If you love brownies, then these cookies are for you! The recipe is simple (it uses a brownie mix) and they taste so good that you can't eat just one. I had to hide them to make myself stop eating them . . . they are seriously addicting.
Caramel Brownie Crinkle Cookies
Adapted from: Recipe Roundup
1 package fudge brownie mix (9X13 inch pan size)
1 cup all-purpose flour
1 egg
1/2 cup water
1/4 cup canola oil
1 cup all-purpose flour
1 egg
1/2 cup water
1/4 cup canola oil
About 24 caramels, cut in half
Powdered Sugar, for rolling
Powdered Sugar, for rolling
Preheat oven to 350. In a large bowl beat the brownie mix, flour, egg, water and oil until well blended. Place powdered sugar into a separate bowl. Scoop up a tablespoonful of dough (you can use a cookie scoop if you want, but it will still work if you don't have one) and push a piece of caramel in the middle. Roll the dough around the caramel so it is completely covered. Drop by tablespoonfuls into the powdered sugar and gently roll, shaping into a ball. Place 2 inches apart on lightly greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.
Yields: about 4 dozen cookies
*We found that after these cookies cool down, the caramel in the middle hardens. We popped them in the microwave for a couple of seconds before eating them and the caramel melted right up! They are so good warm!
Linking to TidyMom.net
http://www.tipjunkie.com
Linking to TidyMom.net
http://www.tipjunkie.com
Oh my goodness! These look amazing. Brownies and caramel are two of my addictions right now. :) I'd love for you to share these on Crazy Sweet Tuesday!
ReplyDeleteOH MY WORD! My mouth is watering and tummy is growling! :)
ReplyDeleteI love this!! Can't wait to make 'em. Thanks!
ReplyDeleteOh my goodness this sounds so delightful!
ReplyDeleteI love brownies -they are my all time favorite dessert and you stuffed them with caramels?! Bookmarking.
ReplyDeleteWhat?? I have made chocolate crinkle cookies, but adding caramel & brownie--I must try! Thanks for sharing this!
ReplyDeleteooohhh baby!!! Those look GREAT!!! You guys always have the best stuff on your blog...love it!
ReplyDeleteThese look amazing. Chocolate and caramel and they're semi-homemade. Perfect for a hurried day and it doesn't look like you sacrifice taste either. I just printed this recipe. I hope you'll add it to my Virtual Cookie Swap that I'm having online right now. Plus I have a great giveaway to go with it. Please add these to my cookie swap. I know they'll be a huge hit. Enter your recipe here:
ReplyDeletehttp://in-homeculinaryclasses.blogspot.com/2011/10/virtual-cookie-swap-giveaway.html
Oh wow those look so delish! I think I'll make them tonight!
ReplyDeleteI have yet to make cookies with caramel in them. This is pinned to bake soon.
ReplyDeleteI wanted to let you know that I featured this fabulous recipe on my "What I Bookmarked This Week" post today. Stop by and see!
ReplyDeleteThis recipe is NOT going to help my diet!
ReplyDeleteI make caramel chocolate cookies an even easier way and they are just as good, probably better! I use devil's food cake mix and rolos. I make the cake batter (mix, 1/3 cup vegetable oil, 2 eggs) and I make a ball of cake batter. I put the candy in them and bake 7 minutes!! they taste DIVINE and everyone loves them! they are so easy and quick to make too
ReplyDeleteThese were really difficult to make, maybe I was doing something wrong? The batter is gooey and impossible to form around the caramel. More flour? I made the apple cider caramel cookies, without a problem.
ReplyDeleteThis looks like a winner for Christmas cookies! Can't wait to make them!
ReplyDeleteNettie
Yummy. These look divine. Thanks for sharing. I would love it if you could link this up to our linky party going on right now.
ReplyDeletehttp://www.junkintheirtrunk.blogspot.com/2011/11/link-it-up-wednesday-5.html
i'm definitely "pinning" this one, looks so yummy!
ReplyDeleteI also had some severe problems when making these. The dough was way too gooey to roll around the caramels or form in any kind of a ball. I did add more flour, which I think ultimately screwed up the flavor and consistancy of the cookie. I also tried chilling the dough, but that didn't offer any improvements, either. I'm guessing I did something wrong, though I think I follwed the recipe exactly? I have tried several other recipes from this blog, all of which have been divine, so I'm not sure what the deal was?
ReplyDelete@ Anonymous- I am so sorry that they didn't work for both of you! I have no idea why? The only thing that I can figure is maybe the humidity? I know that's random, but I live in Utah where the air is super dry and my sister that lives in Missouri has to adapt some of our recipes because the air is so humid there- things just don't turn out the same for her! As far as adapting this recipe, I think that adding flour might ruin the flavor (like you said). I am not sure how to make it work! I am so sorry. Sometimes when the dough is sticky, I spray my hands with non-stick cooking spray and that seems to help me so that I can roll them into a ball. Once again, I am so sorry!
ReplyDeleteMy dough, when made according to the recipe, was way too gooey. Maybe something to do with the size of the brownie mix? Mine was 19.5 ounces, and said it was for a 9x13" pan, but some are different. I opened another box of brownie mix (I have a stash in my pantry......hahaha) and added about half-ish to the "dough" and they turned out perfect =)
ReplyDeleteI also had the same problem with the dough being too wet. I ended up adding cocoa powder, hot chocolate mix, and shaved a bunch of chocolate into the mix. It thickened up and by adding some powdered sugar to my hands, was easy to form into balls. Once I baked it though, it was 50/50 on if the caramel would melt through the bottom. All in all, don't think I'll make these again.
ReplyDeleteThese are as good as they look! Thank you for the recipe.
ReplyDeletei make this cookie at home (without caramels) except it's called Earthquake Cookies. I don't use a mix and it's just as easy. I use cocoa and keep the batter in over night. I roll them out the next day in confectioner's sugar and then bake them. This makes the cookies rise very high and then crack! check it out: http://www.myjudythefoodie.com/2011/6/earhtquake-cookies-they'll-make-you-tremble/
ReplyDeleteYummy! I was worried about the consistency being too runny because of previous comments (and I live in the midwest so I was worried about the humidity) so I added the water and oil in a little at a time. I ended up leaving half the oil out and put them in the fridge before rolling. They turned out perfect! i probably still could have added the rest of the oil, but I figured it was probably healthier without it, and I like a thicker dough :)
ReplyDelete