Twelve Days of Cookies presented by Bridgeman’s Ice Cream returns for the 13th year. TCL Kitchen Star, Alice Seuffert, creator of Dining with Alice, shares her recipe for Salted Caramel Brownie Cookies paired with Bridgeman’s Salted Caramel Espresso ice cream.
Salted Caramel Brownie Cookies Recipe
Makes 32 cookies
1 (18 ounce package) Ghirardelli Double Chocolate Brownie Mix
¼ cup + 2TB Flour
1/3 cup Vegetable Oil
2 (4.51 oz packages) Werther’s Original Soft caramels
1 tsp Maldon Sea Salt Flakes
Preheat oven to 350.
Mix dry ingredients and then add eggs and oil. Stir until combined.
Scoop cookies by 1 TB. Place 12 cookies on cookie sheet at a time.
Bake for 8 minutes.
Take each caramel and form it into a flat disk. While the cookies are still warm, gently press a caramel into each cookie. Lightly sprinkle the caramel with flakes salt and allow to cool.