Crinkly Caramel-Stuffed Brownie Cookies

Somehow my Covered in Love team at church found out I like to make desserts but never have anyone to give the desserts to...so they selflessly volunteered to be the recipients of any baked goods I make! I've been trying to make something new each month for our meetings and whatever they don't eat I take up to our Rooted Youth Group meeting.

• 6 Tbsp salted butter
• 3.2 oz milk or semi-sweet chocolate, chopped
• 2 cups semi-sweet chocolate chips
• 3 large eggs, room temperature
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 tsp instant coffee granules (optional)
• 1/2 cup + 2 Tbsp all purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 36 chocolate covered caramels
• flaky sea salt, for topping

In a microwave-safe bowl or glass measuring cup melt together the butter, milk chocolate and chocolate chips until smooth. Let cool completely. In a large mixing bowl, beat together the eggs and sugar on high until pale in color, about 3 minutes. Add in vanilla extract, instant coffee (if using), and melted chocolate/butter mixture, beating until combined. Add the flour, cocoa powder, baking soda, and salt, mix until just combined. Divide the dough in half. Cover each ball of dough and chill 1-2 hours in the fridge or overnight. 

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into tablespoon-sized balls. Flatten the dough slightly into a round and place the chocolate covered caramel in the center. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel, sealing the edges together. Place 3 inches apart on the prepared baking sheet. If the dough softens, stick it in the freezer for a few minutes to re-chill it. 

Bake for 10-14 minutes, until just set on the edges but puffed in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly. Sprinkle with flaky salt. Eat warm or let cool and store in an airtight container for up to 4 days. 

NOTES: I used Rolo candies because that's what I could find. The original writer of the recipe used Dove milk chocolate caramels. I think these would probably taste better, but it wasn't bad with the Rolos either. 

The cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed. 

Prep Time: 20 minutes

Total Time: 1 hour, 40 minutes

Recipe from Half Baked Harvest