Salted Caramel Stuffed Chocolate Crinkle Cookies

By Eat More Chocolate Team    ,   

April 16, 2015

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Dive into these caramel brownies in cookie form.

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 24 Cookies.


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.


1 1/2 cups all-purpose flour

1/2 cup + 2 Tbsp cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

10 tbsp salted butter, softened

1 cup granulated sugar

1/2 cup packed light-brown sugar

2 large eggs

1 1/2 tsp vanilla extract

2 dozen caramels (such as Kraft) or Rolos, unwrapped

coarse sea salt

3/4 cup powdered sugar