Chocolate Brownie Cookies Recipe with Walnuts and Caramel

Another recipe from my #NoRecipeWithoutCaramel series. 😂 This time, it’s a combination that’s pretty much impossible to resist: brownie + chocolate + crunchy walnuts + caramel = ❤️.

The recipe started with the idea of bringing together a few of my close friend’s favorite sweet treats in one dessert. I’ve created all sorts of desserts for her over the years, and since I couldn’t pick just one favorite, I decided to put them all together.

The result? Small, chocolatey brownie cookies with slightly crisp edges, a soft and fudgy center, crunchy walnuts, and a generous layer of caramel. And because you can never have too much chocolate, I added a little melted chocolate on top, too. 😁

I made them small so you get a little bit of everything in every bite. And I think that’s really what makes them so good: chocolate, walnuts, caramel, and that fudgy brownie texture I could never get tired of.

Tips for Making Perfect Brownie Cookies

Be careful not to overbake them. The cookies should be slightly crisp on the outside but soft and fudgy in the center. If you leave them in the oven for too long, they will dry out. They will continue to firm up as they cool, so it’s better to take them out while the centers still look slightly soft.

Make sure the caramel is thick enough. Once cooled, the caramel should be firm enough to sit in the center of each cookie without running all over the place.

Let the cookies cool before serving. The texture will continue to develop as the cookies cool, and the caramel will firm up as well. They are delicious at room temperature, especially with a cup of coffee.

Frequently Asked Questions

Can I use a different type of nuts for these cookies?

Absolutely. Pecans are a great alternative, especially with the caramel. You can also use hazelnuts if you prefer.

How do I know when the cookies are done?

The cookies are ready when the edges are slightly firm but the centers still look soft. Don’t wait for them to feel completely firm in the oven, as they will continue to set as they cool. For that soft, fudgy brownie texture, it’s better to take them out a little earlier rather than overbake them.

How should I store the cookies?

Store the cookies in an airtight container at room temperature. They keep well for 2–3 days, although I have a feeling they won’t last that long. 😁

Can I make the cookie dough ahead of time?

Yes. The dough can be prepared up to a day in advance and stored in the refrigerator, tightly covered. When you’re ready to bake, simply shape the cookies and bake them as directed.

More Cookie Recipes

If you love homemade cookies as much as I do, here are a few more recipes from the blog you might want to try:

Brownie Sandwich Cookies with Mango Ganache

Chocolate Marshmallow Cookies

Chocolate Brownie Cookies with Walnuts and Caramel Recipe

Recipe by Loredana Arion

Servings

18

cookies

Prep time

30

minutes

Cooking time

12

minutes

Calories per cookie

210

kcal

Chocolate brownie cookies with crunchy walnuts and caramel, slightly crisp on the outside and soft and fudgy in the center.

Ingredients

• Brownie Cookies

• 70 g dark chocolate

• 70 g unsalted butter

• 75 g all-purpose flour

• 15 g unsweetened cocoa powder

• 50 g granulated sugar

• 20 g brown sugar

• 1 egg yolk

• 1 teaspoon vanilla extract

• 1 pinch of salt

• Caramel

• 150 g granulated sugar

• 20 g unsalted butter

• 70 g heavy cream (30% fat)

• Decoration

• 1 egg white

• 150 g finely chopped walnuts

• 50 g dark chocolate, optional

Directions

• Brownie Cookies
• Place the dark chocolate and butter in a heatproof bowl and melt them over a double boiler. Remove from the heat and let the mixture cool.
• Once cooled, add the egg yolk, granulated sugar, vanilla extract, and salt. Mix for a few minutes.
• In a separate bowl, combine the sifted flour and cocoa powder. Add the chocolate mixture to the dry ingredients and mix briefly, just until combined.
• Cover the bowl with plastic wrap and place it in the freezer for 30 minutes, just until the dough firms up enough to make it easier to shape.
• After 30 minutes, remove the dough from the freezer and shape it into small balls, about the size of a walnut.
• Lightly beat the egg white. Dip each dough ball into the egg white, then roll it in the chopped walnuts. Place the cookies on a baking sheet lined with parchment paper.
• Make a small indentation in the center of each cookie. Bake in a preheated oven at 180°C (350°F) for about 10–12 minutes. Be careful not to overbake them—the centers should stay soft and fudgy, with that delicious brownie-like texture.
• Caramel
• Place the sugar in a saucepan and cook over low heat until melted and caramelized.
• Add the butter and heavy cream and stir quickly until everything is well combined.
• Let the caramel simmer for 2–3 minutes, then remove from the heat and let it cool. Stir vigorously from time to time to keep the caramel smooth. Once cooled, it should be thick enough to sit in the indentation of the cookies without running.
• Assembly
• Spoon about 1 teaspoon of caramel into the indentation of each cookie.
• Melt the dark chocolate and drizzle it over the cookies in different directions.
• Let the cookies sit for about 2 hours, allowing the chocolate and caramel to set.
• And that’s it! They were absolutely delicious! ❤️