Name: Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons granulated sugar; 2 tablespoons flaky sea salt, divided; 1 teaspoon pomegranate juice; 1-2 drops red gel food coloring (optional); 6 tablespoons unsalted butter; 4 ounces bittersweet chocolate, chopped (60% cacao recommended); 6 ounces dark chocolate, chopped + extra for dipping later; 3 large eggs; 1/2 cup granulated sugar; 2 teaspoons vanilla extract; 2 ounces cream cheese, softened to room temperature; 3/4 cup all-purpose flour; 2 tablespoons dark chocolate or Dutch process cocoa powder; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 36 teaspoons chocolate hazelnut spread; 36 milk chocolate covered caramels

Jump to Recipe· 4.7 from 18 reviews

If you’re a chocolate lover who can’t resist a bit of gooey caramel and a nutty surprise, then you’re in for a treat with this Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe. Imagine biting into a fudgy brownie cookie that oozes rich caramel and creamy hazelnut spread, all topped off with a sparkly sprinkle of salted pomegranate sugar. Trust me, it’s a fan-freaking-tastic combination that’ll have everyone asking for more!

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Why This Recipe Works

Perfect Texture: The brownie cookie base strikes a beautiful balance between cakey and fudgy, giving each bite that irresistible chew.
Flavor Explosion: Combining bittersweet and dark chocolate with creamy hazelnut and gooey caramel layers creates complex, dreamy chocolate heaven.
Unique Twist: The salted pomegranate sugar sprinkle adds a subtle fruity crunch and saltiness that elevates these cookies to next-level.
Easy-to-Make: Despite the gourmet vibe, the recipe uses simple techniques anyone can master with just a little care.

Chocolate Hazelnut Caramel Stuffed Brownie Cookies, chocolate caramel stuffed cookies, hazelnut brownie cookies, caramel filled chocolate cookies, gooey brownie cookies - The image shows six dark chocolate cookies on a dark smooth surface with crushed red and white candy sprinkled on some of the cookies and also scattered around them. One cookie is partially dipped in melted chocolate with candies on top. There are holiday decorations around, including a white and red striped round ornament and two glittery red star shapes, as well as a glittery gold star in the background. A clear jar tipped over in the foreground suggests candy spilling out. Warm yellow string lights are draped above, softly glowing. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk ingredients because the magic really starts here. Each one brings something special to these Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe, from the mix of chocolates to the luscious cream cheese. I always recommend using good quality chocolate and fresh ingredients to make sure your cookies turn out incredible.

Unsalted butter: Provides rich flavor and helps create the fudgy texture when melted with chocolate.
Bittersweet chocolate: Adds depth and balances sweetness—60% cocoa is my go-to.
Dark chocolate: Intensifies chocolate flavor; I often use Dutch-processed cocoa for richness in the dough, too.
Eggs: Bind everything together and contribute to that tender crumb.
Granulated sugar: Sweetens and helps with the lift and texture of the cookies.
Vanilla extract: Just a hint brings out all the flavors.
Cream cheese: Surprising but essential—it adds moisture and subtle tang that keeps the cookies from being too dense.
All-purpose flour: Gives structure without making the cookies tough.
Dark chocolate/Dutch process cocoa powder: Boosts chocolate intensity and dark color, enhancing the brownie effect.
Baking powder: Just enough to give a slight lift so cookies don’t feel flat.
Salt: Balances sweetness and elevates overall flavor.
Chocolate hazelnut spread: The star in the center—smooth, nutty, and irresistibly creamy.
Milk chocolate covered caramels: The gooey surprise inside that melts as it bakes.
Salted pomegranate sugar: A finishing touch that adds crunch and a tangy, salty twist to cut through sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting with this Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe depending on the occasion. Sometimes I switch up the caramel for salted caramel bits or swap hazelnut spread for almond butter if I want a slightly different nutty vibe. Feel free to make this recipe entirely your own!

Variation: Once, I tried adding a pinch of espresso powder to the dry ingredients—it boosted the chocolate flavor beautifully without tasting like coffee.
Dietary Modifications: For a gluten-free option, I swapped all-purpose flour for a 1:1 gluten-free blend with great success.
Seasonal Twist: Around the holidays, I sprinkle some cinnamon into the batter for a cozy hint without overpowering the chocolate.

Step-by-Step: How I Make Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe

Step 1: Melt Together the Chocolate and Butter with Love

Start by melting your butter along with the bittersweet and dark chocolates. I prefer microwaving in short 30-second bursts, stirring each time so nothing burns—this is key. Or, if you want to get fancy, a double boiler works just as well and feels a little more old-school. Let this mixture cool completely before adding it to your batter or it might scramble the eggs later. Trust me, patience here pays off.

Step 2: Mix the Dry Ingredients in a Separate Bowl

While your chocolate mixture cools, whisk together your flour, cocoa powder, baking powder, and salt. Mixing these first means when you add them to your wet ingredients, everything combines evenly for that perfect texture.

Step 3: Beat Eggs and Sugar Until Lovely and Fluffy

In your electric mixer, beat the sugar and eggs on high for about 4 minutes or until the mixture turns pale and fluffy—that’s the secret for light brownie cookies. Then, add in vanilla extract, cream cheese, and the cooled chocolate/butter blend, mixing for another minute or two. Scrape down the sides, so nothing is left behind—this step ensures every bite is full of flavor.

Step 4: Gently Fold in the Dry Ingredients and Chill the Dough

Now carefully fold the dry ingredients into the wet without overmixing—the batter will thicken nicely. Cover with plastic wrap and let it rest on your counter for 10-15 minutes. This rest period helps the dough firm up, making it easier to shape those stuffed cookies without your hands turning into a chocolatey mess.

Step 5: Assemble Your Gooey Stuffed Cookies

Preheat your oven to 350°F and line a baking sheet with parchment or a silicone mat. Grease your hands lightly with oil or cooking spray (this little trick saved me from dough disasters). Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Spoon in a scant teaspoon of chocolate hazelnut spread and place a milk chocolate caramel on top. Cover with another flattened tablespoon of dough and pinch the edges together tightly to seal in all that gooey goodness. Repeat until you’ve used all your dough.

Step 6: Bake and Add the Finishing Touch

Bake for 9-10 minutes. Your kitchen will smell incredible! Let the cookies cool on the sheet for about 5 minutes so they hold their shape, then get ready for the fun finale—dip or drizzle with melted dark chocolate and sprinkle lightly with that vibrant salted pomegranate sugar for a surprising crunch and pop of flavor.

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Pro Tips for Making Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe

Chill the Dough if It Gets Too Sticky: If your kitchen’s warm, pop the dough in the fridge for 10 minutes to make shaping easier.
Seal the Edges Thoroughly: The dough can be a bit soft, so press firmly to avoid caramel leaks during baking.
Make Salted Pomegranate Sugar Ahead: This takes a few hours to dry, so prepare it the day before to save time.
Use Fresh Ingredients: Fresh cream cheese and quality chocolate really make the flavors pop—don’t skip this!

How to Serve Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe

Garnishes

I’m all about that salted pomegranate sugar sprinkle—it adds just the right balance of sweetness and a slight tang that cuts the richness perfectly. Sometimes I add a few crushed toasted hazelnuts on top for an extra nutty crunch. It looks beautiful and tastes like a little love note on your cookie.

Side Dishes

These cookies pair wonderfully with a scoop of vanilla bean ice cream or a small glass of cold milk to mellow out their richness. I’ve also served them alongside fresh berries or a light espresso for a grown-up dessert twist that’s always a hit.

Creative Ways to Present

For special occasions, I arrange these Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe in a rustic wooden box or stack them on a cake stand decorated with fresh pomegranate seeds and edible flowers. They make perfect little gifts too—wrap a few up in parchment with twine, and you’ve got a home-baked treasure to brighten someone’s day.

Make Ahead and Storage

Storing Leftovers

I keep my leftover cookies in an airtight container at room temperature, and they stay wonderfully soft for up to four days. I find storing them in a single layer with parchment paper helps keep their beautiful chocolate glaze from sticking.

Freezing

These cookies freeze great! I flash freeze them on a baking sheet first, then transfer to a sealed freezer bag. When you’re ready for a treat, thaw them at room temperature. The gooey center is just as delicious after defrosting, making this a great make-ahead dessert option.

Reheating

To bring back that fresh-baked warmth, heat your cookie in the microwave for about 10 seconds or pop it in a 300°F oven for 5 minutes. This softens the caramel and chocolate center beautifully without overcooking the cookie itself.

FAQs

Can I make these cookies dairy-free?

Yes! Swap the butter for a dairy-free alternative like coconut oil or vegan butter, and use a dairy-free cream cheese substitute. Make sure to choose dairy-free chocolate and caramels as well; there are plenty of vegan chocolate hazelnut spreads that can work great here.
What if I don’t have hazelnut spread? Can I use something else?

Absolutely! Almond butter or peanut butter can be delicious alternatives. Just be mindful of the flavor shift—it won’t be the classic chocolate-hazelnut combo but still wonderfully nutty and rich.
How do I avoid caramel leaking out during baking?

Make sure to tightly seal the edges of your cookie dough around the caramel. Using slightly chilled dough helps, and gently pressing to seal each cookie gives you the best chance of keeping all that gooey goodness inside.
Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and keep it wrapped tightly in the fridge. Bring it to room temperature before shaping the cookies for easiest handling.
Is the salted pomegranate sugar necessary?

While not absolutely required, the salted pomegranate sugar adds an irresistible pop of flavor and texture that elevates the cookies beautifully. If you can’t find pomegranate juice or want to skip it, just a sprinkle of flaky sea salt works as a lovely finish.

Final Thoughts

Honestly, this Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe quickly became one of my all-time favorite desserts to share with friends and family. It feels fancy enough for a celebration but easy enough to whip up on a whim. The layers of chocolate, hazelnut, and caramel wrapped in a chewy brownie cookie shell make each bite pure joy. Give this recipe a try—you’ll be amazed how such simple ingredients and steps come together to create something so special.