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Caramel Bourbon Brownie Cookies
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16 INGREDIENTS • 12 STEPS • 45MINS

Caramel Bourbon Brownie Cookies

Recipe

5.0

7 ratings
These Caramel Bourbon Brownie Cookies are the only cookie you need this holiday season. Chewy and chocolatey brownie cookies with a hint of spice drizzled with a super simple yet decadent bourbon caramel sauce - perfect as the star of your holiday cookie swap or even for just bringing some caramel chocolate cheer to these colder months.
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These Caramel Bourbon Brownie Cookies are the only cookie you need this holiday season. Chewy and chocolatey brownie cookies with a hint of spice drizzled with a super simple yet decadent bourbon caramel sauce - perfect as the star of your holiday cookie swap or even for just bringing some caramel chocolate cheer to these colder months.
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren

45MINS

Total Time

$2.06

Cost Per Serving

Ingredients

Servings
8
us / metric
Semi-Sweet Chocolate Chips
170 g
Semi-Sweet Chocolate Chips
1 Cup
Unsalted Butter
140 g
Unsalted Butter
All-Purpose Flour
185 g
All-Purpose Flour
200 grams
Pumpkin Pie Spice
1 tsp
Pumpkin Pie Spice
optional
Unsweetened Cocoa Powder
4 Tbsp
Unsweetened Cocoa Powder
Salt
1/2 tsp
Salt
Baking Powder
1/4 tsp
Baking Powder
Brown Sugar
165 g
Brown Sugar, lightly packed
Granulated Sugar
4 Tbsp
Granulated Sugar
Egg
2
Large Eggs
Vanilla Extract
1 tsp
Vanilla Extract
Walnut
95 g
Chopped Walnuts
Sea Salt Flakes
to taste
Sea Salt Flakes
Quick Bourbon Caramel
Caramel Candy
30
Caramel Candies
unwrapped
Whipping Cream
2 Tbsp
Whipping Cream
Bourbon
4 Tbsp
Bourbon

Nutrition Per Serving

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Calories
690
Fat
33.3 g
Protein
9.6 g
Carbs
91.1 g
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author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren

Author's Notes

Got leftover caramel sauce? Swirl it into your coffee or drizzle over some vanilla ice cream for a delicious treat once the cookies are all gone!

Cooking Instructions

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step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
In a microwave-safe bowl, combine the Unsalted Butter (140 g) and the Semi-Sweet Chocolate Chips (170 g). Microwave in 30-second intervals, stirring between, until fully melted and combined. Set aside to cool.
step 3
In a medium mixing bowl, combine the All-Purpose Flour (185 g), Unsweetened Cocoa Powder (4 Tbsp), Pumpkin Pie Spice (1 tsp), Baking Powder (1/4 tsp), and Salt (1/2 tsp). Set aside.
step 4
In a large mixing bowl, beat Eggs (2), Brown Sugar (165 g), Granulated Sugar (4 Tbsp) and Vanilla Extract (1 tsp) until the mixture is syrupy, 2-3 minutes.
step 5
Pour in the chocolate butter and beat until mixture lightens and gets fluffy, 3-5 minutes.
step 6
Add the flour mixture and mix until just combined.
step 7
Fold in the Walnuts (95 g).
step 8
Drop 2 Tbsp rounded spoonfuls of batter onto a parchment-lined cookie sheet.
step 9
Bake for 10-12 minutes, then remove from the oven. They will look slightly underdone but will firm up as they cool.
step 10
After 2 minutes, transfer cookies to a wire rack to finish cooling completely. Repeat with the remaining dough.
step 11
To make the quick bourbon caramel: In a medium saucepan add the Caramel Candies (30), Bourbon (4 Tbsp), and Whipping Cream (2 Tbsp). Cook, stirring continuously, over medium heat for 5-10 minutes.
step 12
Place a piece of parchment or newspaper under the wire rack and drizzle the caramel over the top of the cookies. Immediately sprinkle with Sea Salt Flakes (to taste) so it sticks. Once the caramel has set, cookies can be stored in an airtight container for up to 1 week.

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