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Salted Caramel Espresso Ice Cream is one of our absolute favorite flavors! When we heard Alice Seuffert was making Salted Caramel Brownie Cookies, we knew exactly which ice cream we wanted to savor with them for Twin Cities Live - 12 Days of Cookies segment!
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Makes 32 cookies
1 (18 ounce package) Ghirardelli Double Chocolate Brownie Mix
¼ cup + 2TB Flour
2 eggs
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.