Caramel Chocolate Chip Cookie Dough Brownies Recipe That Delivers

Caramel Chocolate Chip Cookie Dough Brownies blend rich caramel and chocolate with fudgy brownies and a layer of edible chocolate chip cookie dough.

I was compensated by Nestlé® Toll House® for this recipe. Thank you for reading and supporting the brands I partner with, which helps me bring you more recipes.

During the holidays I love browsing the baking aisle to discover seasonal and limited-edition flavors. Some varieties show up only a few months a year, like pumpkin spice or gingerbread, while others, such as caramel and peanut butter, are available year-round.

Last October I spotted a new product while stocking up on chocolate chips: flavored filled baking morsels called Nestlé® Toll House® DelightFulls™ Filled Baking Morsels. They come in four fillings—caramel, peanut butter, mint, and cherry—and the caramel-filled morsels inspired this recipe.

I wanted something more dramatic than a standard cookie, so I combined my recent cookie dough infatuation with a favorite fudgy brownie base to create Caramel Chocolate Chip Cookie Dough Brownies. A fudgy caramel brownie forms the bottom, a soft edible cookie dough studded with caramel-filled morsels is the middle layer, and a glossy chocolate layer finishes the top. These brownies are perfect for holiday gift boxes, potlucks, or an indulgent family treat.

What is it about cookie dough that captivates us? Part of the appeal is the nostalgia and the slightly forbidden thrill of tasting raw dough. This recipe uses an egg-free cookie dough so it’s safe to eat and still delivers that irresistible flavor and texture.

The caramel-filled morsels add delightful pockets of gooey sweetness in contrast to the fudgy brownie and buttery cookie dough. If you prefer, you can swap in the peanut butter-filled morsels and adjust the brownie and topping to include peanut butter for a different flavor profile.

These are intentionally fudgy brownies—the kind that stay slightly gooey in the center. The caramel layer and caramel-filled chips tie the flavors together, and you can use store-bought or homemade caramel sauce depending on how hands-on you want to be. More caramel is never a bad idea in a brownie.

More Brownie Recipes

• Guinness Brownies
• Chocolate Covered Strawberry Brownies
• Peanut Butter Brownies
• Small Batch Fudge Brownies

Caramel Chocolate Chip Cookie Dough Brownies

Yield:
16 squares

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

Ingredients

Brownies

• 1/2 cup (4 ounces) unsalted butter, cut into 8 tablespoons
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup caramel sauce (homemade or store bought)
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup all-purpose flour
• 1/2 cup Nestlé® Toll House® Caramel DelightFulls™ Filled Baking Morsels

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup Nestlé® Toll House® Caramel DelightFulls™ Filled Baking Morsels

Instructions

1. Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.
2. For the brownie layer: In a large saucepan, melt the butter and unsweetened chocolate together over low heat. Whisk in the caramel sauce until combined.
3. Remove from heat and whisk in the cocoa powder, sugar, salt, vanilla, egg, and flour. The batter will be thick and slightly grainy. Stir in the caramel-filled baking morsels.
4. Spread the batter evenly in the prepared pan. Bake 25–30 minutes, until the edges pull away slightly and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.
5. For the cookie dough: In a large mixing bowl, beat the softened butter with the granulated and brown sugars until smooth and creamy.
6. Beat in the milk, vanilla, and salt, then gradually incorporate the flour until a soft dough forms. Fold in the caramel-filled baking morsels.
7. Spread the cookie dough over the cooled brownie layer and refrigerate at least 15 minutes, or until firm enough to top.
8. To finish, melt semisweet chocolate chips in a heatproof bowl set over simmering water (don’t let the bowl touch the water) until smooth. Spread the melted chocolate over the cookie dough layer and allow it to set. Chill briefly to speed setting if desired. Let the pan sit at room temperature for about 15 minutes before cutting into squares for cleaner slices.

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Disclosure: I was compensated by Nestlé® Toll House® for this recipe. All opinions, text, and photographs are my own.