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Homemade Crinkly Caramel Stuffed Brownie Cookies. recipe photo

Crinkly Caramel Stuffed Brownie Cookies.

These Crinkly Caramel Stuffed Brownie Cookies are a magical treat! A rich brownie texture filled with gooey caramel that oozes with every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 6 tablespoons salted butter
  • 3.2 ounces milk or semi-sweet chocolate, chopped
  • 2 cups semi-sweet chocolate chips
  • 3 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules (optional)
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 36 chocolate-covered caramels
  • Flaky sea salt, for topping

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Oven thermometer

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a medium saucepan over low heat, melt the salted butter and chopped milk or semi-sweet chocolate together, stirring frequently until smooth. Remove from heat and let it cool for a few minutes.
  3. In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and instant coffee granules (if using). Add the cooled chocolate mixture and mix until well combined.
  4. In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix!
  5. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
  6. Using a cookie scoop, portion out the dough and flatten each scoop slightly in your palm. Place one chocolate-covered caramel in the center, then wrap the dough around it, forming a ball. Repeat until all dough and caramels are used.
  7. Place the cookie dough balls on the prepared baking sheets, leaving enough space between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges appear set and the tops are crinkly. Do not overbake!
  8. Immediately after removing the cookies from the oven, sprinkle a pinch of flaky sea salt on top of each cookie for that perfect contrast of sweet and salty.
  9. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Crinkly Caramel Stuffed Brownie Cookies warm for the best gooey experience!

Notes

  • Use high-quality chocolate for richer flavor.
  • Room temperature eggs create a smoother batter.
  • Experiment with different chocolate-covered caramels for variety.