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Everyone’s favorite…Crinkly Caramel Stuffed Brownie Cookies…for your Tuesday night pre-holiday cookie baking. Homemade crinkly brownie cookies, made with sweet milk chocolate, a touch of coffee, stuffed with gooey chocolate-covered caramels, then baked to perfection. Each cookie is finished with flaky sea salt for a cookie that’s salty, sweet, and dangerously delicious. Each bite is crisp and crinkly on the top, but soft and gooey in the center. There’s nothing not to love about these sweet crinkly caramel stuffed brownie cookies.
Happy Tuesday everyone!! I thought we’d brighten up the day with some of my favorite cookies. These are truly that melt in your mouth cookie that we could all use today.
These cookies, plus a warm mug of hot chocolate, or maybe a pumpkin latte. Yes, sounds like the perfect way to de-stress. Whether it’s today, tomorrow, or throughout this busy end of the year holiday season, these should be your go-to. They’re sweet, perfectly hinted with coffee, and stuffed with delicious milk chocolate caramel chunks.
One of my favorite cookies – and my family’s too. Already excited to include these in my 2020 holiday cookie box in just a few short weeks! I know it’s only November 3rd, but I’m officially kicking the holiday baking season off with these cookies. They’re decadent in all the best ways. And yes, you do need to make them, preferably several times over the next few weeks! As I’ve already said, this year needs all the holiday cheer we can give it, so why not start a little early. Right?!
And with that, let’s get to the details!
Everything you need to know about baking these cookies.
First things first, start with the chocolate. You need a lot of it. I used a mix of milk chocolate, semi-sweet chocolate, and even some cocoa powder. I really wanted these cookies to resemble my favorite crinkle top brownies, so I used a very similar set of ingredients for the dough.
Simply melt together salted butter (my baking secret) with both of the chocolates. It’s going to seem like a lot of chocolate, but trust me it’s all going to turn out great.
Once the chocolate is melted, beat the eggs until they’re light and creamy. This step is KEY if you want a crinkly cookie, so don’t skip it. Once you see the eggs turn pale in color, add in that melted chocolate, then all of the dry ingredients.
Mix and done, that’s your brownie-cookie dough.
So simple. But here’s the hard part, we need to chill the dough to help it stiffen up before rolling it out. To speed up the process, I just stash the dough in the freezer for thirty minutes until it’s firmed up.
Once the dough is chilled, roll it out, and stuff each dough ball with a sweet milk chocolate caramel, then bake!
What I love about these cookies is that they’re easy to make, but yet they feel fancy. Everyone thinks they likely took hours to make, when they’re actually super simple.
But my favorite part? These are just perfectly crinkly on top, but also soft and gooey in the center, with caramel melting out. The best kind of cookie…decadent. But it’s what we need today. Perfect for Tuesday baking, our Thanksgiving table, holiday cookies boxes, and Christmas baking.
So, what do you think? Tuesday night baking?
Then take the leftovers to work and make everyone’s day. You should do this. It is the season of giving!
Looking for other Thanksgiving cookie recipes? Here are my favorites:
Chai Spiced Maple Sugar Cookies with Browned Butter Frosting
Slice n’ Bake Salted Chocolate Butter Pecan Cookies
Pecan Pie Cookies with Butter Pecan Frosting
Lastly, if you make this Crinkly Caramel Stuffed Brownie Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crinkly Caramel Stuffed Brownie Cookies
Servings: 24 cookies
Calories Per Serving: 456 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tablespoons salted butter
- 3.2 ounces milk or semi-sweet chocolate, chopped
- 2 cups semi-sweet chocolate chips
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules (optional)
- 1/2 cup + 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 36 chocolate covered caramels
- flaky sea salt, for topping
Instructions
- 1. In a microwave-safe bowl or glass measuring cup, melt together the butter, milk chocolate, and chocolate chips until melted and smooth. Let cool completely. *This can also be done on the stove. 2. In a large mixing bowl, beat together the eggs and sugar, beating on high until pale in color, about 3 minutes. Add in vanilla extract, instant coffee (if using), and the melted chocolate/butter, beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined. The batter with be very loose. Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight, until firm. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 3. Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon size balls. Flatten the dough slightly into a round and add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough 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.4. Bake for 10-14 minutes, until just set on the edges, but puffed in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
Caramels: I use Dove milk chocolate caramels.
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
This post was originally published on November 3, 2020
I agree with the other comments- I think there is a typo in the ingredient list. I chose to use 2 1/2 cups flour and by doing this they came out beautifully!
Thank you so much Rachel! I am really glad you loved these! xTieghan
Has the same issue! Spread everywhere ?
Hi Allyson! I am really sorry about that! I will look into this! xTieghan
Note – I put it in the fridge for 2 hours and it was still really soft and gooshy.
Hi Lindsay! I am sorry about that! I will look into this! xTieghan
Same problem as a few others. The batter is sooooo runny! Almost like an icing or frosting. Typo in the recipe? Help please!
Hey Lindsay,
So sorry you are having issues with the batter. Did you adjust the recipe at all? I would recommend using a high quality brand of chocolate. Please let me know how I can help! xTieghan
I had the same problem that others have mentioned – I couldn’t do much with the dough when I took it out of the fridge and the dough just spread all over the cookie sheet when I baked them. Like others I’m wondering if there is a typo in the ingredient list…
Hi Emily! I am sorry about that! I will look into the recipe! xTieghan
I really love the concept here, however, is there a typo in the ingredients list? The cookie dough is almost like an icing consistency and essentially melts in the oven. I followed the recipe exactly.
Thank you so much Charlie! I am really glad you enjoyed this recipe! xTieghan
What brand of instant coffee and bar of chocolate do you prefer?
Hey Avon,
I like to use Chocolove or Lindt. Here is the link for the instant coffee that I like: https://shopstyle.it/l/biNBa
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do these cookies freeze well?
Hey Claudia,
Yes they would be fine to freeze. I hope you love the recipe, please let me know if you have any other questions! xTieghan
OMG these are delicious. Since I’m a chocolate lover I really need to make this recipe!
Miki x
https://littletasteofbeauty.com/
I hope you love these! Thank you Miki! xTieghan
OMG These look unreal! Is it possible to recreate this cookies with gluten free all purpose flour? Lots of love from Chile (South America).
Hey Denise,
Yes, you can use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
All of your recipes have always worked for me except this one. Followed all of the instructions exactly and my cookies ended up spreading all over the cookie sheet even though I had chilled for an hour in the fridge. Super disappointed as they were quite a lot of work to make.
Hi Betsy! I am really sorry to hear that! Did you happen to spread the cookies out enough? I would love to help! xTieghan
Yummyyy these look amazing Tieghan!! Can’t wait to try making them!
Thank you so much Hannah! I am really glad you loved this recipe! xTieghan
These look amazing! I love the caramel stuffed inside and the addition of coffee is always super attractive to a coffee junkie like me!
Can’t wait to try these…
Sincerely,
A Canuck Chef in the Netherlands
Devan
Thank you so much Devan! I am really happy this recipe turned out so amazing for you! xTieghan
These look incredible, Tieghan!
Thank you Ruthy! xTieghan
Oh my goodness, my husband would LOVE these. Can’t add too much chocolate for him. HA!! Does it make 24 or 36? You say 36 Dove candies but the info with the calories, etc. say 24 servings.
Hey Charlotte! You’ll get about 30-36 cookies. So sorry for the confusion. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan