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Salted Caramel Stuffed Brownie Cookies

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Salted caramel stuffed brownie cookies are slightly crinkly on top, fudgy, loaded with chocolate, with a gooey salted caramel center.
  • Author: Delphine Fortin
  • 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! 

Ingredients

Scale
  • 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

  1. 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.
  2. Before you start with the cookies, prepare and measure all the ingredients.
  3. In a small saucepan, melt the butter and chocolate together on low heat, stirring constantly to prevent the chocolate from burning. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the oven to 350°F (180°C), and line 1 large baking sheet with parchment paper.
  8. 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.
  9. 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.
  10. 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.

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