Description
Delight in these Chocolate Hazelnut and Caramel Stuffed Brownie Cookies topped with vibrant salted pomegranate sugar. Rich, fudgy, and filled with gooey chocolate hazelnut spread and milk chocolate caramel centers, these cookies blend decadent flavors and textures with a burst of sweet and salty crunch.
Ingredients
Scale
Cookies
- 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
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)
Instructions
- Prepare Salted Pomegranate Sugar: In a mixing bowl, combine granulated sugar and 1 tablespoon of flaky sea salt. Add pomegranate juice and optional red gel food coloring. Use your hands to thoroughly mix until the sugar is evenly colored red or pink. Spread the mixture evenly on a cookie sheet and allow to dry at room temperature for 2 to 3 hours. Once dry, mix in the remaining tablespoon of sea salt. Transfer to a jar and seal.
- Melt Chocolate and Butter: In a microwave-safe bowl or glass measuring cup, melt together the butter, bittersweet chocolate, and dark chocolate in 30-second increments, stirring until fully melted. Set aside and allow to cool completely. Alternatively, melt using a double boiler.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, cocoa powder, salt, and baking powder. Set aside.
- Beat Eggs and Sugar: Using an electric mixer, beat the granulated sugar and eggs on high speed until the mixture is pale, light, and fluffy, about 4 minutes.
- Combine Wet Ingredients: Add vanilla extract, softened cream cheese, and the cooled melted chocolate mixture to the egg mixture. Beat on medium speed for 1 to 2 minutes until fully combined. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate Dry Ingredients: Fold the dry ingredient mixture into the wet batter using a large spatula until thoroughly combined. Cover the dough with plastic wrap and let it rest at room temperature for 10 to 15 minutes to slightly stiffen.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Line an ungreased baking sheet with parchment paper or a silicone baking mat.
- Assemble Cookies: Lightly grease your hands with canola oil, cooking spray, or water. Scoop about 1 tablespoon of dough and flatten it into a round. Place a scant teaspoon of chocolate hazelnut spread in the center, then add one milk chocolate covered caramel. Scoop another tablespoon of dough, flatten it gently, and place it over the filling. Seal the edges together carefully to encase the filling. Repeat with remaining dough.
- Bake Cookies: Arrange the stuffed dough balls on the prepared baking sheet and bake for 10 minutes. Remove from oven and allow to cool on the baking sheet for about 5 minutes.
- Dip and Garnish: Once the cookies are cool enough to handle, lightly dip or drizzle them with melted dark chocolate. Immediately sprinkle the cookies lightly with the prepared salted pomegranate sugar. Serve warm or allow to cool completely.
- Store: Store cooled cookies in an airtight container for up to four days to maintain freshness and texture.
Notes
- To melt chocolate, use a microwave or double boiler for best results and avoid burning.
- Greasing hands with oil or water prevents dough from sticking and makes shaping easier.
- Allowing the dough to rest helps it stiffen for easier handling and better shape retention during baking.
- The salted pomegranate sugar adds a unique sweet-salty flavor and a beautiful garnish, but you can substitute with coarse sugar mixed with flaky salt if needed.
- Store cookies in an airtight container at room temperature, and they are best enjoyed within four days.
- For extra chocolate coating, dip fully cooled cookies in melted dark chocolate rather than drizzling for a more uniform finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
