Description
These Crinkly Caramel Stuffed Brownie Cookies offer a decadent twist on classic brownies by encasing gooey chocolate-covered caramels inside fudgy, rich brownie dough. The cookies bake up with a crackly top and a soft, chewy center, making them an irresistible treat perfect for chocolate lovers. A sprinkle of flaky sea salt on top beautifully balances the sweetness and enhances the deep chocolate flavors.
Ingredients
Chocolate Mixture
- 6 tablespoons salted butter
- 3.2 ounces milk or semi-sweet chocolate, chopped
- 2 cups semi-sweet chocolate chips
Dry Ingredients
- 1/2 cup + 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules (optional)
Additional
- 36 chocolate covered caramels
- Flaky sea salt, for topping
Instructions
- Melt Chocolate Mixture: In a microwave-safe bowl or glass measuring cup, melt together the butter, chopped milk chocolate, and semi-sweet chocolate chips until smooth and fully combined. Stir occasionally to ensure even melting. Allow the mixture to cool completely before using to prevent cooking the eggs later.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar on high speed until the mixture becomes pale and fluffy, about 3 minutes. Incorporate vanilla extract and instant coffee granules if using, mixing well to combine.
- Combine Chocolate and Egg Mixture: Slowly add the cooled chocolate and butter mixture into the beaten eggs and sugar, mixing until fully combined and smooth.
- Add Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually fold these dry ingredients into the wet mixture, stirring gently until just combined. The batter will be quite loose and soft.
- Chill the Dough: Divide the dough into two equal portions. Shape each into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 to 2 hours or overnight, until the dough is firm enough to handle.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and non-stick baking.
- Form Cookies: Work with one ball of chilled dough at a time. Roll tablespoon-sized portions into balls, then flatten each slightly into rounds. Place one chocolate-covered caramel in the center of a flattened dough round. Take another tablespoon of dough, flatten it, and cover the caramel, sealing edges firmly to encase the caramel fully. Space the assembled cookies about 3 inches apart on the prepared baking sheet. If the dough becomes too soft while working, refrigerate or freeze briefly to firm it back up.
- Bake: Bake the cookies in the preheated oven for 10 to 14 minutes, or until the edges are just set and the centers appear puffed but not fully firm. The tops will develop a characteristic crackly texture.
- Cool and Finish: Allow the cookies to cool on the baking sheet. They will continue to set as they cool. Once slightly cooled, sprinkle the tops with flaky sea salt to enhance the flavor contrast.
- Serve and Store: Enjoy the cookies warm for melty caramel centers and optimum gooeyness, or let cool completely and store in an airtight container for up to 4 days.
Notes
- If the dough softens during handling, chilling it in the refrigerator or freezer for a few minutes will help make it easier to shape.
- Instant coffee granules add depth to the chocolate flavor but are optional and can be omitted.
- Use good-quality chocolate for the best flavor and texture in these cookies.
- The flaky sea salt topping is optional but highly recommended for balancing sweetness and adding a gourmet touch.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
