Salted Caramel Stuffed Chocolate Crinkle Cookies

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The long name is so worth saying every time because these cookies are amazing. While they are best right out of the oven, warm them up anytime by placing them in the microwave for a few seconds. The next thing you know there is salted caramel oozing out of the middle of a chocolate cookie sprinkled in powdered sugar. See it all started when my husband got me a fantastic anniversary gift (a kitchen aid mixer, it’s beautiful and it’s red). Then only a couple of weeks later I have used it several times and I have to keep giving away the treats I make so they aren’t flooding our house. This is by far my favorite treat that I have made so far. I am looking forward to many more yummy treats and delicious dishes coming out of this mixer.

* Recipe Note: A lot of the powdered sugar absorbs as the cookie bakes so I dusted mine with powdered sugar after baking.

Salted Caramel Chocolate Crinkle Cookies

Ingredients

1 1/2 cups all purpose flour
1/2 cup + 2 T. cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
10 Tablespoons salted butter, softened
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs
1 1/2 teaspoon vanilla extract
2 dozen caramels, unwrapped
coarse sea salt
3/4 cup powdered sugar

Instructions

Preheat oven to 350 degrees.
In a mixing whisk together flour, cocoa powder, baking powder and salt. Set Aside.
In bowl of an electric stand mixer fit with a paddle attachment whip together butter granulated sugar, and brown sugar on medium high speed until pale and fluffy, about 4 minutes.
Add eggs in one at a time, stirring after each addition until combined. Mix in vanilla.
With mixer on low speed, slowly add in dry ingredients and mix until just combined.
Scoop dough out 2 Tablespoons at a time and roll into a ball.
Press one caramel into the center, sprinkle a small pinch of salt on top of the caramel and fold dough around the caramel making sure to cover all sides.
Roll dough in powdered sugar.
Place cookies on parchment paper or buttered cookie sheet and back for 11-13 minutes.
Allow to cool on cookie sheet for five minutes before transferring to cooling rack.
Store in airtight container.

http://www.crumbsandchaos.dreamhosters.com/2012/12/salted-caramel-stuffed-chocolate-crinkle-cookies/

Printed from Crumbs and Chaos (www.crumbsandchaos.dreamhosters.com)

Recipe from Cooking Classy.