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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.

overhead photo of 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.

prep photo of Caramel Stuffed Brownie Cookie before baking

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!

prep photo of Caramel Stuffed Brownie Cookies before baking

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.

overhead photo of Crinkly Caramel Stuffed Brownie Cookies

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!

side angled close up photo of Crinkly Caramel Stuffed Brownie Cookies

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!

overhead close up photo of Crinkly Caramel Stuffed Brownie Cookies

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

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Calories Per Serving: 227 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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. 


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. 

overhead horizontal photo of Crinkly Caramel Stuffed Brownie Cookies

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    1. Hey Cassidy,
      You can use an equal amount of GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan

  1. Hi Thiegan, these look awesome, but do you think they’d work without the caramel chocolate inside? If yes, do i still need to chill the dough you think?
    Thank you ❤️

    1. Hi Luc,
      Sure, I don’t see why not, yes I would still chill the dough. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. Recipe calls for baking soda but when I click on the cocoa you used, it appears it’s dutch process, which typically requires baking powder for a reaction. Can you clarify please?

    Happy Thanksgiving!

    1. Hi Stefanie,
      Please follow the recipe as instructed, no baking powder is needed here. Please let me know if you give it a try! xTieghan

  3. 5 stars
    Ive never commented on a food blog before but I just tried these and holy cow it’s the best cookies I’ve ever made!!!!

  4. 5 stars
    These are my go-to cookies for gifting or bringing to a gathering. They are simple to make and SO tasty.
    I switch out the chocolate covered caramels for just caramels to get more in the center and less chocolate.
    I get asked to make them all the time

    1. Hey Gillian,
      Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan

  5. Made these cookies and followed the recipe exactly. They came out great so I wouldn’t recommend adding the extra flour. I chilled the batter like dough overnight overnight and again for a few minutes as I was shaping the dough and it started to melt from the warm kitchen. Baking time of 13 minutes was perfect for me. I made 14 cookies from the batter

    1. Hey Sara,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

    1. Hey Ava,
      I would allow them to come back to room temp. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    2. 5 stars
      Made these for a Wimbledon watch party! Soso good! They were a hit and went perfectly with the Prosecco to celebrate Djokovic’s win!!

      1. Hey Megan,
        Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  6. 5 stars
    These were hit @ UCH metro amongst me and my RN pals! I just struggled trying to decide if I need to roll the cookies into balls with the chocolates inside or if I should make a little sandwich of dough on top and bottom bc it’s messy rolling the dough into a ball with your hands. I did freeze my chocolates over night while my dough was in the fridge over night to ensure that my caramel stayed in the center. But it’s well worth the mess! Do you think they’d be good as cookie bars?

    1. Hey Leah,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! Sure, cookie bars would be fun! xTieghan

  7. 5 stars
    I made this recipe exactly as instructed and the cookies came out terrific! The “dough” is definitely a lot like a batter initially, but just toss it in the freezer for an hour or two and it firms up nicely! It’s a stickier dough to work with so you just have to freeze it as needed while forming the dough balls. I had no issues with spreading either by freezing the dough balls for a couple minutes before baking. These cookies were decadent and amazing with the caramel center! Thanks for the recipe Tieghan!

  8. 5 stars
    I made these exactly how the recipe stated and chilled in freezer for 20 minutes then chilled in fridge for 45 minutes because I was rushed for time. They turned out DELICIOUS and everyone has asked me for the recipe. The hardest part for me was rolling the cookies balls out because my hands got so sticky. It was SO worth it for the chocolatey goodness. I also made these with peanut butter cups on the inside but the caramels were my favorite.

    1. Hey Liz,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  9. 1 star
    There is no way this recipe is correct as shown. The batter was totally runny like others said. Wish I would have read the comments before spending so much money on ingredients. Very disappointed

    1. Hey Christine,
      So sorry you had issues with the recipe, was there anything you may have adjusted? Let me know how I can help! xTieghan

  10. Made these and was a bit baffled when instructed to divide into two balls as my dough was definitely more like a batter. Popped it into the freezer overnight, and it worked like a charm in the morning. Shared some with a friend, and she said they were maybe her favorite cookies EVER. Thanks!

  11. These were absolutely incredible and have become a new Christmas tradition in my family, thank you for creating better-than-bakery recipes!

    1. Hey Ashley,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan

  12. 5 stars
    I know a lot of people have commented that there isn’t enough flour, but PLEASE make them how the recipe says! They turn out perfect! I just make sure and put them in the fridge for multiple hours before making the dough balls and then once I’m done, I put them in the freezer for another 15 minutes before putting them in the oven! They have turned out perfect every time I’ve made them; I even use gluten free flour! These are my favorite cookie now and forever! Thank you Tieghan!!

    1. Hey Rebecca,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  13. 5 stars
    I read all of the comments before starting this and was a bit nervous. A few tips that helped!
    1. Do not add more flour, trust the process
    2. Once you have the dough ready – pour into bowls with parchment paper and put in freezer for an hour
    3. Just like the recipe states, keep bowl cold while you put onto baking sheet and keep in freezer between batches

    Mine turned out PERFECTLY! Thank you!!

  14. 5 stars
    This seriously could be one of the tastiest cookies I’ve ever had. So rich and fudgy, and yes you should definitely eat them warm.

    I’m not sure exactly what trouble others are having. Perhaps those who said the dough was like “icing” or spread too much misread the directions and formed into individual cookie balls before chilling? The directions say to separate the entire dough recipe in only half. Then chill each half dough ball. I did this and didn’t have any difficulties with the dough not being firm enough. They did spread a little larger than I was hoping for, more like the shape of a regular sized cookie. I was hoping they would be more like the size of a crinkle cookie, to fit in my cookie boxes better. 🙂 But other than that, loved it. They do take more effort to make than say, a chocolate chip cookie or something. I had to pause and re-chill the dough a few times. I wouldn’t necessarily recommend this recipe to make during a huge bake-a-thon for christmas cookie box baking, however these would be great for a homemade indulgent treat. Thank you for the recipe!

    1. Hey Laura,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  15. 5 stars
    These are INCREDIBLE! Totally addicting and real easy to make. My kids helped me make these for Santa’s visit, though most were eaten before he arrived 🙂 I’ll definitely be making these again.

  16. 5 stars
    I followed the recipe to a t and they came out perfectly! My local stores were out of doves so I subbed with a slightly bigger chocolate bar, and used more dough to cover them, so I only got 16 cookies. If you bake these right, you honestly don’t even the caramels, in my opinion. Very rich and delicious – perfect for our Christmas Eve bake.

    1. Hey Whitney,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  17. I printed out the recipe when it first showed up and tried baking this with like so many others found it way to soft and batter-like. Wasn’t firm enough to ball up so I froze it for 2 hours and just scooped it out to stuff. The cookies spread all over and flattened with a little bump in the middle where the Dove Kiss was. Very sad. And it just tasted like flat brownie. I came back here to see if I missed something and see that you have revised the recipe a little but no mention of it. I would recommend that if you change a recipe and it’s different or revised, you should date the changes so people will know if the one they use is the best. I’ve seen where someone may even update a recipe months or years later for the better and make note of it so visitors will know.

    1. Hey Dominique,
      So sorry you had issues with the recipe, I hope you give them a try again! Happy Holidays! xTieghan

  18. 5 stars
    These are so good!! After reading all of the reviews, I froze the dough in the mixing bowl for an hour, then separated it into two balls, covered them with wax paper and put them back in the freezer overnight. This worked perfectly! My cookies turned out quite large, I would suggest for a smaller cookie, when making the cookies roll them into balls smaller than a tablespoon.

    1. Hey Clare,
      Thank you so much for trying these cookies, I am thrilled that they worked out for you! Happy Holidays! xTieghan

  19. 1 star
    I usually love your recipes, but this one went sideways! The butter to chocolate ratio in the first step seems off – I tried it three different times and the chocolate seized up and hardened each time. On the third try, I put the chocolate in the mixture anyhow, but at the end I was left with a soupy batter with chocolate chunks in it. As others noted, there seems to be too little flour.
    Could you revise the recipe??

    1. Hey Joely,
      So sorry this recipe did not workout for you. The recipe is correct as is, so there is no need for revision. I would recommend trying a different brand of chocolate, I really like Chocolove, it melts well for me in the microwave. The batter will look runny, but once it has the chance to chill, the cookies should be able to form. I hope this helps for next time! Please let me know if I can help in any other way. Happy Holidays! xTieghan

  20. 4 stars
    These turned out great! Not sure what everything else was talking about with the dough — froze mine for just over an hour and it was the perfect texture! I will admit while I was making it it seemed too liquid-y and it was hard to separate it into two “balls” to chill haha but after that I had no issues. The texture of these cookies is insane – soft on the inside and slightly crinkly on the outside, I loved them! Caramel inside is a great touch too. Only thing I would say is that they are REALLY sweet for my liking. I used dark chocolate instead of milk but I think next time I will try to use dark chocolate chips as well, and not add the sugar. All in all, these are great and I’ll probably make them again! 🙂

    1. Hey Gabriela,
      Thank you so much for giving these cookies a try, I am thrilled that they worked out for you! Happy Holidays! xTieghan

  21. 3 stars
    This recipe was really finicky for me. I tried it three times and couldn’t get the consistency right. The first time I followed the directions exactly, and it came out very soupy. The second time I added more flour and it was far too stiff. The third time I was able to get the consistency to be more like a traditional cookie dough, and it worked well enough but the cookies were cake-like instead of crinkly and gooey. Don’t get me wrong – they taste delicious but I’m not quite sure where I went wrong! The images on this post look so delicious!

    1. Hey Hannah,
      I am so glad you finally got the recipe to work, thanks so much for giving it a try! Happy Holidays! xTieghan

  22. These cookies are phenomenal! I followed the instructions exactly and they are everything advertised: soft, chewy, fudgey goodness.

    But please for the love of all things good FOLLOW THE DIRECTIONS. Does it seem like too little flour? Maybe if you don’t chill it. This recipe is amazingly well written and you have to follow it if you want great results. If you chill it you can definitely scoop and shape these! It will be a little bit messy as your hands melt the chocolate, so try to work quickly. I also sprayed my hands lightly with Pam, which helped.

  23. 3 stars
    I agree with the others in the comments — it seems like there may be a typo in the recipe! I made this with the appropriate amount of flour and my “dough” resembled brownie batter. I added more 1/4 cup at a time until I was able to form little dough balls. In the end I added 1 1/2 cups to the initial 1/2 cup + 2T, so I used 2 cups + 2 T of flour in total. The cookies came out good, but I think I wound up adding a bit too much. I’d love to know the accurate amount! I love the idea of these and know they’d only taste even better 😉

    1. Hey Melyssa,
      Thanks so much for giving the recipe a try! There is no typo in the recipe:) If you follow the measurements as is and chill the batter, you should have great cookies! Happy Holidays! xTieghan

  24. PLEASE UPDATE THE RECIPE! I really wanted to love these cookies, but like many I panicked when I saw the batter that would never become 2 balls. I sadly added 1/1/2 more cups of flour (IF YOU ARE READING THIS, DO NOT ADD EXTRA FLOUR!) and now I have cookies that taste like a mouthful of flour. Please update the recipe to say, ‘Don’t worry, batter can be very wet. Split the batter into 2 wax paper lined bowls, and refrigerate overnight’ as it sounds like most people are doing the same thing I did – which ruins what is probably a great cookie! I love your HBH recipes, but I am SO sad that the instructions didn’t lead me to a better result!

    1. Hey Kathy, if you read the blog post I do mention this, but I will add it to the recipe now. Sorry you had trouble. Please let me know if you have any other questions. I hope you give the cookies another try. Thank you! And Happy Holidays!! xTieghan 🎄

  25. 5 stars
    I made these again because they were so tasty! Last time I did not get as many, this time I got 30. Left the dough in the fridge overnight but it was still very sticky and my hands were covered. How did you manage not to get it all over you?! I can’t wait to give them out in my Christmas cookie box.

    1. Hey Amanda,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  26. 5 stars
    I’m giving this 5 stars because these cookies are AMAZING! But, I do want to share a couple of tips. As the other comments mention this “dough” is really more of a brownie batter. The blog and the recipe both mention chilling the batter but do not specify when this needs to happen. You need to chill the batter before you can even attempt to separate it or roll it out. After adding all the ingredients, I chilled the batter for 2 hours and then separated it into 2 balls and then chilled again for an hour before rolling out. It worked perfectly and they turned out beautifully! These are a keeper!

    Do not panic when you see the “dough” before chilling. As mentioned above it is really more of a batter. Do not add more flour! I tried this on my first batch and the cookies are dense and nothing like this recipe! Trust the chilling process and you won’t regret it!

    1. Hey Holly,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  27. Is this recipe supposed to have more flour? I have double and triple checked the recipe and what I put in and everything is exactly as the recipe calls for but it looks more like a batter than a dough. There’s no way I can divide it in half into to balls.

    1. Hey Danielle,
      The recipe measurements are correct. You need to let the dough chill so you can form the balls. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  28. 4 stars
    These were delicious but very large. Could I cut the caramels in half and use half a tablespoon of dough?

    1. Hey Frances,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Yes, you could do that. Happy Holidays! xTieghan

  29. 5 stars
    I will adit I was nervous to make these based on others comments about them turning into puddles. While these were not the easiest cookies I have ever made. I chilled the dough as recommended and yes while the dough does warm up quickly when rolling and making the cookies and it was tedious – these turned out perfectly and were DELICIOUS. I made these for friends for cookie tins for the holidays and everyone LOVED them. Even though they were messy when rolling the dough, I would highly suggest that you give these guys a try. I had to keep an eye on them and bake longer then suggested but they did set up even more after removing from oven as noted in the recipe. While I claimed while making I would not make again, I seriously rethought that after tasting them. I did not get 24 cookies out of my batch, so I would not suggest unwrapping all the chocolates before you start as I have now have a bowl of chocolates in my fridge (which will of course get eaten :)).

    1. Hey Megan,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  30. 4 stars
    Important note! I read the comments about the recipe being off (not enough flour). Do not add more flour! I too had a very “brownie batter” consistency, got nervous, and added an additional 1/2c flour. This was not necessary. After 2 hours in the fridge, the dough rolled just fine – and I assume would have without the extra flour. The cookies still turned out well, but I wish I would have just trusted the process. Figured I’d comment to help anyone else with this concern!

  31. Hello All,
    I figured it was a typo and added an additional cup of flour. I had
    the consistency of icing sugar, no way to form into 2 balls!

    1. Hey Nili,
      Sorry about this, like stated previously, there is no typo in the recipe, you should follow the ingredient list as is. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  32. 5 stars
    Great recipe! Definitely a fave! I didn’t have the same problems as others, in that it was too runny. I went ahead and chilled in the freezer for 1 hour like some suggested, and that did it (I probably could have chilled for 30 minutes in the freezer)! I also melted the chocolate and butter on the stove, and used Ghirardelli chocolate and Lindt chocolate. No need for extra flour! Hope this helps others!

    1. Hey Shirley,
      I would freeze the dough and then thaw slightly to roll the balls. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Linda,
      So sorry you had issues with the dough, my guess is it needed to chill longer:) I hope this helps for next time! xTieghan

  33. So before reading the comments, i noticed that the liquid to flour ratio seemed way out of wack. I basically cut the melted chocolate in half (reserved half the chocolate chips to just use as a mix in) and chilled the dough in the fridge for about 2 hrs. Perfect consistency and a great bake after about 10 mins at 350 and 2 mins with the oven off. I did two batches. the second batch was harder as i left the dough out while the first batch baked so about 15 mins total. It became a little more liquidy and then when baking the cookies certainly spread more! So chilling is crucial to this recipe as is cutting down the liquid. otherwise, delicious – i used andys candy instead of caramel because my husband loves mint 🙂

    1. Hey Alexandra,
      Thanks so much for giving the recipe a try, I am glad you enjoyed the cookies! Happy Holidays! xTieghan

  34. These cookies are next level AH-MAZING!!! I made them with the Ghirardelli mini squares and I liked the way they fit in the cookie better than the Dove chocolates. I also made some with the peppermint bark squares (omit salt on top) and that was an excellent festive spin on them as well!

  35. 5 stars
    Definitely need to add 2 Cups of flour…not 1/2 Cup flour or else it’s more of a runny consistency! By adding 2 cups of flour it actually formed into a ball! Can’t wait to taste them!

    1. Hey Carla,
      Hope these turned out okay for you…but it is only 1/2 cup of flour:) I hope you loved the recipe! Happy Holidays! xTieghan

  36. 5 stars
    These cookies are every bit as delicious as described! Mmmmm. they have just the right mix of sweet and salty to satisfy that sweet tooth.

  37. My batter on these cookies came out very soft and runny and I thought I had made a mistake, but once I chilled the dough thoroughly the cookies turned out beautifully and delicious!

  38. Hi,
    I think the recipe is perfect, although as a German I am used to weigh ingredients and I also recommend doing it here. I used 115g butter, 100g milk chocolate, 300g semi-sweet chocolate, 100g brown sugar, 3 eggs, vanilla, 90g flour, a pinch of salt for the dough. I am using a less chocolate here than in the original recipe and I forgot the coffee granules and the cocoa. The dough was messy, but I put it in the freezer for about an hour before working with it. My hands were full of chocolate when working with it an I only made about 6 – 8 cookies at once, then put the dough and the cookies back into the freezer. They turned out great and did not spread! The only thing I will change next time is to add the coffee and to use square caramels. I did use rectangle ones and the cookies turned more oval than round. I did get 31 cookies with my recipe.

    1. Hi! Thank you so much for trying this recipe, I am glad the cookies turned out well for you! If there is anything I can help with, please let me know! xTieghan

    1. Hey Marylea,
      The oven temp is listed in step 2, 350 degrees:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Melissa,
      That is listed in step 2, 350 degrees. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  39. 5 stars
    I wanted to comment and give some feedback on the ingredient question. I made these cookies the other day and at first, I thought something might be wrong with the recipe. The batter had almost a frosting-like consistency and I double-checked my measurements a few times just to make sure I wasn’t missing anything. Then I chilled the batter as the recipe says. When I tried to roll them into the balls, add the caramels, etc. it was a mess. It was hard to work with and the warmer the batter got the harder it was to roll them. It covered my hands and stuck to everything as I tried to quickly make a bunch of cookie balls. I popped them into the oven and while I waited I looked at the comment section to see if anyone else had this experience and they did. I was bummed thinking I should have added flour because there must have been a typo.

    I am here to say the recipe is perfect as is with the ½ cup and 2 tablespoons of flour! My cookies came out PERFECT! They are perfectly gooey with a brownie-like taste. My boyfriend said they are his favorite cookies now. So, despite the pain they were to work with I will be making them again and I will follow the exact ingredient list above!

    *Next time I may even split the batter into 3 or 4 parts and work in smaller batches so it’s as close to chilled before I work with it.

  40. The recipe as written is perfect. Don’t add any more flour than it calls for. 1/2 cup plus 2 tablespoons. The magic happens when you put the batter in the refrigerator. It turns into a dough. I was skeptical at first just like a lot of other commenters…but it really does turn into a dough. So yummy!

  41. I am in the middle of making these and my dough did not form a ball at all! It looks like I should be pouring it into a pan to make brownies.. help!!

    1. Hey Sadie,
      Yes, you need to chill the batter until solid. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  42. My comment is that this recipe is amazing IF you follow the ingredient proportions to a T! It is very confusing where the recipe says “divide the dough in half” because when first mixed it will be much closer to brownie batter than dough. Once chilled, the dough becomes totally workable. I made the mistake of following some reviewers suggestions to add more flour and that was a huge mistake. They will not come out crinkly and cookie-like if you do that. I re-did the recipe without making alterations, let chill, and voila the cookies came out perfectly!!! My only question is there a way to get them looking darker brown like pictured? My cookies were much lighter in color. Thank you!

    1. Hey Vivian,
      Thanks for giving the recipe a try, I am glad you enjoyed. Try using a different brand of chocolate for a darker look. Please let me know if you have any other questions! Happy Holidays! xTieghan

  43. 5 stars
    These cookies were even better than expected! They are so rich and chocolatey! I love the gooey caramel center and the salt on top. It’s honestly everything I’ve ever wanted in a cookie. They definitely take patience to make, but I think it’s worth the time and effort.

  44. 5 stars
    Hi! I just popped six of these into the oven and they are absolutely INCREDIBLE!!! So beyond delicious and decadent! I followed the recipe to a T, chilled overnight in the fridge, and they look great! I did have a question though! Since the dough needs to be rechilled after every few cookies, and I only have two people in my house, how long do you think they dough would last in the fridge? I would love to be able to pop a few in the oven each night for dessert!

    1. Hey Mary,
      Thanks so much for giving the recipe a try! I would say no more than 1 week in the fridge, but you could certainly freeze them. Please let me know if you have any other questions. Happy Holidays! xTieghan

  45. 3 stars
    I made these today but ran into issues with the consistency of the dough. It was way too runny to form into balls before chilling and looked more like cake batter. After reading other comments on here that some had trouble with their cookies spreading out all over the baking sheets, even after chilling, I decided to add more flour to the dough instead of only 1/2 cup + 2 tbsp like it says, was this a typo? I ended up adding almost 2 more cups of flour to make it thicker and then I added an extra 1/4 tsp of baking soda since there was more flour. I didn’t need to chill the dough as long after adding more flour and was able to cover a chocolate covered caramel with only one tbsp of dough vs. two. With the extra flour in the dough I still baked the cookies for 10 minutes and they turned out great! The insides were a little gooey but the cookies puffed up very nicely! All in all, this is a good recipe but I just wonder about the correct amount of flour. I’m a big fan of HBH and love your recipes! Thank you! 🙂

    1. Hi Bailee! I am really glad these turned out well for you. Yes, that is the amount of flour that I used and works for me. Please let me know if there are any other questions I can help with! xTieghan

  46. 4 stars
    I really like these cookies, but the caramel melted through the bottom even though the dough completely enclosed them. Do you have any suggestions for this? Thanks!

    1. Hey Becca,
      Thanks for giving the recipe a try, that is just part of the cookie:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  47. 5 stars
    These are so delicious. I did have a hard time working with the dough. It was kind of crumbly and sticky. But worth it.

  48. 3 stars
    The recipe is good, although there is a typo in the recipe when it comes to amount of flour. I’ve read through the comments and went with 2,5 cups of flour instead of 0,5 cup and it worked fine, but left my cookies rather cake-y. Still good 🙂

  49. 3 stars
    While the cookies had good flavor, I had the same issue as many below – the dough had an icing-like consistency and was difficult to roll into balls without making a huge mess. After trying two separate times (one sitting overnight in the fridge and one sitting in the freezer for 30 mins), I agree it must be something with the recipe!

    1. Hey Hannah,
      Thanks so much for giving the recipe a try, I am sorry you had issues with the batter. I would pop it in the freezer so it is easier to roll. I hope this helps for next time! xTieghan

  50. Pretty sure something is wrong in the recipe. The dough turned into a solid chunk of chocolate, which probably means it needs more flour. I would not recommend the recipe as written.

  51. 5 stars
    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!

  52. 5 stars
    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.

    1. 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

  53. 5 stars
    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.

  54. 4 stars
    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.

    1. 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

  55. 5 stars
    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!

  56. 1 star
    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.

  57. 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

  58. 3 stars
    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.

    1. Hi Danielle! This is the amount I used, and it worked for me! Did you refrigerate long enough? I would love to help! xTieghan

  59. 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.

    1. 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

  60. 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. 🤍

  61. 5 stars
    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!!

    1. 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

  62. 5 stars
    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!

  63. 5 stars
    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 🙂

  64. 5 stars
    Followed the recipe exactly as written and they turned out amazing!! I baked a small batch and froze the rest so I can keep enjoying fresh out the oven cookies:)

  65. I am making these cookies, as I make so many of your recipes but the recipe says 1/2 cup plus 2 Tbs flour. My mix is like batter, not dough. I am thinking maybe it should be
    1 1/2 cups flour plus 2 tbs. typo?

    1. Hey Nan,
      No typo, just be sure to freeze the batter and you should be good to go! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  66. 3 stars
    I would have to agree with the others that commented on this. I tried out this recipe and rather than it becoming a dough, it was more like a brownie batter. Ended up adding about 2 more cups of flour. After altering the recipe a little bit, the cookies ended up turning out really well & they tasted super good.

  67. I wish I would have just stuck to the recipe! I got worried when the batter was brownie like and the recipe read to separate in to two balls, totally impossible… so I read the reviews that commented to increase the flour, which I did and totally ruined the batter. It seemed to be going okay until I baked the cookies which tasted super dense and hard. They didn’t melt down or crackle. I will definitely just freeze the batter in the bowl next time and then roll in to balls from there.

  68. These were amazing! I made them for my daughter’s birthday and they were a big hit! I sprayed my hands with some cooking spray before working with the cool dough and didn’t get any dough stuck to my hands!

  69. The batter looked too loose like a brownie batter. So I added 2 cups of flour like someone else recommended and I wish I didn’t. They came out thick and cakey, not fudgy or crinkly like I imagine they are supposed to be. Next time, I’ll follow the recipe and see what happens! Sorry I doubted you!

    1. Hi Marcel! I am really sorry about that! I hope this turns out better for you the next time! Please let me know if there is anything I can help with! xTieghan

  70. 4 stars
    Delicious cookies but the dough as written in the original recipe was a bit too runny. While less flour should be required for a crinkle style cookie, I did need to add approx. 1/2 C of flour to feel confident the dough would actually be workable after refrigeration. I think the larger quantities of additional flour others have suggested may make the cookies more doughy than intended. That slight modification resulted in great results! i would have given 5 stars if not for the concern on the flour measurement.

  71. Echoing the rest. Once the batter was mixed i actually looked up comments because i thought, “this can’t be right!”…however i would not recommend adding 2 cups of flour. Must be a sweet spot in there. I tried adding flour to equal 2 cups and they came out great BUT not like the photo or what I think would be the ideal consistency….good, super tasty, but less flour than i did, more than the recommendation. Next time i will try with just one cup total.

    1. Hi Amy! I am sorry you had trouble with this one! I hope one cup turns out perfectly for you the next time. I would love to help with any questions you have! xTieghan

  72. 5 stars
    These are so delicious. I left the salt off and didn’t use the instant coffee but they still taste so good. It was a bit confusing when my cookie dough turned out icing like but I think it’s because I didn’t cool the chocolate enough before mixing it all. I left the bowl of dough in the fridge overnight and it was workable the next day.

  73. 5 stars
    A little tricky to work with as it was very sticky. But I’m glad I worked through it because it as delicious in the end.

  74. 5 stars
    These are some of the very best cookies that I have ever had the pleasure of making. They taste as good as they look. I will be making these as a bring along dish for the holidays.

  75. I made these a week ago. Seriously so so yummy! The recipe was easy to follow and did not take a long time. I will be making these again soon! Maybe for Thanksgiving! Thanks!

  76. 5 stars
    My second batch turned out perfect! For those who said they had to add more flour, don’t! I did that on my first try and the cookies were terrible. Follow the recipe to the T and freeze it for an hour to help firm up.

    Thanks, Tiegen!

  77. 5 stars
    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!

  78. 5 stars
    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.

  79. 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 🤞

  80. 5 stars
    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.

  81. 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.

  82. 3 stars
    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!!

  83. 5 stars
    These were a huge hit! Honestly, some of the best cookies I’ve had. Everyone is already asking for seconds!

  84. 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

    1. 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

  85. 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?

    1. 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

  86. 5 stars
    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.

  87. 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.”

    1. Hi Michelle! I am glad this recipe turned out well for you with added flour! I will look into the recipe again! xTieghan

  88. 4 stars
    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.

  89. 5 stars
    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!

  90. Same problem as a few others. The batter is sooooo runny! Almost like an icing or frosting. Typo in the recipe? Help please!

    1. 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

  91. 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…

  92. 5 stars
    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.

    1. 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

  93. OMG These look unreal! Is it possible to recreate this cookies with gluten free all purpose flour? Lots of love from Chile (South America).

    1. 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

  94. 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.

    1. Hi Betsy! I am really sorry to hear that! Did you happen to spread the cookies out enough? I would love to help! xTieghan

  95. 5 stars
    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…


    A Canuck Chef in the Netherlands

  96. 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.

    1. 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