Caramel Chocolate Brownie Crinkle Cookies Recipe

If you love brownies, then these cookies are for you! The recipe is simple (it uses a brownie mix) and they taste so good that you can’t eat just one. I had to hide them to make myself stop eating them . . . they are seriously addicting!

Looking for more delicious recipes using brownie mixes? You’ll want to try these soft and fudgy Brownie Mix Cookies. So easy to make and a family favorite.

Serves: 48

Caramel Chocolate Brownie Crinkle Cookies Recipe

A cake mix cookie that only takes a few minutes from start to finish!

15 minPrep Time

8 minCook Time

23 minTotal Time

Save RecipeSave Recipe


  • 1 package fudge brownie mix (9X13 inch pan size)
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 cup water
  • 1/4 cup canola oil
  • About 24 caramels, cut in half
  • Powdered Sugar, for rolling


  1. Preheat oven to 350.
  2. In a large bowl beat the brownie mix, flour, egg, water and oil until well blended.
  3. Place powdered sugar into a separate bowl.
  4. Scoop up a tablespoonful of dough (you can use a cookie scoop if you want, but it will still work if you don't have one) and push a piece of caramel in the middle.
  5. Roll the dough around the caramel so it is completely covered.
  6. Drop by tablespoonfuls into the powdered sugar and gently roll, shaping into a ball.
  7. Place 2 inches apart on lightly greased baking sheets.
  8. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.
  9. Yields: about 4 dozen cookies
  10. *We found that after these cookies cool down, the caramel in the middle hardens. We popped them in the microwave for a couple of seconds before eating them and the caramel melted right up! They are so good warm!



1381 cal


21 g


282 g


24 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Print Friendly, PDF & Email

Comment on this Recipe

42 Responses to “Caramel Chocolate Brownie Crinkle Cookies Recipe”

  1. These look amazing. Chocolate and caramel and they're semi-homemade. Perfect for a hurried day and it doesn't look like you sacrifice taste either. I just printed this recipe. I hope you'll add it to my Virtual Cookie Swap that I'm having online right now. Plus I have a great giveaway to go with it. Please add these to my cookie swap. I know they'll be a huge hit. Enter your recipe here:
  2. I make caramel chocolate cookies an even easier way and they are just as good, probably better! I use devil's food cake mix and rolos. I make the cake batter (mix, 1/3 cup vegetable oil, 2 eggs) and I make a ball of cake batter. I put the candy in them and bake 7 minutes!! they taste DIVINE and everyone loves them! they are so easy and quick to make too
  3. Anonymous
    I also had some severe problems when making these. The dough was way too gooey to roll around the caramels or form in any kind of a ball. I did add more flour, which I think ultimately screwed up the flavor and consistancy of the cookie. I also tried chilling the dough, but that didn't offer any improvements, either. I'm guessing I did something wrong, though I think I follwed the recipe exactly? I have tried several other recipes from this blog, all of which have been divine, so I'm not sure what the deal was?
  4. @ Anonymous- I am so sorry that they didn't work for both of you! I have no idea why? The only thing that I can figure is maybe the humidity? I know that's random, but I live in Utah where the air is super dry and my sister that lives in Missouri has to adapt some of our recipes because the air is so humid there- things just don't turn out the same for her! As far as adapting this recipe, I think that adding flour might ruin the flavor (like you said). I am not sure how to make it work! I am so sorry. Sometimes when the dough is sticky, I spray my hands with non-stick cooking spray and that seems to help me so that I can roll them into a ball. Once again, I am so sorry!
  5. Anonymous
    My dough, when made according to the recipe, was way too gooey. Maybe something to do with the size of the brownie mix? Mine was 19.5 ounces, and said it was for a 9x13" pan, but some are different. I opened another box of brownie mix (I have a stash in my pantry......hahaha) and added about half-ish to the "dough" and they turned out perfect =)
  6. Anonymous
    I also had the same problem with the dough being too wet. I ended up adding cocoa powder, hot chocolate mix, and shaved a bunch of chocolate into the mix. It thickened up and by adding some powdered sugar to my hands, was easy to form into balls. Once I baked it though, it was 50/50 on if the caramel would melt through the bottom. All in all, don't think I'll make these again.
  7. i make this cookie at home (without caramels) except it's called Earthquake Cookies. I don't use a mix and it's just as easy. I use cocoa and keep the batter in over night. I roll them out the next day in confectioner's sugar and then bake them. This makes the cookies rise very high and then crack! check it out:'ll-make-you-tremble/
  8. Yummy! I was worried about the consistency being too runny because of previous comments (and I live in the midwest so I was worried about the humidity) so I added the water and oil in a little at a time. I ended up leaving half the oil out and put them in the fridge before rolling. They turned out perfect! i probably still could have added the rest of the oil, but I figured it was probably healthier without it, and I like a thicker dough :)
  9. These sounded delicious, but I had the same problem with the dough being more like batter. I live in Utah so it was not the humidity. I added flour to thicken it up which worked but made the texture blah. Maybe I will try again now that I have read the comments and use the extra brownie mix.
  10. I just tried this recipe and had the problem with the batter being too runny. I added more flour until it got to a consistency with which I could work with some and the sprayed my hands with Pam cooking spray so it wouldn't stick. I was able to form it around the caramel but I found when I transfered them to a cooling rack, my caramel fell out. I tried one anyway just to see if the taste was compromised and I think they still tasted really good, not a strong flour taste. I've currently got a batch cooling on the pan to see if that helps with my caramel problem. Anyone else have that problem or did I do something wrong?
  11. I had the same issues with these as most of the previous people stated with runny dough, it was more like brownie batter and not dough. I doubled the recipe so I would be able to take 6 dozen cookies to an exchange party. I thought maybe doubling it made it worse. So I followed one previous comment and added almost another whole box of brownie mix. this worked. I had to bake mine for about 12 minutes to get them to set up enough, but they taste amazing! Adding more brownie mix, or less oil and water seem to be working with this recipe the best! Have fun experimenting and indulging!
  12. Beth Wagoner
    I also tried in vain to make these cookies. I wanted to take them to a cookie exchange at work tomorrow. The batter was more like cake batter, so I added flour and cocoa til I could attempt to work with it. Unfortunately, the cookie part tasted dry after baking, and the caramel got hard and impossible to chew after cooling. I threw the batch away. I think the recipe had way too much water in it. Perhaps a little more oil and way less water would work. And by the way, I am in Iowa ..and in mid-December my house is extremely dry, so it isn't a humidity variance. Very disappointing.
  13. Thank goodness I read the other comments before I gave up and pitched the cookie mixture. It was VERY gooey. I should have added the oil/water/egg mixture a little at a time to get the right consistency but since I failed to read other comments prior to mixing the batter, I resorted to adding more brownie mix. I added just enough extra brownie mixture until it was no longer gooey. I live in the midwest and it is winter, so very dry. Used the correct size brownie mix. I now have a half used brownie mix that I guess I will save for the next batch of these cookies ;)
  14. I have been making these cookies for years now. I LOVE this recipe. I have found that only Pilsbury brownie mix has enough bulk to make this dough without it being runny. It's the only brand I use and the recipe is always perfect. My other adaptation is using Rolos instead of caramels. You still get the caramel kick but it's wrapped in gooey chocolate and the cookies never really harden. I make these every Christmas and the kiddos love them. Warning, these are incredibly addictive!

Leave a Reply to Morgan Swenson

Click here to cancel reply.