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Brownie Stuffed Salted Caramel Chocolate Cookies

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These decadent cookies feature a fudgy brownie center and gooey salted caramel, all wrapped in a soft chocolate cookie. Perfect for parties, bake sales, or whenever you crave an over-the-top treat.

Ingredients

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  • 2 tbsp unsalted butter, melted (for brownie centers)
  • 3 tbsp granulated sugar (for brownie centers)
  • 2 tbsp brown sugar, packed (for brownie centers)
  • 1 large egg yolk (for brownie centers)
  • 1/4 tsp vanilla extract (for brownie centers)
  • 1/4 cup all-purpose flour (for brownie centers)
  • 2 tbsp unsweetened cocoa powder (for brownie centers)
  • Pinch of salt (for brownie centers)
  • 2 tbsp mini chocolate chips, optional (for brownie centers)
  • 1/2 cup unsalted butter, softened (for cookie dough)
  • 3/4 cup brown sugar, packed (for cookie dough)
  • 1/4 cup granulated sugar (for cookie dough)
  • 1 large egg, room temperature (for cookie dough)
  • 1 tsp vanilla extract (for cookie dough)
  • 1 1/4 cups all-purpose flour (for cookie dough)
  • 1/4 cup unsweetened cocoa powder (for cookie dough)
  • 1/2 tsp baking soda (for cookie dough)
  • 1/2 tsp salt, plus extra for topping (for cookie dough)
  • 1/2 cup semi-sweet or dark chocolate chunks (for cookie dough)
  • 12 soft caramels (like Kraft or Werther’s)
  • Flaky sea salt (for sprinkling)

Instructions

  1. Make the Brownie Centers: In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add egg yolk and vanilla extract, whisking until glossy. Sift in flour, cocoa powder, and a pinch of salt. Stir gently until just combined. Fold in mini chocolate chips if using. Portion into 12 small balls (about 1-1.5 tsp each) and freeze for 20-30 minutes until firm.
  2. Make the Cookie Dough: In a large bowl, cream softened butter with brown sugar and granulated sugar until fluffy and pale (2-3 minutes). Add egg and vanilla; mix until combined. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Add dry mix to wet ingredients in two additions, mixing until just combined. Fold in chocolate chunks.
  3. Shape and Stuff the Cookies: Scoop 12 even balls of cookie dough (about 2 tbsp each). Flatten each ball into a disc. Place a frozen brownie ball and a soft caramel in the center. Fold the dough around the filling, pinching to seal. Roll gently into a ball, ensuring no filling peeks out.
  4. Chill: Place stuffed dough balls on a lined baking sheet, spaced 2 inches apart. Chill in the fridge for at least 30 minutes.
  5. Bake: Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes, until edges are set but centers look slightly underdone.
  6. Finish: While still warm, sprinkle each cookie with flaky sea salt. Let cool on the sheet for 10 minutes, then transfer to a wire rack. Serve warm for a molten center or let cool for a fudgier texture.

Notes

Chill both the brownie bites and assembled cookie dough for best results. Don’t overbake—cookies should look slightly underdone in the center. Seal the caramel and brownie completely inside the dough to prevent leaks. For gluten-free or dairy-free versions, use appropriate substitutes. Cookies can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: brownie stuffed cookies, salted caramel cookies, chocolate cookies, gooey cookies, party dessert, bake sale cookies, easy cookie recipe, decadent cookies, caramel chocolate cookies

Find it online: https://bitematrix.com/brownie-stuffed-salted-caramel-chocolate-cookies-best-easy-recipe/