Description

These bakery-style salted caramel stuffed brownie cookies feature a fudgy chocolate cookie exterior with a gooey, molten salted caramel center. Easy to make and irresistibly delicious, they’re perfect for any occasion and guaranteed to impress.

Ingredients

Scale

1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) brown sugar (light or dark)
1/4 cup (50g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups (160g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt (plus extra for topping)
3/4 cup (130g) chocolate chips or chopped chocolate (semisweet or dark)
18–20 soft caramel candies, unwrapped (such as Kraft or Werther’s)
Flaky sea salt, for finishing (such as Maldon)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
Mix in the eggs, one at a time, then add vanilla extract. Beat until fully combined.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and fine sea salt.
Gradually add the dry ingredients to the wet mixture. Stir just until combined; do not overmix.
Fold in the chocolate chips or chopped chocolate. If the dough is too soft, chill for 15-20 minutes.
Scoop about 1.5 to 2 tablespoons of dough, flatten slightly, and place a soft caramel candy in the center. Wrap the dough around the caramel, sealing it completely. Roll into a ball and place on the baking sheet, spaced 2 inches apart. Repeat with remaining dough and caramels.
Lightly sprinkle each dough ball with flaky sea salt.
Bake for 10-12 minutes, until edges are set but centers look slightly underbaked. If caramel leaks, gently nudge it back with a spoon while cookies are hot.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Allow to cool at least 10 more minutes before eating, as caramel will be very hot.

Notes

For best results, chill the dough if it’s sticky and seal the caramel tightly to prevent leaks. Underbake slightly for gooey centers. Use soft caramels for the best melt. Cookies are best enjoyed slightly warm; reheat briefly in the oven or microwave for a gooey caramel center. For gluten-free, use a 1:1 gluten-free flour blend. Store in an airtight container for up to 4 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16
Sodium: 120
Fat: 8
Saturated Fat: 5
Carbohydrates: 25
Fiber: 2
Protein: 2

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