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Chocolate Hazelnut and Caramel Stuffed Brownie Cookies with Pomegranate Sugar Recipe

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4 from 64 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 36 cookies

Description

Indulge in these decadent Chocolate Hazelnut and Caramel Stuffed Brownie Cookies, topped with a unique homemade salted pomegranate sugar. These rich, fudgy cookies feature a luscious hazelnut spread and gooey milk chocolate caramel center, all enveloped in a thick brownie-like dough. Finished with a drizzle of dark chocolate and a sprinkle of tangy, salty pomegranate sugar, these treats offer a delightful mix of textures and flavors that are perfect for satisfying any chocolate craving.

Ingredients

Salted Pomegranate Sugar

  • 2 tablespoons granulated sugar
  • 2 tablespoons flaky sea salt (divided)
  • 1 teaspoon pomegranate juice
  • 1-2 drops red gel food coloring (optional)

Brownie Cookies

  • 6 tablespoons unsalted butter
  • 4 ounces bittersweet chocolate (chopped, 60% cocoa)
  • 6 ounces dark chocolate (chopped + extra for dipping later)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 ounces cream cheese (softened to room temperature)
  • 3/4 cup all-purpose flour
  • 2 tablespoons dark chocolate/Dutch process cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 36 teaspoons chocolate hazelnut spread
  • 36 milk chocolate covered caramels

Instructions

  1. Make Salted Pomegranate Sugar: In a mixing bowl, combine 2 tablespoons granulated sugar with 1 tablespoon flaky sea salt. Add the pomegranate juice and optional red gel food coloring. Mix thoroughly with your hands until the sugar gets evenly tinted red or pink. Spread the sugar mixture evenly on a cookie sheet and allow it to dry at room temperature for 2-3 hours. Once dry, mix in the remaining tablespoon of flaky sea salt. Store the mixture in a sealed jar for garnish.
  2. Melt Chocolate and Butter: Place the butter, bittersweet chocolate, and dark chocolate in a microwave-safe bowl or glass measuring cup. Melt in 30-second increments, stirring in between, until the mixture is smooth and fully melted. Set aside to cool completely. Alternatively, melt using a double boiler.
  3. Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set aside.
  4. Cream Eggs and Sugar: Using an electric mixer, beat the eggs and granulated sugar on high speed until the mixture becomes pale, light, and fluffy, about 4 minutes. This aeration helps create a tender cookie texture.
  5. Add Flavorings and Melted Chocolate: To the beaten eggs and sugar, add vanilla extract, softened cream cheese, and the cooled melted chocolate-butter mixture. Beat for an additional 1-2 minutes until all ingredients are fully incorporated. Scrape down the sides of the bowl as necessary to ensure even mixing.
  6. Combine Dry Ingredients: Gently fold the flour-cocoa mixture into the wet ingredients using a large spatula until the dough is smooth and fully combined. Cover the bowl with plastic wrap and leave it on the counter for 10-15 minutes to allow the dough to stiffen slightly for easier handling.
  7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line an ungreased baking sheet with parchment paper or a silicone baking mat (Silpat).
  8. Assemble Cookies: Lightly grease your hands with canola oil, cooking spray, or water. Scoop approximately 1 tablespoon of dough and flatten it into a round disk. Place about 1 scant teaspoon of chocolate hazelnut spread in the center, then add one milk chocolate covered caramel. Flatten another tablespoon of dough and place it over the filling, sealing the edges tightly to encase the caramel and spread completely. Repeat with the remaining dough and fillings, placing cookies spaced evenly on the baking sheet.
  9. Bake: Bake the cookies in the preheated oven for 9-10 minutes. Remove and allow them to cool on the baking sheet for about 5 minutes.
  10. Finish Cookies: Once the cookies are cool enough to handle, dip or drizzle them lightly with melted dark chocolate. Immediately sprinkle very lightly with the prepared salted pomegranate sugar. Serve the cookies warm or let them cool completely and store in an airtight container for up to four days.

Notes

  • The salted pomegranate sugar adds a unique tangy and salty crunch that complements the rich chocolate flavors. You can store leftover sugar in a sealed jar for several weeks.
  • Make sure to let the melted chocolate mixture cool completely before mixing into the eggs to prevent curdling.
  • Softening the cream cheese to room temperature ensures smooth incorporation into the batter.
  • Greasing your hands helps handle the sticky dough and seal the cookies properly.
  • Use high-quality bittersweet and dark chocolates for the best flavor depth.
  • If you don’t have red gel food coloring, omit it to have a natural pinkish hue for the pomegranate sugar.
  • Cookies are best enjoyed the day they’re made but can be stored in an airtight container at room temperature for up to four days.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-hazelnut-and-caramel-stuffed-brownie-cookies-with-pomegranate-sugar-recipe/