Name: Caramelised White Chocolate Brownie Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 90 g canola oil (or any neutral oil e.g. vegetable); 200 g caster sugar; 2 eggs; 1 tsp vanilla extract/essence; 175 g plain flour; 50 g cocoa powder; 1/2 tsp baking powder; 1/2 tsp salt; 250 g caramelised white chocolate*; * In my opinion the BEST caramelised white chocolate to use is the Whittaker’s Blondie bar. If you can’t get your hands on caramelised white chocolate regular white chocolate is delicious too!

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These Caramelised White Chocolate Brownie Cookies are the EPITOME of comfort food. Cookie on the outside and a fudgy brownie in the middle with BIG chunks of gooey caramelised white chocolate running through the whole thing. 🤎

They are rich, chocolatey, chewy and just the right amount of indulgent. And when you eat one while it’s still a little warm from the oven? OH MY GOOOOOODNESS.

These are the cookies I make when I want a warm, cosy afternoon at home, preferably with a cup of tea and a Harry Potter movie on in the background. 🪄

Why you’ll love these brownie cookies

Why you’ll love these Caramelised White Chocolate Brownie Cookies

They’re seriously indulgent. Rich chocolate brownie cookie, melty caramelised white chocolate and plenty of gooey goodness in every bite.
They’re seriously fudgy. Soft, gooey brownie centres surrounded by a slightly chewy cookie edge, basically the best of both worlds.
The caramelised white chocolate is SO good. It adds a gorgeous buttery, caramel-like sweetness that pairs perfectly with the rich chocolate cookie.
They’re easy AND quick to make. No stand mixer, no chilling the dough and no complicated steps. Just mix, scoop and bake!
Perfect for a cosy afternoon. These are made for eating warm from the oven with a cup of tea and your favourite comfort movie.

What is caramelised white chocolate?

Caramelised white chocolate is white chocolate that has been heated slowly until the sugars and milk solids caramelise, giving it a gorgeous golden colour and a deeper, almost caramel or butterscotch-like flavour.

For this recipe, I love using the Whittaker’s Blondie bar. It has that delicious caramelised white chocolate flavour and melts beautifully into the cookies.

If you can’t find caramelised white chocolate, don’t worry! Regular white chocolate works perfectly too. You’ll still end up with deliciously fudgy brownie cookies.

How to make Caramelised White Chocolate Brownie Cookies

1. Mix the wet ingredients

Preheat your oven to 200°C (180°C fan bake) and line a baking tray with baking paper.

In a large bowl, whisk together the caster sugar, oil, vanilla and salt. Add the eggs one at a time, whisking well after each addition.

2. Add the dry ingredients

Sift in the flour, cocoa powder and baking powder. Mix until everything is just combined.

Try not to overmix the dough once the flour has been added — we want lovely soft and fudgy cookies!

3. Add the chocolate

Roughly chop the caramelised white chocolate and stir it through the dough.

The dough will be quite sticky, so I find it easiest to use a spoon to scoop out the mixture before rolling it into balls.

Divide the dough into 8 equal-sized balls and place them onto your prepared baking tray. They will spread a little but not a huge amount, so you can place them fairly close together.

4. Bake

Bake for 12–15 minutes.

You want the outside of the cookies to look set and slightly crisp, while the centres should still look soft and a little gooey. Remember, these are brownie cookies!

Allow them to cool on the tray for a few minutes before digging in.

And if you happen to eat one while it’s still warm and the caramelised white chocolate is all gooey and melty… well, I certainly won’t judge.

My tips for perfect Brownie Cookies

Don’t overbake them.
The cookies will continue to firm up as they cool, so don’t wait for the centres to look completely cooked in the oven. A slightly underbaked centre is exactly what we’re after.

The dough is sticky.
Don’t panic! This is completely normal. I find it easiest to scoop the dough with a spoon first and then shape it into balls with my hands.

Use caramelised white chocolate if you can.
It really does take these cookies to the next level. My favourite is the Whittaker’s Blondie bar, but regular white chocolate is a great substitute.

Don’t chop the chocolate too finely.
I like leaving some bigger chunks throughout the dough so you get lovely pockets of melted chocolate in the finished cookies.

FAQs:

Absolutely! Caramelised white chocolate is my favourite for these cookies because of the gorgeous caramel flavour, but regular white chocolate will still be delicious.

That’s what we want! These are brownie cookies, so the centres should still be soft and slightly gooey when they come out of the oven. They will firm up as they cool.

Yes, you can. Just keep in mind that smaller cookies will need less time in the oven, so start checking them a few minutes earlier.

Store the cookies in an airtight container at room temperature. They are at their absolute best while they’re still slightly warm and gooey, but they’ll keep for a few days.

Serving suggestion

If you really want to take these over the top, pop a cookie in the microwave for a few seconds and top them with vanilla ice cream! The chocolate becomes all gooey again and it is SO GOOD.

Or, you know, eat one straight from the baking tray with a cup of tea while watching Harry Potter. That’s probably my preferred serving method. 🪄

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Caramelised White Chocolate Brownie Cookies

These Caramelised White Chocolate Brownie Cookies are the ultimate cosy treat! Rich and fudgy like a brownie but with a chewy cookie edge, they're packed with gooey chunks of caramelised white chocolate. They're incredibly easy to make and are best enjoyed warm from the oven with a cup of tea and your favourite comfort movie. 🪄🤎

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Prep Time 15

Cook Time 15

Total Time 30

Course Baking, Dessert

Servings 8

Ingredients

90 g canola oil or any neutral oil e.g. vegetable
200 g caster sugar
2 eggs
1 tsp vanilla extract/essence
175 g plain flour
50 g cocoa powder
1/2 tsp baking powder
1/2 tsp salt
250 g caramelised white chocolate*
* In my opinion the BEST caramelised white chocolate to use is the Whittaker’s Blondie bar. If you can’t get your hands on caramelised white chocolate regular white chocolate is delicious too!

Instructions

Preheat your oven 200°C (180°C fan bake).
In a large bowl, whisk together the caster sugar, oil, vanilla and salt. Whisk in the eggs one at a time.
Sieve in the flour, baking powder and cocoa powder and mix until incorporated.
Roughly chop the chocolate and mix through the dough.
Roll the dough into 8 equal sized balls an place onto a baking tray lined with baking paper. They will spread a little but not a huge amount so you can space them fairly close together

This cookie dough is quite sticky so I find it easier to spoon the dough into 8 blobs, grease your hands lightly with oil and quickly roll each into a ball. You might need to wash your hands in between every few cookies if they get quite sticky.

Bake for 12-15 minutes. You want them to firm on the outside but still a little gooey in the middle, it is a brownie cookie after all! Allow to cool on the tray slightly before enjoying!