Instructions

1. Prepare your workspace by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
3. In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Chill the cookie dough in the refrigerator for 30 minutes to make it easier to handle.
7. Remove dough from refrigerator. Scoop out tablespoon-sized portions and flatten each into a small disc.
8. Place a small dollop of salted caramel sauce in the center of each disc, then carefully fold the dough around the caramel to create a sealed ball.
9. Roll each stuffed dough ball in powdered sugar, ensuring complete coverage.
10. Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
11. Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops are crackled.
12. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
13. Store in an airtight container at room temperature for up to 5 days.