A lot of recipes say “best fresh out of oven.” While that’s almost always true, I feel like it’s also almost always unnecessary. Obviously food is best when fresh, and for hot dishes or baked goods, it’s best when still warm from the oven. Why bother even saying something so obvious?
With these cookies, it’s worth saying – “best fresh out of oven.” Otherwise the caramel inside re-hardens, and you miss that warm, gooey interior. That said, assuming you don’t actually eat all 2 dozen straight out of the oven, I recommend microwaving a cookie for about 12-15 seconds in order to re-melt the caramel.
Salted Caramel Stuffed Chocolate Crinkle Cookies
Recipe adapted slightly from Cooking Classy
Servings: 2 dozen
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, unwrapped
coarse sea salt
3/4 cup powdered sugar
1. Preheat oven to 350 degrees.
2. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside.
3. In another mixing bowl, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes.
4. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla.
5. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
6. 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.
7. Align cookies on lined or buttered cookie sheets and bake in preheated oven 11 – 13 minutes.
8. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Sprinkle with powdered sugar. Store in an airtight container.