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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
These turned out incredible! I was a little nervous when I made the dough, as it came out similar to a frosting consistency, but once I chilled the dough for an hr, it hardened up and worked great. These cookies turned out exactly like the pictures and my family raved about these cookies! Thank you!
Thank you so much Lauren! I am really glad this turned out so well for you! xTieghan
SOOO while I was making these when it got to the part that said put the “dough” into two bowls I literally just looked at my batter (not dough) and said ummmm come again?
So I panicked and went to the comments here and saw some people added more flour. I added another 1/2 cup flour, though I still had a batter that was a bit more stiff I think I could have done without the extra flour.
I think maybe seeing the word dough and it seems like more people in here did NOT get a dough result. Maybe it’s supposed to be put the batter into two bowls (maybe I’m totally wrong) but what I did is put wax paper into two bowls and pour the batter in and in the fridge it forms up A LOT. So I guess what I’m saying is maybe don’t panic and add extra flour and just pour your batter into two wax paper lined bowls and let it firm up.
Anyway, I used Rolos for the center and they were fantastic.
Hi Samantha! I am really glad these ended up turning out well for you still! Thank you for trying!! xTieghan
was the flour only suppose to be 1/2 cup + 2 tablespoons or should I have used 1 1/2 cups of flour?
Hey Tracy,
The measurements are correct:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I just made them for the first time. I used Lindt milk chocolate, Toll house semi sweet morsels and Irish butter, followed the recipe. I put the dough in the fridge overnight and just baked them today for Thanksgiving. I didn’t roll out the dough, I flattened each cookie by hand, I used a Gatorade top as the ‘cookie cutter’ for the base, put the Dove caramel on top and molded more dough on top. Sadly, one broke so i had to sample it. 🙂 Omg they are delicious! Best brownie ever! My hands hurt so I stopped at 24 and put the rest of the dough in the freezer.
I am so happy you loved these though! Thank you so much for trying them! xTieghan
These are delicious!! Tricky to make, but delicious. I opted for semi-sweet chocolate and wish I would have used milk chocolate instead.
I think it is important to note that dividing the dough into two “balls” is impossible. I would say that I divided it into two “bowls” so they could chill separately.
The “soupy” batter, as some call it, will definitely firm up during the chilling process–don’t fear!! Make sure you give yourself amble time to assembly as it takes several chilling stages to complete the entire assembly process.
Thanks for all these yummy recipes! I think this is my 6th to try and all are well-loved.
Thank you Kat! I am really glad this recipe turned out so well for you! xTieghan
I can’t wait to try this! Do you think it would work if I used Kraft Caramels?
Hey Joyce,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi! I wish I could post the picture I took of these cookies. They’re insane. I read all the comments and took some notes. I froze the dough, then rolled into balls, froze those for a few minutes, then shaped the cookies with the caramel and then froze them for a few minutes again before putting them in the oven. A few extra steps but worth it. Also the addition is coffee is a must, in my opinion. ? They turned out perfect!
Thank you so much Marianne! I am really glad this recipe turned out so well for you! xTieghan
The dough was truffle consistency even just out of the freezer. It became virtually unworkable within seconds. I managed to get all the cookies assembled only by breaking it up into three sessions so the dough could chill again. The resulting cookie is so thin that all the caramel pools through the bottom and it’s just a big, raw mess. I baked the second half of the batch for a good 5 minutes longer and it still was a (very expensive, VERY time-consuming) mess. If the recipe indeed needs some tweaking, please consider taking it down. The ingredients are pricey and I ended up throwing the whole batch away.
So disappointed with this recipe! It is the second time that I make them following each step and I cannot make balls with the dough because it melts very quickly even though I leave it in the refrigerator for 24 hours! all the recipes are great except this one
There is definitely something wrong with this recipe. 1/2 c. of flour is nowhere near enough for a cookie. The dough is more like a batter. I used roughy 2 cups of flour to get a dough-like consistency and they turned out OK. They sound amazing so I would love to know the correct amount of flour to use.
Hi Danielle! This is the amount I used, and it worked for me! Did you refrigerate long enough? I would love to help! xTieghan
This was a pretty frustrating recipe. The dough is incredibly sticky and uncooperative, even after a night in the fridge and working fast. It broke my small cookie scoop :/ Also, I only got 15 1/2 cookies out of this recipe, so you won’t need 36 caramels. I don’t think I would make this again.
Hi Leigh! I am really sorry this recipe did not turn out as expected.. Please let me know if there is anything I can help with! xTieghan
I love these cookies, as does everyone who I’ve shared them with! I’ve read others comments and think they need more than 1 hour in the fridge. When I first made them, one hour just wasn’t enough time to “harden” the dough. I ended up waiting 2 hours and then saved the other half of the dough and let it chill over night. They were awesome! Thanks so much for sharing your recipes. ?
Thank you so much Marissa! I am really glad this recipe turned out so well for you! xTieghan
I’ve baked these cookies from your cookbook about a thousand times and they are a winner every time! Might be my favorite cookie recipe ever- easy and delicious is a winning combo. I noticed a few minor differences here from the recipe I am familiar with in the book – salted butter instead of unsalted, 3.2oz milk/semi sweet chocolate bar rather than 4oz of bittersweet, 36 chocolates over 24-28, and 350 degrees rather than 325 cooked for 10-14 over 10-12. Is this a more updated version? What prompted the changes? I have the other memorized but pulled this up since my husband was helping me this time and was intrigued by the slight differences. Thanks so much for all your amazing recipes!!
Hey Jasmine,
Yes, this is an updated version, just playing around with the recipe and found some other results that I enjoyed and wanted to share with my followers. I am so glad you have enjoyed this recipe. Please let me know if you have any other questions! xTieghan
These were amazing! The recipe is perfect as is, no extra flour needed. The key is making sure the dough is really, really cold when you work with it – I let it sit overnight in the fridge after first mixing the chocolate in with the dry ingredients, and put in back in the fridge periodically after rolling the dough and caramels into balls. I had it sit in the fridge for at least an hour before putting straight in the oven. Mine were a little thick so I baked for 14 min each and they were perfect. Kind of a lot of work and the dough is a pain because its so melty and sticky, so I won’t be making this too often but it’s great as a special treat. I got lots of compliments and it was a great alternative to regular chocolate chip cookies!
Hi Lauren! I am really glad these cookies turned out so well for you!! Thank you so much for trying them! xTieghan
These cookies were delicious! I was nervous at first because it has more of a batter consistency but followed the recipe! I froze dough/batter mix for 1 hour and they turned out great. I added chocolate chunks instead of using Caramels 🙂
I am so happy this turned out so well for you, Cristin! Thank you so much for trying this one! xTieghan