Salted Caramel Stuffed Chocolate Crinkle Cookies

Salted Caramel Stuffed Chocolate Crinkle Cookies

Imagine biting into a rich, chocolatey cookie and discovering a molten river of salted caramel hidden inside - this isn't just a dessert, it's a culinary adventure that will transform your baking game forever! These Salted Caramel Stuffed Chocolate Crinkle Cookies are the ultimate treat that combines the deep, intense flavor of chocolate with the luxurious sweetness of caramel, creating a dessert experience that's impossible to resist.

Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies

Ingredients

  1. 1 cup all-purpose flour
  2. 1/2 cup cocoa powder
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1/2 cup unsalted butter
  6. 1 cup sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
  9. 1/2 cup salted caramel sauce
  10. 1/2 cup powdered sugar

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.

Tips

  1. Chill the dough: Refrigerating the cookie dough for 30 minutes makes it easier to handle and prevents excessive spreading during baking.
  2. Even caramel distribution: Use a small spoon or melon baller to ensure consistent caramel filling in each cookie.
  3. Powdered sugar coating: Roll cookies generously in powdered sugar for that classic crinkle cookie appearance and extra sweetness.
  4. Don't overbake: Watch cookies closely and remove from oven when edges are set but centers are still slightly soft for a perfect texture.
  5. Cool completely: Let cookies cool entirely to allow caramel to set and prevent burning your mouth.
  6. Storage tip: Store in an airtight container to maintain freshness and soft texture for up to 5 days.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 25g

Protein: 2g

Fat: 9g

Saturated Fat: 5g

Cholesterol: 35mg

Pin Recipe Share Email

Share this:

Leave a Comment