaked sea salt as they come out of the oven. Then leave them on the baking sheet for a few minutes before moving them off to a wire rack to finish cooling.
Tips for the Best Results
- Don’t Overbake the Cookies: I repeat: do not overbake! The cookies will come out of the oven just barely set, and will even look a bit underdone. But resist leaving them in longer! They’ll continue to set up as they cool on the baking sheet, for the perfect chewy cookie.
- Can I Use Another Caramel Candy?: Yes, but I recommend sticking to something similar to Rolo – think chocolate candies with soft caramel centers. You can use another kind, like chewy caramels, keeping in mind that the texture will be fimer.
- Use a Cookie Scoop: If you’re after more uniform, same-sized cookies, use a cookie scoop when dropping the dough onto the baking sheet.
Variation & Serving Ideas
Can’t get your hands on Rolos? Use soft caramels, or caramel chips instead!
If you’re not a caramel fan, you can most definitely swap out the Rolos with another chocolate candy, like Reese’s Peanut Butter Cups, instead. They won’t technically be salted caramel cookies in this case, but you get my drift!
When it comes to serving, I love topping these fudgy brownie cookies with a drizzle of Caramel Sauce or a scoop of my 2-Ingredient Homemade Vanilla Ice Cream. They’re also fabulous to dunk in a tall glass of milk!
Storage Instructions
Store these salted caramel cookies airtight on the counter for up to 3-4 days.
Can I Freeze These?
Yes! The baked cookies freeze super well. I like to pre-freeze the cookies on a baking sheet, and then transfer them to a freezer-bag to store for up to 3 months – though they rarely last that long in this house!
- Salted Chocolate Cookies
- Fudgy Chocolate Crinkle Cookies
- Salted Honey Chewy Pumpkin Cookies
- Chocolate Chocolate Chip Cookies
- Salted Brown Butter Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 28 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These decadent Salted Caramel Rolo Brownie Cookies are gooey and chocolatey on the inside, and chewy and salted on the outside. You only need a few basic pantry ingredients and a short stint in the oven to make these amazing, sweet-and-salty chocolate caramel cookies!
Ingredients
- 16 oz semi sweet chocolate, chopped
- 4 Tbsp butter
- 4 eggs
- 1 1/3 cups granulated sugar
- 2 tsp vanilla extract
- 1/2 cup flour
- 1/2 tsp baking powder
- 1 1/2 cups chopped Rolo candies, approx 30-35 pieces
- flaked sea salt for sprinkling
Instructions
- Preheat oven to 350°
- Line baking sheets with parchment paper, set aside
- Over a double boiler, melt the chopped chocolate and butter together.
- Meanwhile in large bowl combine eggs, sugar and vanilla, whisking until combined.
- In a smaller bowl, combine flour and baking powder, set this aside also.
- When chocolate is melted, slowly add it to the egg and sugar mixture in small amounts, stirring vigorously until incorporated.
- When chocolate and egg mixture is combined, stir in the flour mixture.
- Fold in the chopped Rolo candies.
- Drop by heaping tablespoon on prepared baking sheet.
- Bake 10-12 minutes until centers are just set.
- When cookies are done, remove from oven and immediately sprinkle with flaked sea salt.
- Let cool on baking sheet for 3-4 minutes before transferring to wire rack to finish cooling.
Notes
recipe adapted from Brown Eyed Baker
Keywords: salted caramel cookies, brookies, rolo cookies
Can I freeze the portioned dough?
Is it all purpose flour or self rising?
all purpose 🙂
Hi! I made these and they taste great but the batter was super runny and came out super thin and flat. I also had a hard time getting them off the parchment paper with the spatula. I read the other comments with this problem and will next time try to add more flour.
★★★★
I had the same result…super, super thin. I had to put them in a brownie pan. Taste good, but I had to cook them for over 45 minutes.
Hi Shelly,
These rolo cookies sounded too good to be true! I followed the recipe, exactly, but the batter just seemed too thin/runny. I decided to try baking them anyways…but they came out soft and flat.
I actually decided to add another 1/2 c. of flour; it helped a bit. But, instead of making cookies, I just put into a 9×9 baking dish and made bars.
Cookies sounded much better….but how come the batter was so thin?
thanks!
I really have no idea why your batter would be so thin! I have made these cookies many times, and while the cookies are definitely not thick they always turn out for me as they look in the pictures. Very very strange!
If you try them again and get the same results adding more flour would definitely help, as you tried.
Sorry about the strange results!
Hello 🙂 for some reason, i ended uo with them same result as kelsey… Very very thin cookies! They still taste like heaven though, but having a large family I doubled the recipe, so I thought that maybe it was the reason. What brand of chocolate do you use for yours? I bought the housebrand semi-sweet chocolat chips from my grocery but maybe it makes a difference?
Thank you! 🙂
Made these tonight and they taste really good but I had a hard time getting them off of the parchment paper.