Salted Caramel Brownie Cookies are perfectly salty and chocolaty and as an added bonus, gluten free!

We are crazy.

Totally nuts.

You see, I’m the Type-A, complete planning person. My in-laws are not planning people, but I love them. Without the craziness that are my in-laws we wouldn’t have taken a 24 hour road trip to Disney World with 24 hours notice. It’s how we roll in the Edwards family.

Yes, you heard that correctly. We left on Sunday evening, arriving in Disney World at midnight. With less than 6 hours of sleep, we were in the parks at 7am for Extra Magic Hours. We parked it all day long until midnight. A little over 4 hours of sleep later, we we’re on the road back home on Christmas Eve.

Crazy.

No lie.

And for those of you on social media, I apologize for the Disney photo blasts. It was so fun and I thought I’d share it with you. I hope you enjoyed the photos!coco

In other news, these salted caramel brownie cookies are amazing. I really had hard time removing them from the parchment paper when they were still warm because the caramel middle kept wanting to sneak out of the bottom. As they cooled off, it made them easier to bring with the cookie…but it was still challenging. Anyone know a good method for baking cookies stuffed with caramel? If so, leave a comment below and you’ll be my hero.

Love you all!

Eat a cookie.

Salted Caramel Brownie Cookies {gluten free}

adapted from Yammie’s Gluten Freedom

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup coconut oil (softened, but not liquid)
• 1/2 cup organic brown sugar
• 1/2 cup organic sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup natural cocoa powder
• 1 teaspoon baking soda
• 1/2 cup semi sweet chocolate chips
• 11-12 soft caramels
• fleur de sel, topping

How-To

1. Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, beat the butter, coconut oil and sugars together until completely combined. I just used a fork.
3. Beat in the egg and vanilla extract.
4. Stir in the cocoa powder and baking soda until combined.
5. Stir in the chocolate chips.
6. Scoop out two separate tablespoons of dough out for each cookie, placing an unwrapped soft caramel between the two. Carefully cover the caramel with the dough, connecting the sides.
7. Place the dough balls on the baking sheet at least 2 inches apart. I only put 5-6 cookies on each baking sheet. 
8. Sprinkle the dough balls with a pinch of fleur de sel (I also stuck 2-3 extra chocolate chips on top for presentation).
9. Bake for 10-13 minutes until they begin to crack.
10. Allow them to cool completely on the cookie sheet. Gently peel from the baking sheet to serve.

Servings: 11-12 cookies