Description
Delight in these decadent Chocolate Hazelnut and Caramel Stuffed Brownie Cookies topped with a unique salted pomegranate sugar. Rich, fudgy brownie cookie dough encases a gooey center of hazelnut spread and milk chocolate caramels, finished with a silky dark chocolate drizzle and a hint of fruity, salty sweetness.
Ingredients
Scale
Cookie Dough
- 6 tablespoons unsalted butter
- 4 ounces bittersweet chocolate, chopped (60% cacao)
- 6 ounces dark chocolate, chopped, plus 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 or Dutch process cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 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 2 tablespoons granulated sugar and 1 tablespoon flaky sea salt. Add pomegranate juice and red gel food coloring if using. Mix by hand until sugar is evenly colored, then spread on a cookie sheet to dry at room temperature for 2-3 hours. Once dry, mix in the remaining tablespoon of flaky sea salt. Store sealed in a jar.
- Melt Chocolates and Butter: In a microwave-safe bowl or glass measuring cup, melt 6 tablespoons butter with 4 ounces bittersweet chocolate and 6 ounces dark chocolate in 30-second increments, stirring until smooth. Let cool completely before using. Alternatively, melt using a double boiler.
- Mix Dry Ingredients: In a small bowl, whisk together 3/4 cup all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- Beat Wet Ingredients: Using an electric mixer, combine 1/2 cup granulated sugar and 3 large eggs, beating on high speed for about 4 minutes until pale and fluffy. Add 2 teaspoons vanilla extract, 2 ounces softened cream cheese, and the cooled chocolate-butter mixture. Beat for 1-2 more minutes until well combined. Scrape the bowl sides.
- Incorporate Dry Ingredients: Fold the flour mixture into the wet ingredients with a spatula until fully combined. Cover the bowl with plastic wrap and let dough rest at room temperature for 10-15 minutes to firm up slightly.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350 degrees Fahrenheit. Line an ungreased baking sheet with parchment paper or a Silpat. Lightly grease your hands with canola oil or cooking spray to handle dough.
- Assemble Cookies: Scoop about 1 tablespoon of dough and flatten it into a round. Place about 1 scant teaspoon of hazelnut spread in the center, add one milk chocolate covered caramel on top. Flatten another tablespoon of dough and cover the filling, sealing the edges completely. Repeat until all dough is used, making 36 cookies.
- Bake Cookies: Bake in the preheated oven for 10 minutes. Remove and allow cookies to cool on the baking sheet for about 5 minutes.
- Finish Cookies: Once cool enough to handle, dip or drizzle cookies with melted dark chocolate. Lightly sprinkle with the salted pomegranate sugar. Serve warm or cool completely and store airtight for up to four days.
Notes
- Use high-quality dark chocolate for a richer flavor in both the dough and the dipping chocolate.
- Lightly greasing hands with oil prevents dough from sticking while shaping.
- Parchment paper or a Silpat prevents sticking without added grease on the baking sheet.
- Resting the dough helps it firm up for easier handling and better cookie texture.
- Let the salted pomegranate sugar dry completely to avoid clumping on cookies.
- Store finished cookies in an airtight container at room temperature for up to four days to preserve freshness.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend of equal measure.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
