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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.
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!!!!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
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
Thanks so much for giving this recipe a try! So glad you enjoyed it. xTieghan
Absolutely delicious!!! So fun and easy, even with the mess!
Hey Gillian,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
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
Hey Sara,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
how long do i have to let them thaw if they’ve been in the freezer
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
Made these for a Wimbledon watch party! Soso good! They were a hit and went perfectly with the Prosecco to celebrate Djokovic’s win!!
Thanks!
Hey Megan,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
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?
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
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!
Hey Emily,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
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.
Hey Liz,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
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
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
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!
Hey Star,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
These were absolutely incredible and have become a new Christmas tradition in my family, thank you for creating better-than-bakery recipes!
Hey Courtney,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
These were amazing! I made for a party and they were a hit. I Love All Your Recipes!
Hey Ashley,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
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!!
Hey Rebecca,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
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!!
Hey Kala,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
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!
Hey Laura,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan