Sugar Cookie Stuffed Brownies

Caramel Frosted Sugar Cookie Stuffed Brownies ~ Pearls + Girls

Any self respecting autumn lover is usually a big fan of Halloween.  I don’t care for haunted houses and pumpkin smashing, but I do enjoy the excitement of choosing costumes, carving jack o’ lanterns and preparing yummy Halloween themed treats!  This year we’ll be hitting the trick or treat path with an adorable Strawberry Shortcake and Izzy from Jake and the Neverland Pirates.  🙂

Halloween ~ Pearls + Girls

I actually made these Caramel Frosted Sugar Cookie Stuffed Brownies way back in August when I linked up with some fellow food bloggers for the Spoonful of Foodies Fall Cookbook.  Lucky for me the local stores start carrying Halloween decor in JULY so I had no trouble finding some boo-tiful photo props for these frightfully delicious treats!  Enjoy! 🙂

Caramel Frosted Sugar Cookie Stuffed Brownies

Yield: 16 - two inch brownies


    Cookie Layer
  • 1 ½ cups all-purpose flour, plus more for rolling
  • ½ tsp baking soda
  • ¼ cup butter, softened
  • ½ cup sugar
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1/2 tsp vanilla
  • Green and orange food coloring
  • Brownie Layer
  • 2 cups all-purpose flour
  • 1 ¾ cup sugar
  • ¾ cup Dutch processed cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ½ cup unsalted butter, softened
  • Caramel Frosting
  • 2 TBSP unsalted butter
  • 3 TBSP milk or cream
  • ½ cup brown sugar, packed
  • 2 cups powdered sugar
  • ½ tsp vanilla
  • Green and orange non-pareils (optional)


    Cookie Layer
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Sift together flour and baking soda in a bowl. Set aside.
  3. Using a stand mixer with a paddle attachment, cream butter and sugar together on medium speed until fluffy, about 2 minutes.
  4. Add egg and vanilla, mix until incorporated.
  5. Add sour cream, mix until incorporated.
  6. Add dry ingredients, mix until dough comes together.
  7. Divide dough into two bowls.
  8. Add green food coloring to one bowl. Add orange food coloring to the other bowl.
  9. Mix with the back of a spoon or spatula until dough reaches desired color.
  10. Form dough into flat disks, wrap each disk in plastic wrap and refrigerate for 1 hour.
  11. Flour your surface and roll dough to about 1/4 inch thickness and cut with 2 inch square cookie cutters (or use a very sharp knife).
  12. Gather dough scraps, form another flat disk, and repeat last step.
  13. Space cookies at least one inch apart on a baking sheet.
  14. Bake for 5-7 minutes.
  15. Allow cookies to cool on cookie sheet for one minute before transferring to a cooling rack.
  16. Brownie Layer
  17. Preheat oven to 350 degrees Fahrenheit.
  18. Line an 8X8 baking dish with foil. Spray foil with non-stick cooking spray.
  19. Wipe out mixing bowl and wipe down paddle attachment to remove most of the traces of cookie dough.
  20. Add all the dry ingredients to the bowl and mix on low speed for a few seconds to combine.
  21. Add eggs and softened butter. Mix on medium speed until dough comes together and pulls away from the sides.
  22. Scrape down bowl and mix for a few more seconds to ensure all the butter is incorporated.
  23. Press half the brownie dough evenly into the bottom of the baking dish.
  24. Press the cookies slightly into the dough, laying them from edge to edge, breaking or cutting to fit if necessary.
  25. Then press the remaining brownie dough evenly on top of the cookies.
  26. Bake for 30 - 35 minutes.
  27. Allow to cool in the pan for 10 minutes, then lift the brownies out by the tin foil and transfer to a cooling rack to cool completely.
  28. Remove the foil and transfer to a cutting board.
  29. Caramel Frosting
  30. In a saucepan over medium heat, add the butter, milk and brown sugar.
  31. Whisk together until the mixture is boiling.
  32. Boil for one minute, then remove from heat.
  33. Transfer the hot caramel mixture to a stand mixer fitted with a whisk attachment.
  34. Beat in ½ cup of the powdered sugar on low speed, then increase to medium speed and beat until the mixture is cool to the touch, about 5 minutes.
  35. Beat in the vanilla and the remaining powdered sugar on low speed.
  36. Increase to high speed and beat for one minute.
  37. Spread the brownies with the caramel frosting and sprinkle with non-pareils.
  38. Refrigerate for one hour before slicing.