Name: Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 4 ounces bittersweet chocolate, chopped (60% cocoa); 6 ounces dark chocolate, chopped + extra for dipping; 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/Dutch process cocoa powder; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 36 teaspoons chocolate hazelnut spread; 36 milk chocolate covered caramels; 2 tablespoons granulated sugar; 2 tablespoons flaky sea salt, divided; 1 teaspoon pomegranate juice; 1-2 drops red gel food coloring (optional)

Jump to Recipe· 4.6 from 25 reviews

Alright, friend, if you’re craving a treat that’s the ultimate mashup of everything delicious, you’re in for a real win. This Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe is my go-to when I want to impress or just indulge because, let’s be honest, sometimes you deserve a cookie that’s basically a mini dessert explosion. These cookies ooze rich chocolate, gooey caramel, and a hint of crunchy, salty pomegranate sugar that might just change your life. Trust me—you’ll want to save this recipe in your favorites.

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Why This Recipe Works

Layered Flavors: Dark chocolate, creamy hazelnut spread, and chewy caramel combine to create a complex, luxurious bite every time.
Perfect Texture Balance: Brownie-like softness meets cookie chewiness, with a satisfying crust and gooey center that I always crave.
Salted Pomegranate Sugar: This unique finishing touch cuts through the sweetness with a hint of saltiness and a pop of fruitiness—game changer!
No-Fail Dough: The dough firms up nicely before baking, making it easy to handle and seal around the fillings without any mess.

Chocolate Hazelnut Caramel Stuffed Brownie Cookies, decadent cookie recipes, indulgent dessert ideas, easy brownie cookie recipes, caramel filled 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 me tell you, this combination of ingredients is thoughtfully chosen to create brownies in cookie form—with a gooey surprise in the center. Using great quality dark chocolate and cream cheese gives the dough extra richness and moisture, while the salted pomegranate sugar adds that unexpected pop you’ll be talking about.

Unsalted butter: Helps control the recipe’s saltiness and adds deep creaminess when melted with chocolate.
Bittersweet and dark chocolate: Using both types balances sweet and bitter notes, creating that perfect intense chocolate flavor.
Eggs: These provide structure while contributing to the fudgy texture.
Granulated sugar: I love how this sweetens without weighing down the batter.
Vanilla extract: Enhances the chocolate flavor and rounds out the overall taste.
Cream cheese: This might surprise you, but it lends a subtle tang and velvety texture that sets these cookies apart from typical brownie cookies.
All-purpose flour: Gives enough structure to hold those fillings inside without drying out.
Dark cocoa powder: Boosts chocolate intensity and deepens the color beautifully.
Baking powder & salt: Help with the rise and balance of flavors.
Chocolate hazelnut spread: The star filling! Its creamy nuttiness pairs perfectly with chocolate and caramel.
Milk chocolate caramels: These little gems melt into buttery pools of caramel inside the cookie—heaven.
Salted pomegranate sugar: A homemade mix of sugar, flaky sea salt, and pomegranate juice that’s dried and dusted on top to add sparkle, salt, and fruity brightness.

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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

This recipe feels like a blank canvas that’s already stunning but begging to be personalized. I always nudge friends to experiment with different fillings or toppings—I’ve swapped out the hazelnut spread for peanut butter once, and it was just as dreamy!

Variation: If you want a little extra crunch, sprinkle chopped toasted hazelnuts inside or over the cookies before baking. It adds a homemade nutty crunch that’s irresistible.
Dietary modification: Try dairy-free chocolate and butter alternatives for vegan-friendly cookies—just expect a slightly different texture but still delicious.
Seasonal tweak: Around the holidays, I love adding a pinch of cinnamon or a splash of orange zest to the dough for festive warmth.

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

Step 1: Melt and Mix the Chocolate Base

Start by melting the butter with both the bittersweet and dark chocolate. I use my microwave in 30-second bursts, stirring each time until smooth—this keeps the chocolate from burning. You can also do it over a double boiler if you prefer. Once melted, set it aside to cool completely; this cooling step is key so you don’t end up scrambling the eggs when you mix everything.

Step 2: Mix Dry Ingredients

While your chocolate cools, whisk together the flour, cocoa powder, baking powder, and salt in a small bowl. Pre-mixing the dry ingredients makes sure everything gets evenly distributed, so your cookies bake up consistent every time.

Step 3: Beat Eggs, Sugar, and Cream Cheese

In your mixer, beat the eggs and sugar on high until light, fluffy, and pale—about four minutes. This step adds air and gives the cookies a lovely texture. Next, add the vanilla, cream cheese, and your cooled chocolate mixture. Keep beating until combined, then scrape down the sides of the bowl to catch anything hiding—love those thorough little steps!

Step 4: Fold in Dry Ingredients and Rest Dough

Using a spatula, gently fold in the dry ingredients just until mixed—don’t overwork the batter or you’ll lose that tender texture. Cover the bowl with plastic wrap and let the dough rest on your counter for about 10-15 minutes. It firms up nicely, which makes shaping these filled beauties way easier.

Step 5: Assemble and Bake Your Stuffed Brownie Cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Grease your hands with a little canola oil or use water to prevent sticking. Scoop about a tablespoon of dough, flatten it slightly into a round, then add a scant teaspoon of hazelnut spread and one chocolate-covered caramel on top. Cover with another tablespoon of dough, flatten that slightly, then pinch the edges to seal everything inside. Repeat until all the dough is used.

Bake for 9-10 minutes. Don’t overbake—you want these fudgy, gooey inside. Let them cool on the sheet for 5 minutes to firm up so they don’t fall apart when you pick them up.

Step 6: Dip, Drizzle, and Sprinkle for the Finish

Once cooled enough to handle (but still slightly warm), dip or drizzle the cookies with melted dark chocolate—you can be as fancy or casual as you want. Then finish with a very light sprinkle of that homemade salted pomegranate sugar. The saltiness and fruity notes bring these cookies to a whole new level. Eat warm if you can resist, or store them and savor later.

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Pro Tips for Making Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe

Cool the Chocolate Fully: Melting chocolate is delicate; letting it cool before combining ensures the eggs don’t scramble and your batter stays smooth.
Don’t Skip Dough Resting: Resting the dough helps it firm up for easier shaping and prevents fillings from leaking out while baking.
Seal Edges Well: Pinch dough edges carefully to keep the caramel from escaping and avoid sticky oven disasters.
Watch Baking Time Closely: These cookies turn from perfect to overbaked quickly, so pull them as soon as edges set but centers remain soft.

How to Serve Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe

Garnishes

I personally always top with that salted pomegranate sugar—it’s the magic touch that keeps people asking for more! For a little flair, try grating some extra dark chocolate or scattering a few toasted hazelnut pieces over the warm cookies right off the baking sheet.

Side Dishes

Serve these with a simple glass of cold milk or a rich latte to complement the deep chocolate and caramel flavors. At my last gathering, a scoop of vanilla bean ice cream alongside these cookies was an absolute crowd-pleaser—the mix of warm gooey cookie and cold creamy ice cream is pure bliss.

Creative Ways to Present

For birthdays or holidays, I like arranging these cookies with assorted chocolates and fresh fruit on a beautiful platter with edible flowers or sprigs of mint. If you’re feeling fancy, drizzle extra melted chocolate in zigzags over a stacked tower of cookies for that “wow” factor.

Make Ahead and Storage

Storing Leftovers

I’ve found the best way to keep these cookies fresh is in an airtight container at room temperature for up to four days. The texture stays delightfully chewy, and the fillings remain gooey. If you want to keep them longer, freezing is your friend.

Freezing

Wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. Frozen this way, they keep well for about 2 months. When you’re ready to enjoy, let them thaw at room temperature—easy peasy and just as delicious.

Reheating

To revive that fresh-baked feel, pop a cookie or two in the microwave for 10-15 seconds or warm in a low oven for 5 minutes wrapped loosely in foil. You’ll get that melty caramel and hazelnut center back along with soft, warm cookie edges. A total treat.

FAQs

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that’s designed to replace wheat flour 1:1. Just be sure to check that your cocoa powder and other ingredients are gluten-free as well. The texture might be slightly different but still incredibly tasty.
What can I use instead of chocolate-covered caramels?

If you don’t have chocolate-covered caramels, soft caramels will work fine, or even a small piece of caramel candy. You could also try caramel sauce piped inside, but be careful to seal cookies tightly to avoid leaks.
Can I prepare the dough ahead of time?

Yes! After mixing, wrap the dough tightly and refrigerate up to 24 hours. Let it soften slightly at room temperature before shaping and baking for best results.
What if I don’t have pomegranate juice for the sugar topping?

No worries! The pomegranate sugar is a special touch, but you can omit the juice and food coloring and simply use salted sugar sprinkled on top for a similar salty-sweet effect.
How do I prevent the caramel from leaking out while baking?

The key is to pinch cookie edges tightly when sealing the dough around the hazelnut spread and caramel. Also, resting the dough before baking helps it hold shape better and reduce leaks.

Final Thoughts

This Chocolate Hazelnut Caramel Stuffed Brownie Cookies Recipe is a little slice of heaven that I’m so excited to share with you. They take a bit of care, but the results? Seriously worth every minute. Treat yourself, wow your guests, or bake them as a sweet surprise for someone special. Once you try making these, I bet you’ll find yourself coming back for the recipe again and again—just like I do. Happy baking, friend!