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Salted Caramel Stuffed Brownie Cookies

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Gooey caramel oozes from the center of these fudgy, crinkled brownie cookies, finished with a sprinkle of flaky sea salt. They’re easy to make, irresistibly chocolatey, and perfect for any occasion.

Ingredients

Scale
  • 8 tablespoons (113g) unsalted butter, melted and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, spooned and leveled
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips (or a mix of chips and chopped chocolate)
  • 16 soft caramel candies, unwrapped (such as Werther’s Soft Caramels or Kraft)
  • Flaky sea salt (such as Maldon), for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a microwave-safe bowl, melt the butter and let it cool for 2-3 minutes.
  3. In a large bowl, whisk together granulated sugar and light brown sugar. Add eggs and vanilla extract. Beat with a hand mixer or whisk vigorously until thick, pale, and creamy (about 2 minutes).
  4. Slowly pour in the melted butter, whisking constantly until fully combined and glossy.
  5. Sift in flour, cocoa powder, baking powder, and fine sea salt. Stir with a spatula or wooden spoon until just combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chips (or mix of chips and chunks). Dough will be thick and sticky.
  7. Unwrap the caramel candies. If firm, microwave for 5-10 seconds to soften.
  8. Using a medium cookie scoop or spoon, scoop 1.5-tablespoon mounds of dough onto prepared baking sheets, about 2 inches apart (about 16 cookies).
  9. Flatten each dough ball slightly, press a caramel candy into the center, then wrap the dough around the caramel, pinching to seal. Roll into a ball again and place seam-side down.
  10. Bake for 10-12 minutes, until tops are shiny and crinkly but centers are still soft. Watch closely after 10 minutes.
  11. Remove from oven and immediately sprinkle each cookie with flaky sea salt.
  12. Let cookies cool on the baking sheet for 5-7 minutes, then transfer to a wire rack to cool completely.

Notes

Seal the dough tightly around the caramel to prevent leaks. For extra gooey centers, underbake slightly and let cookies finish setting on the sheet. Use soft caramels for the best molten center. Dough can be made ahead and refrigerated for up to 24 hours. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: salted caramel, brownie cookies, stuffed cookies, chocolate, gooey, easy dessert, bake sale, caramel, fudgy cookies, sea salt, homemade cookies

Find it online: https://magnetmeal.com/salted-caramel-stuffed-brownie-cookies-easy-gooey-recipe/