Directly inspired by the brownie cookies recipe, these salted caramel stuffed brownie cookies are to die for. Each bite is crinkly, fudgy, loaded with chocolate, with a gooey salted caramel center. Salty, sweet and extremely addictive!
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It’s cookie time, with one of my favorite cookies! These melt-in-your-mouth salted caramel stuffed brownie cookies are just what you need to cheer you up on a rainy or snowy day. Halfway a brownie, halfway a cookie, they are rich, fudgy, extremely chocolaty with an irresistible crinkly top and caramel melting out.
Best part of these cookies: they are pretty simple to make and please everyone, from the little ones in your house to any adult around. Bring them to a party, pack them to your holiday cookie box, or simply enjoy at home with a glass of milk.
Salted Caramel Stuffed Brownie Cookies Ingredients
The recipe ingredients are basically the same I use for my brownie cookie recipe, to which I added salted caramel. These ingredients guarantees perfection in both texture and flavors, with a rich, fudgy and chocolaty center, with hints of salted caramel. Here’s what you need to make these brownie cookies:
- Dark baking chocolate + unsweetened cocoa powder. Unlike most chocolate cookie (or brownie) recipes, these brownie cookies call for both baking chocolate and unsweetened cocoa powder. The combination of both enhance the cocoa flavor in the cookies. I recommend 70% baking chocolate for best results, although semi-sweet baking chocolate would technically work too.
- Granulated sugar + brown sugar. You need these two sugars, not one or the other. Granulated sugar and (preferably light) brown sugar help create the irresistible fudgy center.
- 2 eggs. They bring moisture to the cookie dough and help the ingredients stick together.
- Butter. I recommend unsalted butter, as caramel is already salted, and also because you will sprinkle some sea salt over the pre-baked cookies.
- All-purpose flour + baking powder + salt. Remember that the recipe is halfway between a cookie and a brownie, this is why you will need the baking powder here. Salt help the chocolate flavors pop in the cookies, do not skip it!
- Salted caramel. Most caramel stuffed cookies use chocolate covered caramels. I do not. Instead, I prefer a 100% caramel center, whether you use homemade or store-bought caramel sauce. I went for a jar of French salted caramel sauce that works perfectly.
How to make salted caramel brownie cookies?
The recipe comes here in two parts: the chocolate brownie cookies on one side, the salted caramel center on the other side.
For the salted caramel gooey center. All you need to do is to drop half teaspoons of salted caramel sauce onto a prepared baking sheet and freeze it right away until the caramel hardens. Keep in mind that the caramel tends to soften very quickly when put back at room temperature. If so, pop it to the freezer again until hard and firm.
For the chocolate brownie cookies. Making the brownie cookie dough is pretty simple. Here are a few key steps to remember:
- Melt the baking chocolate with butter, making sure chocolate is not burned or it will ruin the recipe. I usually turn off the heat just a few minutes before it’s completely melted and keep stirring off the heat until melted.
- Whisk the eggs and sugar until pale and creamy. This takes exactly 5 minutes; do not try to speed up the process.
- Then add the melted chocolate and all the dry ingredients. Mix until combined, then scoop out 32 Tablespoons of cookie dough onto a baking sheet, and refrigerate to chill.
- To assemble the cookies, take one ball of cookie dough, poke a whole in the center and add the frozen caramel. Then flatten slightly a second piece of dough and use it to cover the caramel one, sealing the edges as needed and flattening the top. Bake, and enjoy!
Tips to success
- Always prepare and measure all the ingredients in advance. The recipe is timed up so you need to have everything ready. Plus it will spare you some precious time.
- Use frozen caramels. Make sure the caramel teaspoons have harden completely before using. The caramel tends to warm up very quickly so you may need to take them out one at a time.
- Do not skip the chilling time. This prevents cookies from melting out when baking. If the cookie dough warms up too much while you are assembling the cookies, pop it to the refrigerator (or the freezer) for a few more minutes.
- Let the cookies rest on the baking sheet before touching them once you remove them from the oven. The cookies will bake a little longer on the baking sheet (outside from the oven) but not too much so they keep their perfect fudgy center and do not collapse right away when you lift them up.
- Also, don’t forget to sprinkle some sea salt over the cookies before and/or after baking for a perfectly sweet and salty bite.
May I use chocolate covered caramel instead?
Absolutely! I recommend drops of homemade salted caramel for this recipe for a 100% homemade salted caramel brownie cookie. That being said, you can go for a quicker version and use chocolate covered caramels, such as Dove milk chocolate caramels.
More cookies you need in your life:
- Fudgy Brownie Cookies
- Hazelnut Chocolate Lava Cookies
- Best Ever Double Chocolate Chip Cookies
- Levain Bakery Chocolate Chip Cookies
For everyone obsessed with caramel, try also:
- Salted Caramel Apple Crepes
- Creamy Salted Caramel Apple Cheesecake
- No-Churn Salted Caramel Peanut Ice Cream
Salted Caramel Stuffed Brownie Cookies
- Prep Time: 30 mins
- Chilling time: 1 hour
- Cook Time: 10 mins
- Total Time: 1 hour 40 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Cuisine: American
Directly inspired by the brownie cookies recipe, these salted caramel stuffed brownie cookies are to die for. Each bite is crinkly, fudgy, loaded with chocolate, with a gooey salted caramel center. Salty, sweet and extremely addictive!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 16 x ½ teaspoons* salted caramel sauce**, frozen
- 7 ounces (200g) dark chocolate at 70% cocoa, finely chopped
- ½ cup (125g) unsalted butter, diced
- ⅔ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, loosely packed
- 2 large eggs
- 1 cup (130g) all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Sea salt (optional)
Instructions
- Line a baking sheet with parchment paper, and set aside. Spoon out 16 ½-teaspoons salted caramel sauce* onto the prepared baking sheet, spacing them out, and freeze for 1 hour.
- Before you start with the cookies, prepare and measure all the ingredients.
- In a small saucepan, melt the butter and chocolate together on low heat, stirring constantly to prevent the chocolate from burning. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment or using an electric stand mixer, whisk together the eggs and both sugars on medium speed for exactly 5 minutes. Reduce speed and slowly pour in chocolate, mixing for another minute to combine.
- Meanwhile mix together the pre-measured dry ingredients. Add the dry ingredients to the chocolate mixture and mix briefly until just combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is combined.
- Roll the dough into 32 Tablespoons size balls. Place them onto a medium baking sheet lined with parchment paper, and cover with plastic wrap. Refrigerate for 1 hour, until firm.
- Preheat the oven to 350°F (180°C), and line 1 large baking sheet with parchment paper.
- Take 16 Tablespoons of dough. Poke the center of each ball with your finger to create a well, then fill it with one frozen ball of salted caramel.
- Slightly flatten each of the remaining 16 Tablespoons of dough, then place over the caramel, sealing the edges together. Place 3 inches apart on the prepared baking sheet. If the dough softens, stick it in the freezer for a few minutes to re-chill it. Sprinkle each cookie with sea salt.
- Bake for 10-12 minutes, until they look crinkled and a little under-baked. Allow the cookies to cool on the baking trays for at least 10 minutes since they’ll be very soft and will break if you move them prematurely. Transfer to a cooling rack to cool.
Notes
* You will need 16 x ½ teaspoons, i.e. 16 half teaspoons.
** I use store-bought French salted caramel sauce but you can also go for homemade caramel sauce.
Did you make this recipe?
Lastly, if you make this Salted Caramel Stuffed Brownie Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Patty
Can you freeze the cookie dough and bake from frozen? How would that alter the baking time?
Delphine Fortin
You can absolutely freeze the cookie dough in a ziploc bag, and put the the balls of frozen cookies directly in the oven for baking. It may take one or two minutes longer to bake.