Name: Chocolate Hazelnut Caramel Brownie Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons granulated sugar; 2 tablespoons flaky sea salt, divided; 1 teaspoon pomegranate juice; 1-2 drops red gel food coloring (optional); 6 tablespoons unsalted butter; 4 ounces bittersweet chocolate, chopped (60% cocoa); 6 ounces dark chocolate, chopped + extra for dipping later; 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

Jump to Recipe· 4.4 from 12 reviews

If you love the rich, ooey-gooey goodness of brownies and the satisfying chewiness of cookies, then you’re going to absolutely adore this Chocolate Hazelnut Caramel Brownie Cookies Recipe. It’s that magical fusion of fudgy brownie batter stuffed with a luscious hazelnut spread and gooey caramel, all topped off with a sprinkle of salty-sweet pomegranate sugar for a real flavor party in your mouth. I’ve made these a bunch of times, and trust me, once you try them, you’ll want to keep these beauties in your baking rotation forever.

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Why This Recipe Works

Perfect Texture Balance: Combining brownie batter with cookie form, you get fudgy inside and slightly crisp edges — pure cookie magic.
Flavor Layers: The hazelnut spread and caramel inside create surprise bursts of decadent flavor in every bite.
Salted Pomegranate Sugar: That homemade sprinkle adds an unexpected fruity-salty kick that elevates the whole cookie.
Simple Steps for a Show-Stopping Treat: Despite the gourmet feel, the recipe is approachable and fun to make at home.

Chocolate Hazelnut Caramel Brownie Cookies, chocolate hazelnut cookie recipes, caramel brownie cookies, gooey brownie cookie desserts, indulgent chocolate hazelnut treats - The image shows six dark chocolate cookies on a dark smooth surface with crushed red and white candy sprinkled on some of the cookies and also scattered around them. One cookie is partially dipped in melted chocolate with candies on top. There are holiday decorations around, including a white and red striped round ornament and two glittery red star shapes, as well as a glittery gold star in the background. A clear jar tipped over in the foreground suggests candy spilling out. Warm yellow string lights are draped above, softly glowing. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Chocolate Hazelnut Caramel Brownie Cookies Recipe come together beautifully. Each one plays its part in creating that rich chocolatey dough, creamy center, and the lovely salty-sweet finish. When shopping, pick quality chocolates and fresh ingredients to really make your cookies sing.

Unsalted butter: Melts beautifully with chocolate to give a smooth, rich base for the dough.
Bittersweet and dark chocolate: Using a mix of 60% bittersweet and dark chocolate deepens the chocolate flavor with just the right amount of bitterness.
Eggs: They lighten the batter and help create that luscious brownie texture.
Granulated sugar: Sweetens without overpowering — balanced for fudgy brownies.
Vanilla extract: Enhances the chocolate and adds warmth to the flavor profile.
Cream cheese: Adds moisture and a slight tang, keeping cookies soft and tender.
All-purpose flour: Provides structure so the dough holds the decadent filling well.
Cocoa powder: Boosts the chocolate intensity without extra fat.
Baking powder & salt: Leaven and enhance flavors – both small but mighty.
Chocolate hazelnut spread: The star of the filling — rich and nutty for indulgent pockets of joy.
Milk chocolate covered caramels: Melt into gooey caramel surprise centers that pull you right back for another bite.
Granulated sugar, flaky sea salt, & pomegranate juice: Combined to make that gorgeous salted pomegranate sugar that I can’t stop sprinkling on everything.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to customize this Chocolate Hazelnut Caramel Brownie Cookies Recipe depending on the occasion or my mood. Sometimes I swap the caramel for chopped toasted hazelnuts if I want a crunchier surprise instead. Don’t be shy about making it your own!

Nut-free variation: Use sunflower seed butter or allergy-friendly spreads instead of hazelnut spread; just watch the texture when sealing the cookies.
Extra chocolaty: Fold in some chunks of your favorite dark chocolate into the dough for pockets of melty richness beyond the filling.
Seasonal twist: Add a pinch of cinnamon or orange zest to the dough for a festive spin that pairs beautifully with the pomegranate sugar.

Step-by-Step: How I Make Chocolate Hazelnut Caramel Brownie Cookies Recipe

Step 1: Melting the Chocolate & Butter – The Flavor Base

I start by gently melting the butter, bittersweet chocolate, and dark chocolate together. I use the microwave in 30-second bursts, stirring in between to avoid scorching the chocolate—because burnt chocolate is a heartbreak you don’t want. Alternatively, a double boiler works perfectly if you prefer. I let this mixture cool completely so it doesn’t scramble the eggs when added later.

Step 2: Mixing Dry Ingredients

While the chocolate is cooling, I whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. This keeps everything evenly distributed and ensures my cookies rise just right and taste perfectly balanced.

Step 3: Beating Eggs and Sugar to Fluffy Perfection

Using my electric mixer, I beat the eggs and granulated sugar on high until the mixture turns pale and fluffy—this takes about 4 minutes. This step is key to getting that wonderful bite and lightness inside the brownie dough, so don’t rush it!

Step 4: Combining Wet Ingredients

Next, into the fluffy egg mixture, I add the vanilla extract, softened cream cheese, and the cooled chocolate-butter mixture. I beat these together until silky smooth, scraping down the bowl edges so no chocolate hides in the corners.

Step 5: Folding in Dry Ingredients & Resting Dough

Now, with a large spatula, I fold in the flour mixture carefully until fully combined. Once done, I cover the dough with plastic wrap and let it rest on the counter for about 10-15 minutes. This step firms up the dough just enough to make handling the stuffing and shaping much easier.

Step 6: Assembling the Cookies – The Fun Part

I preheat the oven to 350°F and line a baking sheet with parchment paper. To shape the cookies, I grease my hands lightly with canola oil spray (this keeps the dough from sticking). I scoop about one tablespoon of dough, flatten it into a disc, then add about a scant teaspoon of chocolate hazelnut spread and one milk chocolate caramel right in the center. Then I top it with another flattened tablespoon of dough and gently pinch the edges closed so none of those delicious fillings escapes while baking. Doing this carefully is a game-changer for perfectly stuffed cookies.

Step 7: Baking and Cooling

Bake the cookies for 9 to 10 minutes until just set but still soft. I find that letting them cool on the baking sheet for about 5 minutes before moving traps the gooey middle inside as the cookies firm up. This is where patience really pays off.

Step 8: The Chocolate Dip & Pomegranate Sugar Finish

Once cooled enough to handle, I gently dip or drizzle the cookies with melted dark chocolate for an extra layer of decadence. Then, I sprinkle a light dusting of that flaky, fruity salted pomegranate sugar I made earlier. It’s the little something special that turns these cookies from amazing to unforgettable.

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Pro Tips for Making Chocolate Hazelnut Caramel Brownie Cookies Recipe

Don’t Overbake: These cookies look a little underdone when you pull them out — that’s perfect; they finish setting as they cool, keeping the centers soft and gooey.
Seal Those Edges Well: I’ve learned from experience that carefully pressing the dough edges together keeps the filling inside, avoiding a caramel mess in your oven.
Let the Dough Rest: Giving the dough 10-15 minutes on the counter before shaping makes it easier to handle and less sticky—trust me, it’s worth the short wait.
Pomegranate Sugar Prep: Make the salted pomegranate sugar a few hours ahead to let it dry properly — it adds that fresh, tangy crunch that sets these cookies apart.

How to Serve Chocolate Hazelnut Caramel Brownie Cookies Recipe

Garnishes

I personally love adding a light drizzle of extra melted dark chocolate on top before serving, and a little sprinkle of flaky sea salt if I feel fancy. The salt contrasts beautifully with the sweet caramel and hazelnut spread, and honestly, I think it makes these cookies taste even more sophisticated and irresistible.

Side Dishes

A cold glass of milk or a creamy cappuccino pairs like a dream with these cookies. For a more festive setting, I’ve served them alongside a berry compote or tangy Greek yogurt to balance the richness.

Creative Ways to Present

For parties, I like arranging these Chocolate Hazelnut Caramel Brownie Cookies Recipe on a wooden board, sprinkled with pomegranate arils and fresh mint leaves. It looks elegant and adds a pop of color that makes these sweet treats the centerpiece of the dessert table.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, where they stay lovely and soft for up to four days. Just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

These cookies freeze beautifully! I freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. When you want a treat, just let them thaw at room temperature or warm them for a few seconds in the microwave to revive that fresh-baked feeling.

Reheating

To warm leftovers, I pop them in the microwave for 10-15 seconds or briefly in a low oven (about 300°F for 5 minutes). This brings back the gooey caramel center and soft texture without drying out the cookie.

FAQs

Can I substitute the cream cheese in this Chocolate Hazelnut Caramel Brownie Cookies Recipe?

Yes! The cream cheese adds moisture and a slight tang, but if you prefer, you can use plain Greek yogurt or mascarpone cheese for a different but still delicious texture. Just remember that these substitutes might alter the flavor slightly and possibly the dough consistency, so adjust carefully.
What if I don’t have pomegranate juice for the salted sugar?

If pomegranate juice isn’t available, you can substitute a mild fruit juice like cranberry or cherry for a similar color and fruity tang. Alternatively, skip the juice and use plain sugar mixed with flaky sea salt for a salty crunch.
How do I prevent the caramel from leaking out during baking?

Make sure you seal the dough edges tightly around the caramel and hazelnut spread. Using slightly flattened scoops of dough helps create a good seal. A little extra attention here prevents sticky caramel spills and keeps your cookies looking neat and perfect.
Can I make these cookies in advance for a party?

Absolutely! You can assemble the stuffed dough balls and freeze them on a baking sheet. Once frozen, transfer them to a bag and bake straight from frozen when party time comes. This way, you get fresh-baked cookies with minimal day-of effort.

Final Thoughts

This Chocolate Hazelnut Caramel Brownie Cookies Recipe has a special place in my heart because it combines all the best parts of dessert into one: rich chocolate, nutty spread, gooey caramel, and that irresistible salty-sweet crunch of pomegranate sugar. Every time I make them, I get little notes from friends asking for the recipe, which is always the best compliment. I’m so excited for you to try making these yourself—they’re totally worth the little effort, and I know you’ll love sharing them as much as I do.