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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chocolate chips - 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/2 cup caramel sauce (store-bought or homemade) - Sea salt for sprinkling When I create Caramel Brownie Stuffed Cookies, I love to gather all my ingredients first. This makes the process smooth and fun. For the cookies, you need butter, brown sugar, granulated sugar, an egg, and vanilla extract. Mixing these will give you a fluffy base. Then, you add flour, baking soda, and salt. Don't forget the chocolate chips; they add a nice touch. Next, for the brownie filling, you'll need more butter and sugar. The eggs and vanilla will mix in, along with cocoa powder, flour, and a bit of salt. This filling makes the cookies extra special. Finally, the caramel drizzle is simple. You can use store-bought caramel sauce or make your own. A sprinkle of sea salt on top makes everything pop. All these ingredients come together to make a treat that is hard to resist! To start, preheat your oven to 350°F (175°C). This ensures even baking for your brownies. Next, grab a medium saucepan and melt ½ cup of unsalted butter over low heat. Once it's melted, take it off the heat and stir in 1 cup of granulated sugar. Then, add 2 large eggs and 1 teaspoon of vanilla extract. Mix until everything blends well. After that, add in ⅓ cup of unsweetened cocoa powder, ½ cup of all-purpose flour, and ¼ teaspoon of salt. Stir until just mixed. Pour this brownie batter into a greased 8x8 inch baking dish and spread it out evenly. Bake for about 20-25 minutes. You want a toothpick to come out mostly clean. After baking, let your brownies cool completely. Cut them into small squares, about 1 inch each, and set them aside. Now, let’s make the cookie dough. In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Mix until it looks light and fluffy. Next, beat in 1 large egg and 1 teaspoon of vanilla extract. Make sure it's well incorporated. In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mix to your wet ingredients. Mix until just combined, then fold in 1 cup of chocolate chips. Now comes the fun part. Take about 2 tablespoons of cookie dough and flatten it in your palm. Place one brownie square in the center. Wrap the dough around the brownie, sealing it tightly. Roll it into a ball and place it on a baking sheet lined with parchment paper. Repeat this with the rest of the dough and brownies. Preheat the oven to 350°F (175°C) again if needed. Bake your stuffed cookies for 12-15 minutes. Look for golden brown edges, but be careful not to overbake. You want the brownie center to stay gooey. After baking, let the cookies cool on the baking sheet for about 5 minutes. Once your cookies have cooled slightly, it’s time to drizzle them with caramel. Take ½ cup of caramel sauce and drizzle it warmly over each cookie. For a finishing touch, sprinkle a pinch of sea salt on top. This will take your cookies to the next level of deliciousness. To make the best cookies, avoid overmixing the dough. Overmixing can make the cookies tough. Mix just until the flour disappears. This way, your cookies will stay soft and chewy. Keeping the brownie centers gooey is key. Bake the brownie filling until it’s just set. This helps keep the inside nice and soft. When you wrap the cookie dough around the brownie, seal it tightly. This keeps the gooey goodness inside. You can add nuts or extra chocolate chips to the cookie dough. Chopped walnuts or pecans give a nice crunch. More chocolate chips make each bite even richer. For fun, try different fillings. Use peanut butter or even cookie dough in the center. Each change gives a new twist to your cookies. Serve your cookies warm on a rustic wooden board. This makes them look inviting and homemade. For a special touch, drizzle extra caramel sauce on the side for dipping. Garnish with a sprinkle of sea salt. This adds a fancy finish and a burst of flavor. You can also add a few chocolate shavings on top for an eye-catching treat. {{image_2}} You can switch up the filling in your caramel brownie stuffed cookies for fun. Using peanut butter instead of brownie adds a creamy twist. Just spoon a dollop of peanut butter in the center. You can also try Oreo cookie centers for a crunchy surprise. Crush Oreos and mix them with cream cheese for a rich filling. For the brownie flavor, consider using different types of brownies. You can make them with nuts, or even use a mint chocolate brownie. This adds a fresh taste to the cookies. You can also use blondies instead of brownies for a butterscotch flavor. If you want to make these cookies gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands work well in cookie recipes. You can also use almond flour for a nutty flavor. Just remember to adjust the amount as needed. For a vegan option, replace the butter with coconut oil or vegan butter. Use flaxseed meal mixed with water to replace the egg. For the brownie, use a plant-based recipe or a box mix. Double-check the labels to make sure your ingredients are vegan. Seasonal flavors can make your cookies even more special. For fall, try adding pumpkin spice to your brownie mix. A touch of cinnamon and nutmeg works well. During winter, you can use peppermint extract in the brownie filling. This gives a fresh, festive taste. You can also add seasonal fruits. Cherries are great during summer. Just chop them and mix into the brownie batter. This adds a juicy surprise in each bite. Enjoy experimenting with these fun variations! To keep your caramel brownie stuffed cookies fresh, store them in an airtight container. This helps keep moisture in while preventing them from drying out. Use a container that is not too big, so the cookies don’t move around. I like to line the container with parchment paper for added protection. You can freeze both unbaked and baked cookies. For unbaked cookies, shape them, then place them on a baking sheet. Freeze until firm, then transfer to a freezer bag. This allows you to bake fresh cookies whenever you want. For baked cookies, let them cool completely. Place them in an airtight container or freezer bag. To thaw, simply take them out and let them sit at room temperature for about 30 minutes. If you want them warm, pop them in the oven at 350°F for a few minutes. To reheat cookies, I recommend using the oven. Preheat it to 350°F and place the cookies on a baking sheet. Heat for 5 to 10 minutes for best texture. Using the oven helps keep the outside crispy while the inside stays soft. If you use a microwave, heat them for only 10 to 15 seconds. Be cautious; microwaving too long can make them tough. Yes, you can. If you want to prep the cookie dough, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh for up to three days. For baked cookies, allow them to cool completely. Store them in a container with a tight seal. They will stay fresh for about a week. You can also freeze baked cookies. Just place them in a freezer bag. They will keep for up to three months. Thaw them in the fridge before enjoying. If your dough feels sticky, don’t worry. You can fix this easily. Start by adding a little more flour. Add one tablespoon at a time, mixing well after each addition. This helps the dough hold its shape. You can also chill the dough for 30 minutes. This makes it easier to work with. Just wrap it in plastic wrap and place it in the fridge. Yes, you can use a brownie mix to save time. Choose a mix that calls for similar ingredients. Follow the package instructions, but make the brownies thicker. This will help them stay soft inside the cookie. Bake the brownies in a smaller pan to achieve this. Once they cool, cut them into small squares. Use these squares as your filling. Check your cookies at 12 minutes of baking. The edges should turn golden brown. The center might look a bit soft. That's perfect! They will continue to firm up as they cool. If the edges are too dark, they may be overbaked. Use a toothpick to check the center. If it comes out clean or with just a few crumbs, they're ready. You now have a complete guide to making delicious stuffed cookies. We covered all the key ingredients, from the cookie dough to the brownie filling and caramel drizzle. You learned the steps to prepare and bake these treats while ensuring their perfect texture. Remember to explore variations and storage tips to keep your cookies fresh. With practice, you will impress friends and family with your baking skills. Enjoy crafting these sweet delights and sharing them with others!

Caramel Brownie Stuffed Cookies

Indulge in the ultimate dessert experience with these Caramel Brownie Stuffed Cookies! Imagine a warm, gooey brownie wrapped in soft, buttery cookie dough, drizzled with rich caramel and a sprinkle of sea salt. Perfect for sharing or enjoying solo, these cookies are a must-try! Click through for the full recipe and surprise everyone with this delicious twist on classic treats. #Cookies #DessertRecipes #BakingJoy #SweetTreats
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

For the Brownie Filling:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

For the Caramel Drizzle:

1/2 cup caramel sauce (store-bought or homemade)

Sea salt for sprinkling

Instructions
 

Prepare the Brownie Filling: Preheat the oven to 350°F (175°C). In a medium saucepan over low heat, melt the butter for the brownie filling. Once melted, remove from heat and stir in the granulated sugar, eggs, and vanilla extract until well combined.

    Add cocoa powder, flour, and salt to the mixture and stir until just combined. Pour the brownie batter into a greased 8x8 inch baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick comes out mostly clean. Allow cooling, then cut into small squares (about 1 inch each) and set aside.

      Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well incorporated.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.

          Assemble the Cookies: Take about 2 tablespoons of cookie dough and flatten it in your palm. Place a brownie square in the center, and wrap the dough around the brownie, sealing it tightly. Roll it into a ball and place it on a baking sheet lined with parchment paper. Repeat with the remaining dough and brownies.

            Bake the Cookies: Preheat the oven to 350°F (175°C) again if necessary. Bake the stuffed cookies for 12-15 minutes, until the edges are golden brown. Be careful not to overbake to keep the brownie center gooey.

              Drizzle with Caramel: Once the cookies are out of the oven, let them cool for 5 minutes. Drizzle warm caramel sauce over each cookie and sprinkle with a pinch of sea salt.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cookies

                  - Presentation Tips: Serve the cookies warm on a rustic wooden board, with extra caramel sauce on the side for dipping. Add a sprinkle of sea salt on top for a touch of elegance!