Salted Caramel Stuffed Chocolate Crinkle Cookies
User Reviews
5
Salted Caramel Stuffed Chocolate Crinkle Cookies
Description
Salted Caramel Stuffed Chocolate Crinkle Cookies start with a cocoa-infused dough enriched with softened salted butter and sugars, whipped until light and fluffy. After mixing in vanilla and eggs, a blend of dry ingredients forms the base. Each cookie is hand-scooped then wrapped around a caramel candy, sprinkled with coarse sea salt before sealing and rolling in powdered sugar to create the characteristic crackled surface. Baking at 350°F for about 12 minutes allows the outside to set while keeping the interior soft and chewy, with the caramel melting into a luscious center. Cooling briefly on the sheet lets the cookies firm enough to move without breaking.
The flavor profile highlights deep chocolate tones complemented by the sweet, creamy caramel and a touch of saltiness that lifts the overall taste. The powdered sugar coating provides a delicate sweetness and visual contrast. These cookies can be served as a decadent dessert or a sweet snack alongside coffee or tea.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder + 2 tbsp
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 10 tbsp butter softened, salted
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 egg large
- 1 1/2 tsp vanilla extract
- 2 caramel candy such as Kraft) or Rolos, unwrapped, dozen
- sea salt coarse
- 3/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
- Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar*. Align cookies on Silpat lined or buttered cookie sheets and bake in preheated oven 11 - 13 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, I liked these cookies best warm for soft gooey caramel). Store in an airtight container.
- *I gave my cookies a generous coating of the powdered sugar before baking, but when they baked a lot of the powdered sugar baked and dissolved into the cookie anyway. So I found you can coat the top again with powdered sugar after baking (which is not pictured) to get a prettier cookie. If doing so roll in powdered sugar once before baking (doesn't need to be generously), then bake them and allow to cool and dip the tops of cookies in a fresh batch of powdered sugar (so there is no cross contamination) and shake off some of the excess. If you want to do it that way I would recommend using 1/2 cup powdered sugar for rolling before baking and reserve 1/4 cup in a separate bowl to dip and coat the tops after baking.
- Recipe Source: Cooking Classy
User Reviews
Overall Rating
5
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