Crinkly Caramel Stuffed Brownie Cookies
Shout out to Dove Chocolate covered caramels! They make this cookie/brownie what it is and that's delicious!!! There's a touch of coffee flavor in these that give just a hint of coziness and warmth on a cold day. A family favorite for sure!
Makes approx. 24
prep time 20 minutes
cook time 10 minutes
total time 1 hour 30 minutes
Nutritional Information:
calories 227 kcal
Cannabis Infusion:
- You can use your canna-butter here and depending on the potency you'd like, you can do partial canna butter and partial plain jane butter (that is butter without cannabis in it)
- If you use a cannabis oil, you can mix it in with the butter, eggs and vanilla extract and beat in an electric blender until blended. This is my preferred method when I don't want to taste any of the cannabis flavors.
- You could also use your canna-flour here as well as your canna-vanilla if you have that already mixed up
The Stuff You'll Need:
- 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
Pay Attention to the Directions:
Preheat oven to 350 degrees
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.
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. Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
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.
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.
RECIPE 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.
Preheat oven to 350 degrees
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.
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. Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
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.
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.
RECIPE 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.
