Coffee. Chocolate. Caramel. My three favorite ingredients to add to a cookie. These cookies are rich, decadent, and delicious to eat!
What makes these brownie cookies taste so good?
The cookie taste like a brownie that is stuffed with a sticky salty caramel melted inside. Brownies are one of my favorite desserts to bake and eat. I use to love baking brownies from the box brownie mix. To be honest, sometimes I still make brownies from the box brownie mix. I was convinced that box brownies were the best kind of brownies and that I could never make a better brownie. But, these brownie caramel cookies are so much better than any boxed brownie or cookie mix can make. They are gooey on the inside oozing with rich caramel with a nice crisp crunch on the outside. To make these cookies even better I added coffee grinds in the batter which elevates the flavors. Chocolate and coffee mix so well together it can be addicting to eat.
A few tips and notes:
Caramel candies - I used kraft caramels to stuff inside these brownie cookies. I found the kraft caramels in the candy aisle of my local grocery store. You can use any caramel candies you want even chocolate-covered caramels.
Cookie batter - The batter comes out very wet that you might think will not make cookies. You will need to refrigerate the dough for at least 1 hour. You can add the dough to the freezer to expedite this process. The batter should form a dough-like consistency. When you are making the cookies if the dough becomes too soft I would recommend putting the baking sheet in the refrigerator before baking.
Stuffing the dough - to stuff the dough with caramels you take one cookie dough ball and press with your fingers to make a small hole in the center of the dough. Then add an unwrapped caramel in the center and completely cover it with dough.
Check out the video on how to make these below:
Brownie Caramel Cookies
Serving size: 20 cookies
Total Time: 1 hour and 30 minutes
Source: Adapted from halfbakedharvest
6 tablespoons salted butter
2 1/4 cups semi-sweet chocolate chips
3 large eggs, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons coffee grinds (optional)
1/2 cup + 4 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
20 caramels
Step 1: In a microwave-safe bowl, melt together the butter and chocolate chips until melted and smooth. Let cool completely. You can also melt the chocolate and butter over the stove.
Step 2: In a mixing bowl, add the cooled melted chocolate and eggs. Add in vanilla, sugar, and coffee grounds (if using) beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined. The batter will be very wet and loose. Cover the dough and chill 1-2 hours in the fridge or overnight, until firm. If you are in a rush you can add the dough to the freezer for 30 minutes or until firm.
Step 3: When the dough is ready, preheat the oven to 350 degrees. Grease a baking sheet.
Step 4: Working with 1 dough ball at a time, roll the dough into tablespoon-size balls. Flatten the dough slightly into a round and add the caramel candies (I used kraft caramel candies). 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.
Step 5: 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. I recommend eating these warm when the caramels are soft and gooey.
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