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Salted Caramel Stuffed Brownie Cookies

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These Salted Caramel Stuffed Brownie Cookies combine rich, fudgy chocolate cookie dough with a gooey salted caramel center for the ultimate sweet-and-salty treat. Easy to make and always a crowd-pleaser, they’re perfect for any occasion.

Ingredients

Scale
  • 1 cup (170g) semi-sweet chocolate chips
  • 6 tbsp (85g) unsalted butter, cut into cubes
  • 2/3 cup (135g) granulated sugar
  • 1/3 cup (65g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2/3 cup (85g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder (Dutch process or natural)
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 tsp instant espresso powder (optional)
  • 12–16 soft caramel candies (like Kraft or Werther’s, unwrapped)
  • 2 tbsp heavy cream (optional, for softening caramels)
  • Flaky sea salt (like Maldon, for finishing)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Unwrap caramel candies and, if stiff, microwave with heavy cream in 10-second bursts until soft and pliable (not runny).
  2. In a medium microwave-safe bowl, combine chocolate chips and butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy (about 1 to 1.5 minutes total). Let cool for 2-3 minutes.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until thick and pale (about 1 minute). Add vanilla extract and the cooled chocolate-butter mixture. Whisk until fully combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, sea salt, and espresso powder (if using).
  5. Gradually add the dry mixture to the wet, stirring gently with a spatula or wooden spoon just until no streaks remain. The dough will be glossy, thick, and a little sticky.
  6. Using a 1.5-tbsp cookie scoop or heaping tablespoon, portion out dough balls onto baking sheets (about 2 inches apart). Flatten each slightly, press a softened caramel candy into the center, then wrap the dough around it to seal completely. Roll gently to smooth out any cracks.
  7. Bake for 10-12 minutes, or until edges look set and centers are still soft and slightly glossy. Cookies may puff and crack on top.
  8. Immediately sprinkle tops with flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  9. Enjoy warm for oozy caramel or let cool completely for a chewy, gooey center.

Notes

Use room temperature eggs for best results. Don’t over-mix the dough after adding flour to keep cookies chewy. Soft caramels work best; if using stiff caramels, soften with cream. Seal dough tightly around caramel to prevent leaks. For gluten-free, use a cup-for-cup gluten-free flour blend. Cookies can be frozen before or after baking. Sprinkle flaky salt on cookies while hot for best adhesion.

Nutrition

Keywords: salted caramel, brownie cookies, stuffed cookies, chocolate, dessert, easy cookie recipe, gooey caramel, homemade cookies, party dessert, chocolate caramel cookies

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