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- 1 cup (227g) unsalted butter, melted - 1 cup (220g) packed brown sugar - 1/2 cup (100g) granulated sugar - 2 large eggs - 2 tsp pure vanilla extract - 1 cup (120g) all-purpose flour - 1/2 cup (50g) unsweetened cocoa powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 cup (175g) semi-sweet chocolate chips - 1 cup (about 150g) soft caramel candies, unwrapped (or 1/2 cup caramel sauce) - Sea salt for sprinkling (optional) To enhance your cookies, you can use flavored caramel or mix in nuts. For a richer taste, try dark chocolate chips instead of semi-sweet. Feel free to experiment with different toppings or fillings. The key is to have fun and enjoy the process while making these delightful cookies! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper for easy cleanup. - In a large bowl, combine melted butter, brown sugar, and granulated sugar. - Whisk until smooth and mixed well. - Add in eggs one at a time, mixing thoroughly after each addition. - Stir in vanilla extract until the mix comes together. - In another bowl, whisk together flour, cocoa powder, baking soda, and salt. - Make sure no lumps remain in the dry mix. - Gradually add the dry mix to the wet ingredients. - Stir gently until combined, but avoid overmixing. - Fold in chocolate chips evenly into the dough. - Take a spoonful of dough and flatten it in your hand. - Place a few pieces of caramel in the center. - Take another spoonful of dough, flatten it, and place it on top of the caramel. - Pinch the edges to seal the caramel and roll into a ball. - Place the balls on your baking sheets. - Bake in the preheated oven for about 10-12 minutes. - The cookies should look slightly underbaked in the center. - Allow them to cool on the baking sheet for 5 minutes, then move them to a wire rack. - For extra flavor, sprinkle with sea salt while still warm. To avoid overmixing, mix the wet and dry ingredients gently. Stir just until you see no dry flour. Overmixing makes cookies tough. Slightly underbaked cookies are key for a chewy texture. Bake them until they look set but soft in the middle. They will firm up as they cool. For extra flavor, try adding one teaspoon of espresso powder. You can also use almond or hazelnut extract instead of vanilla. Sea salt plays a big role in this recipe. It balances the sweetness of the caramel. A light sprinkle on top makes a tasty contrast. A good set of measuring cups and spoons is essential. Accurate measurements lead to better results. Use a mixer for the wet ingredients to save time. A spatula helps fold in the dry mix without overdoing it. A cookie scoop ensures even sizes for baking. Pro Tips Chill the Dough: For an even richer flavor and better texture, chill the cookie dough in the refrigerator for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the chocolate flavor. Use Quality Ingredients: The flavor of your cookies will greatly depend on the quality of the chocolate and caramel used. Opt for high-quality chocolate chips and soft caramels for the best results. Don’t Overbake: To achieve that chewy texture, be careful not to overbake the cookies. They should look a bit soft in the center when you take them out of the oven, as they will continue to cook on the baking sheet. Experiment with Fillings: Feel free to get creative with the caramel filling! You can try adding a mix of chocolate or even a sprinkle of sea salt inside for a delightful flavor contrast. {{image_4}} You can play with the filling in your caramel stuffed brownie cookies. Using flavored caramels adds a fun twist. Try sea salt caramel for a sweet and salty mix. You can also use caramel sauce instead of candies. This makes the filling extra gooey. Switching up the chocolate adds more fun. Use dark chocolate for a richer taste. White chocolate can give a sweet contrast to the caramel. Each type of chocolate adds its own flavor, so feel free to experiment! If you need a gluten-free version, it's simple. Just swap the all-purpose flour for gluten-free flour. Make sure to choose a blend that works well for baking. This change lets everyone enjoy these cookies without worry. Keep in mind that gluten-free flour can absorb more liquid. You might need to adjust the wet ingredients slightly. Watch the dough's texture; it should remain soft and pliable. To make these cookies vegan, you can easily change a few ingredients. Use a plant-based butter instead of regular butter. Replace eggs with flaxseed meal or applesauce. Both options work well and keep the cookies moist. For the chocolate chips, choose dairy-free chocolate. This keeps the cookies vegan-friendly while still being delicious. With these swaps, everyone can enjoy a bite of these tasty treats! To keep your caramel stuffed brownie cookies fresh, follow these tips: - Let the cookies cool completely before storing. - Use an airtight container to prevent them from drying out. - Place parchment paper between layers to avoid sticking. - Store at room temperature for up to one week. A clear plastic or glass container works best. Make sure it has a tight seal. This keeps moisture in and air out. If you want to save some cookies for later, freezing is a great option: 1. Freeze Baked Cookies: Allow the cookies to cool fully. Then, place them in a single layer on a baking sheet. Freeze for about an hour. This helps them keep their shape. 2. Transfer: After they are frozen, move them to a freezer bag or airtight container. Be sure to label the bag with the date. 3. Thawing Tips: To thaw, take out the cookies and leave them at room temperature for about 30 minutes. You can also warm them in the oven at 300°F (150°C) for 5-10 minutes. This restores the soft texture and warm caramel center. Caramel stuffed brownie cookies last for about five days. Store them in an airtight container. Keep them at room temperature to maintain freshness. If you want them to last longer, consider freezing them. They can sit in the freezer for up to three months. Just make sure to wrap them well. Yes, you can use different types of chocolate. Dark chocolate adds a rich flavor. Milk chocolate offers a sweeter taste. You can also mix chocolate types for a unique flavor blend. Try using white chocolate chips for a fun twist. Just ensure the chocolate you choose melts well. If the caramel leaks, it might be due to overfilling the cookies. Make sure to use a small amount of caramel. Seal the edges tightly to prevent leaks. If it happens, don’t worry! The cookies will still taste great. You can also bake them on a lined sheet to catch drips. Yes, these cookies are great for shipping! Allow them to cool completely before packing. Use a sturdy box and layer them with parchment paper. This helps to keep them safe during transit. Avoid packing them too tightly to prevent breakage. They will stay fresh if stored properly during shipping. You learned how to make delicious caramel stuffed brownie cookies. We covered all the needed ingredients, plus tips to enhance flavor. I shared steps to prepare the dough and bake the treats perfectly. You can also try variations like gluten-free or vegan options. Baking is fun and rewarding. Keep these tips in mind to create your perfect batch. Enjoy experimenting, and don't hesitate to share your cookie creations!

Decadent Caramel Stuffed Brownie Cookies

Indulge in these rich brownie cookies filled with gooey caramel for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1 2 unsweetened cocoa powder
  • 1 2 baking soda
  • 1 2 salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup soft caramel candies, unwrapped
  • 1 pinch sea salt for sprinkling (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
  • In a large mixing bowl, combine the melted butter with both the brown sugar and granulated sugar. Whisk until smooth and well blended. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla extract until the mixture is cohesive.
  • In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Ensure that the dry ingredients are well distributed and free of lumps.
  • Gradually add the dry mixture into the wet ingredients, stirring gently until just combined — be careful not to overmix. Fold in the semi-sweet chocolate chips, making sure they are evenly scattered throughout the dough.
  • Take a spoonful of cookie dough and flatten it slightly in your palm. Place a few pieces of caramel in the center. Take another spoonful of dough, flatten it, and place it atop the caramel. Pinch the edges together firmly to seal the caramel inside, then roll gently into a ball and place it on the prepared baking sheets.
  • Bake the cookies in your preheated oven for approximately 10-12 minutes. They should be set and have a slightly underbaked appearance in the center, which will help maintain a chewy texture. Remember, they will continue to cook on the baking sheet after being removed from the oven.
  • Allow the cookies to cool on the baking sheet for about 5 minutes, enabling them to firm up slightly. Then, transfer them to a wire rack to cool completely. If desired, sprinkle with sea salt while they’re still warm for an added burst of flavor.

Notes

Serve with vanilla ice cream for an extra indulgent experience.
Keyword brownies, caramel, cookies, dessert