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Caramel Stuffed Brownie Cookies Irresistible Treat

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- 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 tsp vanilla extract To make these cookies, start with unsalted butter. It gives a rich taste. Next, use brown sugar for a deep flavor. Granulated sugar adds sweetness. Two large eggs help bind everything together. Don’t forget the vanilla extract for a lovely aroma. - 1 cup all-purpose flour - 1/2 cup cocoa powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 cup semi-sweet chocolate chips For the dry mix, all-purpose flour is key. It gives structure to your cookies. Cocoa powder adds that dark, brownie taste. Baking soda helps them rise, while salt enhances the flavors. Finally, semi-sweet chocolate chips provide delightful pockets of melty chocolate. - 1 cup soft caramel candies, unwrapped (or caramel sauce) - Sea salt for sprinkling (optional) Now for the star of the show: the caramel filling! Use soft caramel candies for a gooey center. You can also opt for caramel sauce if you prefer. An optional sprinkle of sea salt on top brings a nice contrast to the sweet caramel. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This makes sure your cookies bake evenly. While the oven heats up, line two baking sheets with parchment paper. This helps cookies not stick and makes for easy cleanup. In a large bowl, combine 1 cup of melted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix them well until they look smooth. Add in 2 large eggs one at a time. Stir well after each egg. Then, pour in 2 teaspoons of vanilla extract to give your cookies a sweet aroma. Take a separate bowl and whisk together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking these helps to spread the dry ingredients evenly. This step is key for a consistent cookie texture. Now, gradually add the dry mix to the wet mixture. Stir gently until they just combine. Don’t worry if it looks a bit lumpy; that’s okay! Next, fold in 1 cup of semi-sweet chocolate chips. This adds a tasty chocolate burst in every bite. Take a spoonful of dough and flatten it in your palm. Put a few pieces of soft caramel candies in the center. Then, grab another spoonful of dough, flatten it, and place it on top of the caramel. Pinch the edges to seal it tight. Roll the filled dough into a ball and place it on the lined baking sheets. Bake the cookies in the preheated oven for 10 to 12 minutes. You want them to be set but slightly underbaked in the center. They will firm up as they cool. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack. If you like, sprinkle a little sea salt on top for a tasty twist. - Achieving the right texture: For a soft and chewy cookie, mix your wet ingredients well. You want that creamy look. When you add the dry mix, be gentle. Stop mixing when you can no longer see flour. This helps keep the cookies soft. - Avoiding overmixing: Overmixing can make your cookies tough. Once you add the dry mix, stir just enough to blend. A few lumps are okay. - Types of caramel to use: You can use soft caramel candies or caramel sauce. If you use candies, unwrap them first. They melt beautifully in the cookie. Sauce can be drizzled in for a gooey center. - Sealing the dough properly: To keep the caramel inside, pinch the edges of the dough. Make sure it’s well sealed. This prevents leaks while baking. - How to check for doneness: After baking for 10-12 minutes, look for a set edge. The center should be slightly soft. This is key. They will firm up as they cool. - Cooling tips for texture: Let the cookies cool on the baking sheet for 5 minutes. This helps them finish baking. Then, move them to a wire rack to cool completely. This keeps them from getting soggy. Pro Tips Use Chilled Dough: Chilling your cookie dough for at least 30 minutes can help improve the texture and prevent the cookies from spreading too much while baking. Experiment with Caramel: If you prefer a more intense caramel flavor, try using caramel sauce instead of candies. Just be sure to adjust the amount to prevent excessive moisture in the dough. Don't Overbake: To maintain a fudgy center, keep an eye on the baking time. It's better to underbake slightly, as the cookies will continue to set after coming out of the oven. Sea Salt Finish: A sprinkle of flaky sea salt right after baking enhances the sweetness of the cookies and adds a delightful contrast to the rich chocolate and caramel. {{image_2}} You can change the filling to make these cookies even more fun. Try adding chocolate or peanut butter cups inside the cookie. Just place them in the center with the caramel. It adds a nice surprise. Using flavored caramels is another great idea. You can find caramels with sea salt, vanilla, or even coffee flavors. This can give your cookies an extra kick. Just unwrap them and pop them in the center of the dough. If you need gluten-free cookies, use gluten-free flour instead of all-purpose flour. It works well in this recipe. You might need to adjust the baking time slightly. For a vegan version, swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based butter instead of regular butter. Both options taste great! Adding nuts or spices can change the cookie game. You can fold in chopped walnuts or pecans for a crunchy texture. A pinch of cinnamon or nutmeg can also bring warmth to the flavor. Don't forget to experiment with extracts. Besides vanilla, try almond or coconut extract. These can add a unique twist to your cookies. Just a little goes a long way! To keep your caramel stuffed brownie cookies fresh, store them at room temperature. Use an airtight container for best results. This helps keep them soft and chewy. You can also line the container with parchment paper. This prevents the cookies from sticking together. You can freeze unbaked cookie dough for later use. Scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour. Then, transfer the frozen dough balls to a zip-top bag. This way, you can bake fresh cookies anytime! To freeze baked cookies, let them cool completely first. Place them in an airtight container or a zip-top bag. Make sure to separate layers with parchment paper to avoid sticking. They will last up to three months in the freezer. To warm your cookies, the best method is the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This will make them warm and soft again. You can also use the microwave for a quick fix. Heat cookies for about 10-15 seconds. Be careful not to overdo it; you want to keep the texture chewy, not hard. To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They stay fresh for about five days at room temperature. If you want them even longer, freeze them. They can last up to three months in the freezer. Yes, you can use different sugars. Brown sugar gives your cookies a chewy texture. It also adds a rich flavor. Granulated sugar makes them crispier. You can even mix both for a unique taste! Use gluten-free flour as a substitute. Almond flour or a store-bought gluten-free blend works well. Just make sure it has a binding agent, like xanthan gum, for the best texture. If you don’t have caramel, try using chocolate ganache or peanut butter. You can also use fruit preserves for a fruity twist. Each filling brings its unique flavor to the cookie. Watch for the edges to look set while the center remains soft. The cookies will puff up slightly. When they cool, they will firm up. If they appear too dry, they may be overbaked. This article guides you through making delicious caramel-stuffed brownie cookies. We covered essential ingredients, from butter to chocolate chips, and shared step-by-step instructions. You learned tips for perfecting your dough and ways to store your cookies for later. Now, it's time to enjoy your treats! Experiment with fillings and flavors to make these cookies your own. Happy baking!

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If you’re looking for a treat that combines rich brownie goodness with gooey caramel, you’ve hit the jackpot! These Caramel Stuffed Brownie Cookies are not just a dessert; they are an experience. With simple ingredients and easy steps, you can whip up cookies that are perfect for any occasion. Join me as I guide you through making these irresistible delights that will have everyone coming back for more!

Why I Love This Recipe

  1. Irresistible Combination: The rich chocolate brownie base combined with a gooey caramel center creates a dessert that is absolutely decadent and satisfying.
  2. Quick and Easy: This recipe takes only 30 minutes from start to finish, making it perfect for a last-minute treat or when you’re craving something sweet.
  3. Customizable: You can easily switch out the caramel for other fillings like peanut butter or Nutella, allowing for endless flavor variations.
  4. Perfect for Sharing: With 18 cookies in one batch, they’re great for parties, gatherings, or simply to share with family and friends.

Ingredients

Main Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract

To make these cookies, start with unsalted butter. It gives a rich taste. Next, use brown sugar for a deep flavor. Granulated sugar adds sweetness. Two large eggs help bind everything together. Don’t forget the vanilla extract for a lovely aroma.

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips

For the dry mix, all-purpose flour is key. It gives structure to your cookies. Cocoa powder adds that dark, brownie taste. Baking soda helps them rise, while salt enhances the flavors. Finally, semi-sweet chocolate chips provide delightful pockets of melty chocolate.

Caramel Filling

  • 1 cup soft caramel candies, unwrapped (or caramel sauce)
  • Sea salt for sprinkling (optional)

Now for the star of the show: the caramel filling! Use soft caramel candies for a gooey center. You can also opt for caramel sauce if you prefer. An optional sprinkle of sea salt on top brings a nice contrast to the sweet caramel.

Step-by-Step Instructions

Preheat the Oven

First, you need to preheat your oven to 350°F (175°C). This makes sure your cookies bake evenly. While the oven heats up, line two baking sheets with parchment paper. This helps cookies not stick and makes for easy cleanup.

Mixing Wet Ingredients

In a large bowl, combine 1 cup of melted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix them well until they look smooth. Add in 2 large eggs one at a time. Stir well after each egg. Then, pour in 2 teaspoons of vanilla extract to give your cookies a sweet aroma.

Combining Dry Ingredients

Take a separate bowl and whisk together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking these helps to spread the dry ingredients evenly. This step is key for a consistent cookie texture.

Mixing Wet and Dry

Now, gradually add the dry mix to the wet mixture. Stir gently until they just combine. Don’t worry if it looks a bit lumpy; that’s okay! Next, fold in 1 cup of semi-sweet chocolate chips. This adds a tasty chocolate burst in every bite.

Preparing Caramel Filling

Take a spoonful of dough and flatten it in your palm. Put a few pieces of soft caramel candies in the center. Then, grab another spoonful of dough, flatten it, and place it on top of the caramel. Pinch the edges to seal it tight. Roll the filled dough into a ball and place it on the lined baking sheets.

Baking the Cookies

Bake the cookies in the preheated oven for 10 to 12 minutes. You want them to be set but slightly underbaked in the center. They will firm up as they cool. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack. If you like, sprinkle a little sea salt on top for a tasty twist.

Tips & Tricks

Perfecting the Cookie Dough

  • Achieving the right texture: For a soft and chewy cookie, mix your wet ingredients well. You want that creamy look. When you add the dry mix, be gentle. Stop mixing when you can no longer see flour. This helps keep the cookies soft.
  • Avoiding overmixing: Overmixing can make your cookies tough. Once you add the dry mix, stir just enough to blend. A few lumps are okay.

Caramel Tips

  • Types of caramel to use: You can use soft caramel candies or caramel sauce. If you use candies, unwrap them first. They melt beautifully in the cookie. Sauce can be drizzled in for a gooey center.
  • Sealing the dough properly: To keep the caramel inside, pinch the edges of the dough. Make sure it’s well sealed. This prevents leaks while baking.

Baking Tips

  • How to check for doneness: After baking for 10-12 minutes, look for a set edge. The center should be slightly soft. This is key. They will firm up as they cool.
  • Cooling tips for texture: Let the cookies cool on the baking sheet for 5 minutes. This helps them finish baking. Then, move them to a wire rack to cool completely. This keeps them from getting soggy.

Pro Tips

  1. Use Chilled Dough: Chilling your cookie dough for at least 30 minutes can help improve the texture and prevent the cookies from spreading too much while baking.
  2. Experiment with Caramel: If you prefer a more intense caramel flavor, try using caramel sauce instead of candies. Just be sure to adjust the amount to prevent excessive moisture in the dough.
  3. Don’t Overbake: To maintain a fudgy center, keep an eye on the baking time. It’s better to underbake slightly, as the cookies will continue to set after coming out of the oven.
  4. Sea Salt Finish: A sprinkle of flaky sea salt right after baking enhances the sweetness of the cookies and adds a delightful contrast to the rich chocolate and caramel.

Variations

Different Fillings

You can change the filling to make these cookies even more fun. Try adding chocolate or peanut butter cups inside the cookie. Just place them in the center with the caramel. It adds a nice surprise.

Using flavored caramels is another great idea. You can find caramels with sea salt, vanilla, or even coffee flavors. This can give your cookies an extra kick. Just unwrap them and pop them in the center of the dough.

Dietary Adjustments

If you need gluten-free cookies, use gluten-free flour instead of all-purpose flour. It works well in this recipe. You might need to adjust the baking time slightly.

For a vegan version, swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based butter instead of regular butter. Both options taste great!

Flavor Additions

Adding nuts or spices can change the cookie game. You can fold in chopped walnuts or pecans for a crunchy texture. A pinch of cinnamon or nutmeg can also bring warmth to the flavor.

Don’t forget to experiment with extracts. Besides vanilla, try almond or coconut extract. These can add a unique twist to your cookies. Just a little goes a long way!

Storage Info

Storing Baked Cookies

To keep your caramel stuffed brownie cookies fresh, store them at room temperature. Use an airtight container for best results. This helps keep them soft and chewy. You can also line the container with parchment paper. This prevents the cookies from sticking together.

Freezing Instructions

You can freeze unbaked cookie dough for later use. Scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour. Then, transfer the frozen dough balls to a zip-top bag. This way, you can bake fresh cookies anytime!

To freeze baked cookies, let them cool completely first. Place them in an airtight container or a zip-top bag. Make sure to separate layers with parchment paper to avoid sticking. They will last up to three months in the freezer.

Reheating Tips

To warm your cookies, the best method is the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This will make them warm and soft again.

You can also use the microwave for a quick fix. Heat cookies for about 10-15 seconds. Be careful not to overdo it; you want to keep the texture chewy, not hard.

FAQs

What is the best way to store caramel stuffed brownie cookies?

To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They stay fresh for about five days at room temperature. If you want them even longer, freeze them. They can last up to three months in the freezer.

Can I use different types of sugar?

Yes, you can use different sugars. Brown sugar gives your cookies a chewy texture. It also adds a rich flavor. Granulated sugar makes them crispier. You can even mix both for a unique taste!

How can I make these cookies without gluten?

Use gluten-free flour as a substitute. Almond flour or a store-bought gluten-free blend works well. Just make sure it has a binding agent, like xanthan gum, for the best texture.

What can I substitute for caramel?

If you don’t have caramel, try using chocolate ganache or peanut butter. You can also use fruit preserves for a fruity twist. Each filling brings its unique flavor to the cookie.

How do I know when the cookies are done baking?

Watch for the edges to look set while the center remains soft. The cookies will puff up slightly. When they cool, they will firm up. If they appear too dry, they may be overbaked.

This article guides you through making delicious caramel-stuffed brownie cookies. We covered essential ingredients, from butter to chocolate chips, and shared step-by-step instructions. You learned tips for perfecting your dough and ways to store your cookies for later.

Now, it’s time to enjoy your treats! Experiment with fillings and flavors to make these cookies your own. Happy bakin

- 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 tsp vanilla extract To make these cookies, start with unsalted butter. It gives a rich taste. Next, use brown sugar for a deep flavor. Granulated sugar adds sweetness. Two large eggs help bind everything together. Don’t forget the vanilla extract for a lovely aroma. - 1 cup all-purpose flour - 1/2 cup cocoa powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 cup semi-sweet chocolate chips For the dry mix, all-purpose flour is key. It gives structure to your cookies. Cocoa powder adds that dark, brownie taste. Baking soda helps them rise, while salt enhances the flavors. Finally, semi-sweet chocolate chips provide delightful pockets of melty chocolate. - 1 cup soft caramel candies, unwrapped (or caramel sauce) - Sea salt for sprinkling (optional) Now for the star of the show: the caramel filling! Use soft caramel candies for a gooey center. You can also opt for caramel sauce if you prefer. An optional sprinkle of sea salt on top brings a nice contrast to the sweet caramel. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This makes sure your cookies bake evenly. While the oven heats up, line two baking sheets with parchment paper. This helps cookies not stick and makes for easy cleanup. In a large bowl, combine 1 cup of melted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix them well until they look smooth. Add in 2 large eggs one at a time. Stir well after each egg. Then, pour in 2 teaspoons of vanilla extract to give your cookies a sweet aroma. Take a separate bowl and whisk together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking these helps to spread the dry ingredients evenly. This step is key for a consistent cookie texture. Now, gradually add the dry mix to the wet mixture. Stir gently until they just combine. Don’t worry if it looks a bit lumpy; that’s okay! Next, fold in 1 cup of semi-sweet chocolate chips. This adds a tasty chocolate burst in every bite. Take a spoonful of dough and flatten it in your palm. Put a few pieces of soft caramel candies in the center. Then, grab another spoonful of dough, flatten it, and place it on top of the caramel. Pinch the edges to seal it tight. Roll the filled dough into a ball and place it on the lined baking sheets. Bake the cookies in the preheated oven for 10 to 12 minutes. You want them to be set but slightly underbaked in the center. They will firm up as they cool. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack. If you like, sprinkle a little sea salt on top for a tasty twist. - Achieving the right texture: For a soft and chewy cookie, mix your wet ingredients well. You want that creamy look. When you add the dry mix, be gentle. Stop mixing when you can no longer see flour. This helps keep the cookies soft. - Avoiding overmixing: Overmixing can make your cookies tough. Once you add the dry mix, stir just enough to blend. A few lumps are okay. - Types of caramel to use: You can use soft caramel candies or caramel sauce. If you use candies, unwrap them first. They melt beautifully in the cookie. Sauce can be drizzled in for a gooey center. - Sealing the dough properly: To keep the caramel inside, pinch the edges of the dough. Make sure it’s well sealed. This prevents leaks while baking. - How to check for doneness: After baking for 10-12 minutes, look for a set edge. The center should be slightly soft. This is key. They will firm up as they cool. - Cooling tips for texture: Let the cookies cool on the baking sheet for 5 minutes. This helps them finish baking. Then, move them to a wire rack to cool completely. This keeps them from getting soggy. Pro Tips Use Chilled Dough: Chilling your cookie dough for at least 30 minutes can help improve the texture and prevent the cookies from spreading too much while baking. Experiment with Caramel: If you prefer a more intense caramel flavor, try using caramel sauce instead of candies. Just be sure to adjust the amount to prevent excessive moisture in the dough. Don't Overbake: To maintain a fudgy center, keep an eye on the baking time. It's better to underbake slightly, as the cookies will continue to set after coming out of the oven. Sea Salt Finish: A sprinkle of flaky sea salt right after baking enhances the sweetness of the cookies and adds a delightful contrast to the rich chocolate and caramel. {{image_2}} You can change the filling to make these cookies even more fun. Try adding chocolate or peanut butter cups inside the cookie. Just place them in the center with the caramel. It adds a nice surprise. Using flavored caramels is another great idea. You can find caramels with sea salt, vanilla, or even coffee flavors. This can give your cookies an extra kick. Just unwrap them and pop them in the center of the dough. If you need gluten-free cookies, use gluten-free flour instead of all-purpose flour. It works well in this recipe. You might need to adjust the baking time slightly. For a vegan version, swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based butter instead of regular butter. Both options taste great! Adding nuts or spices can change the cookie game. You can fold in chopped walnuts or pecans for a crunchy texture. A pinch of cinnamon or nutmeg can also bring warmth to the flavor. Don't forget to experiment with extracts. Besides vanilla, try almond or coconut extract. These can add a unique twist to your cookies. Just a little goes a long way! To keep your caramel stuffed brownie cookies fresh, store them at room temperature. Use an airtight container for best results. This helps keep them soft and chewy. You can also line the container with parchment paper. This prevents the cookies from sticking together. You can freeze unbaked cookie dough for later use. Scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour. Then, transfer the frozen dough balls to a zip-top bag. This way, you can bake fresh cookies anytime! To freeze baked cookies, let them cool completely first. Place them in an airtight container or a zip-top bag. Make sure to separate layers with parchment paper to avoid sticking. They will last up to three months in the freezer. To warm your cookies, the best method is the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This will make them warm and soft again. You can also use the microwave for a quick fix. Heat cookies for about 10-15 seconds. Be careful not to overdo it; you want to keep the texture chewy, not hard. To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They stay fresh for about five days at room temperature. If you want them even longer, freeze them. They can last up to three months in the freezer. Yes, you can use different sugars. Brown sugar gives your cookies a chewy texture. It also adds a rich flavor. Granulated sugar makes them crispier. You can even mix both for a unique taste! Use gluten-free flour as a substitute. Almond flour or a store-bought gluten-free blend works well. Just make sure it has a binding agent, like xanthan gum, for the best texture. If you don’t have caramel, try using chocolate ganache or peanut butter. You can also use fruit preserves for a fruity twist. Each filling brings its unique flavor to the cookie. Watch for the edges to look set while the center remains soft. The cookies will puff up slightly. When they cool, they will firm up. If they appear too dry, they may be overbaked. This article guides you through making delicious caramel-stuffed brownie cookies. We covered essential ingredients, from butter to chocolate chips, and shared step-by-step instructions. You learned tips for perfecting your dough and ways to store your cookies for later. Now, it's time to enjoy your treats! Experiment with fillings and flavors to make these cookies your own. Happy baking!

Decadent Caramel Stuffed Brownie Cookies

Delicious brownie cookies filled with gooey caramel, perfect for satisfying your sweet tooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 2 cocoa powder
  • 1 2 baking soda
  • 1 2 salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup soft caramel candies, unwrapped
  • optional Sea salt for sprinkling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined. Add in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips until evenly distributed throughout the dough.
  • Take a spoonful of cookie dough and flatten it in your palm. Place a few pieces of caramel in the center, then take another spoonful of dough, flatten it, and place it on top of the caramel. Pinch the edges to seal the caramel inside. Roll gently into a ball and place on the prepared baking sheets.
  • Bake in the preheated oven for 10-12 minutes, or until the cookies are set and just slightly underbaked in the center. They will continue to cook on the baking sheet after being removed from the oven.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Optionally, sprinkle with sea salt while they are still warm for an extra flavor boost.

Notes

For an extra flavor boost, sprinkle with sea salt while still warm.
Keyword brownies, caramel, cookies, dessert

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