Description
Delight in these decadent Chocolate Hazelnut and Caramel Stuffed Brownie Cookies, elevated with a sprinkle of homemade salted pomegranate sugar. These rich cookies feature a perfect balance of bittersweet and dark chocolate with a gooey hazelnut and caramel center, finished with a tangy, sweet-spiced sugar topping for an irresistible treat.
Ingredients
Scale
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)
Cookie Dough
- 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
Instructions
- Prepare Salted Pomegranate Sugar: In a mixing bowl, combine 2 tablespoons granulated sugar and 1 tablespoon flaky sea salt. Add 1 teaspoon pomegranate juice and optional red gel food coloring. Mix by hand until sugar is uniformly colored. Spread evenly on a cookie sheet and allow to dry at room temperature for 2-3 hours. Once dry, mix in the remaining 1 tablespoon flaky sea salt and store in a sealed jar.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt 6 tablespoons unsalted butter with 4 ounces bittersweet chocolate and 6 ounces dark chocolate in 30-second increments, stirring until smooth. Set aside to cool completely. Alternatively, melt over 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 Eggs and Sugar: Using an electric mixer, beat 3 large eggs with 1/2 cup granulated sugar on high speed until pale and fluffy, about 4 minutes. Add 2 teaspoons vanilla extract, 2 ounces softened cream cheese, and the cooled melted chocolate mixture. Beat for another 1-2 minutes until combined. Scrape down the sides of the bowl.
- Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a large spatula until fully combined. Cover with plastic wrap and let the dough rest at room temperature for 10-15 minutes to slightly stiffen.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees F. Line an ungreased baking sheet with parchment paper or a silpat mat. Lightly grease your hands with canola oil, cooking spray, or water.
- Assemble Cookies: Scoop about 1 tablespoon of dough and flatten it slightly into a round. Place a scant teaspoon of chocolate hazelnut spread and one milk chocolate covered caramel in the center. Scoop another tablespoon of dough, flatten it, and place it over the filling. Pinch the edges to seal. Repeat with remaining dough and fillings.
- Bake Cookies: Bake the cookies for 10 minutes until set. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Finish Cookies: Once cool enough to handle, dip or drizzle the cookies with melted dark chocolate. Lightly sprinkle with the prepared salted pomegranate sugar. Enjoy warm or allow to cool completely before storing in an airtight container for up to four days.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you don’t have gel food coloring, omit it; the pomegranate juice alone will add color and flavor.
- Greasing hands with cooking spray or oil helps prevent dough from sticking when shaping cookies.
- You can melt the chocolate and butter mixture over a double boiler as an alternative to microwaving.
- Ensure cookies are sealed well around the filling to prevent leakage during baking.
- Parchment paper or silpat mats help prevent sticking and make cleanup easier.
- Store cookies in an airtight container to maintain freshness and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
