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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
Just made these and they literally came out perfect– they look just like the pictures! I was concerned that the consistency of the dough would not come out right (read some comments that some thought it needed more flour), but I followed the recipe to a ‘T’ and they came out great. The dough definitely has more of an icing-like consistency when first mixed up, but after freezing it for about 45 mins it was easy to work with and shape into balls. Thanks, Tieghan for another delicious recipe!
Thank you! I am really glad this recipe turned out so well for you! xTieghan
Yum! We tried these tonight. Very easy to make and so delicious!
Thank you so much Jessica! I am really glad these brownies turned out so well for you! xTieghan
Recipe worked perfectly for me as is! I did wait until after I chilled the dough to roll into little balls, maybe others are trying to do this before chilling? They were delicious and the texture was amazing!! Want to try these with a peanut butter middle as well.
Hey AG,
I am so glad the recipe worked for you, thanks for giving it a try!! xTieghan
Is it strange that the instructions on my screen changed when I printed the recipe out? It looks like the ingredients are the same but the actual directions are a bit different. I’m making them as I type and am in the chilling phase, I hope unlike others who had issues mine turn out ?
Hi Amy! That is so odd.. I will look into this! xTieghan
Came out perfect! The centers were gooey, the tops were crinkly, and the sea salt was crunchy. Loved every second of this cookie. Refrigerating the dough is ?! If you don’t, the cookie will spread out too much. I can’t wait for all my co workers try these out! The dove chocolate caramels were a good choice! I cooked them for 12 min and that worked out perfectly for me.
With only 1/2 cup fo flour the recipe resembled cake batter and wouldn’t split into two dough balls. I think there is a typo. I used 1 1/2 cups of flour in the end. This issue seems to be echoed by a number of commenters but it hasn’t been revised yet.
Hi Barbara! I am looking into this! Thank you! xTieghan
There is definitely a mistake in this recipe- the flour ratio is off. Someone suggested 2.5 cups of flour, and that seems to be correct. Please proofread and update!!
Hi Caitlyn! I will! Thank you! xTieghan
These were a huge hit! Honestly, some of the best cookies I’ve had. Everyone is already asking for seconds!
Thank you so much Anna! I am really glad this recipe turned out so well for you! xTieghan
Why do you use the instant coffee in the crinkley chocolate brownie cookie recipe? It sounds delicious and I love coffee but have never baked with it
Hi Corinne! I think it brings out the flavors more and just adds a great taste! It does not make it taste like coffee! xTieghan
After I made the mixture I threw it in the freezer to chill and it worked just fine. Delicious!!
Thank you so much Jessica! xTieghan
Do you think Riesen chocolates would work? They would be firmer and not spread out as much. I agree with some of the comments about the amount of flour the recipes calls for. Are you sure it shouldn’t be more?
Hey Sabine,
I think Riesen would work well here! The measurements are correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these cookies and froze the dough for almost an hour, formed them, and threw them in the freezer again so they stayed firm! They turned out great! Love the espresso addition too.
Thank you so much Mara! I am really glad this recipe turned out so well for you! xTieghan
Hi there. I see others are mentioning this to, but I wanted to echo that I believe there may be a typo in the ingredient list.
Using the ingredient quantities in the recipe, the dough resembled cake batter or brownie batter once mixed together. This “batter” was pourable, but the recipe notably directs that you divide the batter into “dough balls” to be chilled in the fridge. Thus, it seems likely that the dough is meant to be firm – not pourable.
So while the recipe indicated that you only need 1/2 cup +2 tbsp of flour, I ended up adding 2 cups to that to firm things up. (That’s more consistent with the typical ratio of flour to fat to egg for a cookie, so I figured that was a safe bet.)
Hopefully this helps folks who are having issues with the cookies being “runny.”
Hi Michelle! I am glad this recipe turned out well for you with added flour! I will look into the recipe again! xTieghan
Followed recipe exactly and they tuned it amazing! Not sure what others are talking abot
I am really happy you loved these, Bekah! Thank you so much for trying it! xTieghan
I agree with the other comments – the batter/dough is super soft. I opted to freeze it for 30 minutes. My cookies baked up fine and didn’t spread like others shared, but the longer the batter/dough was in my hands, the more melty/sticky it got. I think freezing it for longer would help with this, though (and handling it for only a very short time). Using a cookie dough scoop, I ended up with only 17 cookies. I guess next time I’d make them a little smaller so I could get more of them. The cookies were DELICIOUS – highly recommend based on flavor/texture. They really do taste like a brownie cookie.
Hi Meredith! I am really happy you loved these cookies! Thank you so much! xTieghan