Just like you should probably not grocery shop on an empty stomach… I also am starting to believe you should not surf Pinterest on an empty stomach. Yes? Anyone agree? Is it just me? It could just be me……
Within hours of pinning, these delightful beauties were not only made and ready for our post-dinner dessert, but I was also knee deep in powdered sugar making another batch I could freeze! Yes, they were that good.
My dad makes chocolate crinkles every Christmas… but I feel like I can officially make these myself without any father-copyright infringement because of the whole “caramel stuffing” aspect.
(Mua-hahaha.)
(Mua-hahaha.)
Salted Caramel Stuffed Chocolate Crinkles
Original recipe found here.
1 1/2 c. flour
1/2 c. + 2 tbsp. cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
10 tbsp. butter, softened
1 c. granulated sugar
1/2 c. packed light-brown sugar
2 large eggs
1 1/2 tsp. vanilla
2 dozen caramels or Rolos, unwrapped caramels, *or in my case, leftover caramel apple sheets:)
coarse salt
1 cup powdered sugar
Preheat oven to 350 degrees. Mix butter and sugars on medium speed until pale and fluffy (about 4 minutes). Add in eggs one at a time, stirring after each addition until combine. Add vanilla. Add in dry ingredients and mix until combined.
Scoop dough out 2 tbsp. at a time and roll into a ball (make sure your hands are floured). Press caramel into the center, sprinkle with a pinch of coarse salt and enclose caramel with cookie dough. Shape into a ball once more and align cookies on Silpat lined or buttered cookie sheets. Bake 11 – 13 minutes.
Allow to cool on cookie sheet for 5 minutes. Dip in powdered sugar. Devour.
*Note: I had those circle sheets one uses to wrap around apples- who need apples when you have crinkle dough? I cut them up and just stuck caramel chunks in the cookies. It totally worked:)
^^ Cookie balls w/ caramel & salt >> add a little more dough if necessary and roll with floured hands…