Description
These decadent Chocolate Hazelnut and Caramel Stuffed Brownie Cookies are rich, fudgy, and filled with creamy hazelnut spread and gooey caramel centers. Topped with a unique salted pomegranate sugar for a perfect balance of sweet and salty, these cookies make an irresistible treat for any chocolate lover.
Ingredients
Scale
Salted Pomegranate Sugar
- 2 tablespoons granulated sugar
- 2 tablespoons flaky sea salt, divided
- 1 teaspoon pomegranate juice
- 1-2 drops red gel food coloring (optional)
Chocolate Hazelnut and Caramel Stuffed Brownie Cookies
- 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
Instructions
- Prepare Salted Pomegranate Sugar: In a mixing bowl, combine 2 tablespoons sugar and 1 tablespoon flaky sea salt. Add pomegranate juice and red gel food coloring (if using). Mix with your hands until sugar is evenly colored. Spread mixture evenly on a cookie sheet and let dry at room temperature for 2-3 hours. Once dry, mix in the remaining 1 tablespoon flaky sea salt. Store in a sealed jar.
- Melt Chocolate and Butter: In a microwave-safe bowl or glass measuring cup, melt butter, bittersweet chocolate, and dark chocolate by microwaving in 30-second increments, stirring until fully melted and smooth. Set aside to cool completely. Alternatively, melt over a double boiler.
- Mix Dry Ingredients: In a small bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
- Beat Eggs and Sugar: In an electric mixer bowl, beat sugar and eggs on high speed until pale, light, and fluffy, about 4 minutes. Add vanilla extract, cream cheese, and cooled melted chocolate mixture. Beat for an additional 1-2 minutes until combined. Scrape down sides of the bowl to ensure even mixing.
- Incorporate Dry Ingredients: Using a large spatula, gently stir in the dry ingredients until fully incorporated. Cover the dough with plastic wrap and let rest at room temperature for 10-15 minutes to allow it to firm up slightly.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350 degrees Fahrenheit. Line an ungreased baking sheet with parchment paper or a silicone baking mat. Lightly grease your hands with canola oil, cooking spray, or water to prevent sticking.
- Assemble Cookies: Scoop about 1 tablespoon of dough and flatten slightly into a round. Place 1 scant teaspoon of hazelnut spread in the center, then add one milk chocolate covered caramel. Scoop another tablespoon of dough, flatten it, and place it over the filling. Seal the edges by pinching the dough together. Repeat until all dough is used, creating 36 stuffed cookies.
- Bake Cookies: Bake in the preheated oven for 10 minutes until edges are set but centers remain soft. Remove from oven and let cool on the baking sheet for about 5 minutes.
- Dip and Sprinkle: When cookies are cool enough to handle, lightly dip or drizzle them with melted dark chocolate. Immediately sprinkle very lightly with the prepared salted pomegranate sugar.
- Serve and Store: Enjoy cookies warm or let them cool completely. Store in an airtight container at room temperature for up to four days for best freshness.
Notes
- To melt chocolate and butter without a microwave, use a double boiler on low heat to avoid burning.
- Cream cheese ensures a moist, rich texture in the brownie cookie dough.
- If you don’t have gel food coloring for the pomegranate sugar, omit it and the sugar will have a natural pink hue from the juice.
- Greasing your hands when shaping cookies prevents dough from sticking and makes assembly easier.
- For best results, use high-quality bittersweet and dark chocolate with at least 60% cacao content.
- Store leftover cookies in an airtight container at room temperature and consume within four days to retain freshness and texture.
- You can substitute milk chocolate covered caramels with caramel bits or soft caramel squares if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
