Popular with all...Tuesday night before the holidays, bake Crinkly Caramel Stuffed Brownie Cookies. Perfectly baked crinkly brownie cookies with delicious milk chocolate, coffee, and gooey chocolate-covered caramels. Each cookie is salty, sweet, and dangerously delicious with flaky sea salt on top. Each bite is crunchy but mushy. Crinkly caramel-stuffed brownie cookies are enticing.
Melt butter, milk chocolate, and chocolate chips in a microwave-safe bowl or glass measuring cup until smooth. Let cool fully.This can be done on the stove.
Direction
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Beat eggs and sugar on high for 3 minutes in a large bowl until pale. Beat in vanilla essence, instant coffee, and melted chocolate/butter.
3
Mix flour, cocoa powder, baking soda, and salt until mixed. Loose batter. Cut dough in half. Cover each dough ball and refrigerate 1-2 hours or overnight until firm. Heat the oven to 350°F. Parchment a baking sheet.
4
Roll one dough ball at a time into tablespoon-sized balls, keeping the other in the fridge. Add chocolate-covered caramel to a slightly flattened dough circle. Scoop and slightly flatten another tablespoon of dough. Seal the dough edges over the caramel.
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On prepared baking sheet, space 3 inches apart. To re-chill softened dough, freeze for a few minutes. Bake for 10-14 minutes until sides are set and centre is puffy.
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Leave cookies on baking sheet to cool. While on the baking pan, they will cook slightly. Add flaky salt if desired. Eat warm (preferred) or chill and keep in an airtight jar for 4 days.