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Chocolate Chip Cookie Caramel Brownies

Chocolate Chip Cookie Caramel Brownies – A deliciously thick and chewy chocolate chip cookie layer that is topped with gooey caramel, and finished off with a layer of fudgy brownie!

Chocolate Chip Cookie Caramel Brownies

Chocolate Chip Cookie Caramel Brownies

Guys! I bring you the ultimate cookie/brownie combination in a recipe that you are just gonna love.

If you love chocolate chip cookies, gooey caramel, and fudgy brownies, then you’re gonna want to try my Chocolate Chip Cookie Caramel Brownies!

Firstly, we have a chewy chocolate chip cookie base. Secondly – a thick and gooey layer of caramel, and last but not least, a layer of fudgy brownie.

What’s not to love here?

Looking for more caramel recipes? Check out my Caramel Crunch Bars, Banana Caramel Cupcakes, and my Homemade Salted Caramel Sauce.

Chocolate Chip Cookie Caramel Brownies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the cookie layer:

  • Plain/all-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Chocolate chips: You can use milk, dark, or semi-sweet.

For the caramel layer:

  • Chewy caramels or toffees
  • Evaporated milk

For the brownie layer:

  • Unsalted butter
  • Caster/granulated sugar
  • Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
  • Salt
  • Large egg
  • Vanilla extract
  • Plain/all-purpose flour
  • Chocolate chips

How to make Chocolate Chip Cookie Caramel Brownies

To make these cookie caramel brownies, simply whisk together the flour, baking powder, baking soda, and salt. Set aside.

Whisk together the butter and sugars until combined. Add the egg and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined.

Fold in the chocolate chips.

Press the dough into the prepared pan. The dough may be a little sticky to work with, so use lightly floured hands to press it into the pan.

For the caramel layer, place the caramels and milk in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Pour the caramel over the cookie dough layer, and spread out evenly. Refrigerate whilst preparing the brownie batter.

Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl. Heat for 30 seconds, then stir to combine. Heat for another 30 seconds to 1 minute until the mixture is very warm/hot to the touch.

Mix in the egg and vanilla until fully combined, then fold in the flour. Fold in the chocolate chips, being sure not to let them fully melt into the batter.

Spoon the brownie batter over the caramel layer, and gently spread out evenly.

Bake for 40 – 45 minutes or until the centre is set, and no longer jiggly. Allow to cool completely in the pan on a wire rack before cutting into bars.

Want to speed up the cooling time? Place the pan in the fridge or freezer for 1 – 2 hours until completely set and cool.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Chip Cookie Caramel Brownies

These Chocolate Chip Cookie Caramel Brownies are:

  • so quick and easy to make
  • deliciously thick and chewy
  • rich and indulgent
  • perfect for cookie, caramel, and brownie lovers!

How long will these brownies last?  These brownies will stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week.

Can I freeze these brownies? Yes. These brownies freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Chip Cookie Caramel Brownies
Chocolate Chip Cookie Caramel Brownies

More delicious brownies to make!

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Chocolate Chip Cookie Caramel Brownies

Chocolate Chip Cookie Caramel Brownies

Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

A deliciously thick and chewy chocolate chip cookie layer that is topped with gooey caramel, and finished off with a layer of fudgy brownie!

Ingredients

For the Cookie Layer

  • 1 and 1/4 cups (156g) plain/all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup (50g) light brown sugar
  • 1/8 cup (25g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (45g) chocolate chips

For the Caramel Layer

  • 10 oz (280g) chewy caramels or toffees
  • 1/8 cup (30ml) evaporated milk

For the Brownie Layer

  • 1/3 cup (75g) unsalted butter
  • 3/4 cup (150g) caster/granulated sugar
  • 1/3 cup (35g) cocoa powder
  • 1/8 teaspoon salt
  • 1 large egg, cold
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) plain/all-purpose flour
  • 1/4 cup (45g) chocolate chips

Instructions

For the Cookie Layer

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  4. Press the dough into the prepared pan. If the dough is too sticky to work with, use floured hands to press it in.

For the Caramel Layer

  1. Place the caramels and milk in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  2. Spread the caramel evenly over the cookie dough layer. Refrigerate whilst preparing the brownie batter.

For the Brownie Layer

  1. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl. Heat for 30 seconds, then stir to combine. Heat for another 30 seconds to 1 minute until the mixture is very warm/hot to the touch.
  2. Mix in the egg and vanilla until fully combined, then fold in the flour. Fold in the chocolate chips, being sure not to let them fully melt into the batter.
  3. Spoon the batter over the caramel layer, and gently spread out evenly.
  4. Bake for 40 - 45 minutes or until the centre is set, and no longer jiggly. Allow to cool completely in the pan on a wire rack before cutting into bars.

Notes

Brownies stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 16 brownies Serving Size: 1 brownie
Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 125mgCarbohydrates: 45gFiber: 1gSugar: 29gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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