It’s that delicious, sticky time of year when we start our holiday baking. It’s a family tradition to bake cookies and wrap them up for our friends and neighbors for the holidays.
So this weekend, we decided to take our traditional chocolate crinkle cookie recipe and see what happened if we put a caramel in the middle of each one. Well, guess what? It worked! The cookies had a rich dark chocolate flavor, and the sweet creamy caramel added the perfect touch. It’s like a little surprise inside. 🙂
This is a great cookie recipe to make with your kids. As you can see, Lainey liked helping.
So here’s how we did it…
Easy Caramel Chocolate Crinkle Cookie Recipe
Directions:
Preheat oven to 350 degrees F.
Combine the dry ingredients in a medium bowl: flour, salt, baking soda, and cocoa powder. Whisk just until the ingredients look evenly distributed. Don’t worry about clumps of cocoa powder, they’ll break apart when you mix into the wet stuff.
In a larger mixing bowl, add the butter, eggs, granulated sugar, brown sugar (lightly packed), and vanilla. Mix until creamy. We used salted butter – if you use unsalted you might want to add another 1/2 teaspoon of salt.
Add the dry ingredients in 3-4 batches until fully mixed. The dough will be very thick.
Scoop out a ping pong ball sized scoops of dough. Carefully wrap the dough around the caramel pieces. Make sure the caramel is padded on all sides and the dough is sealed well. Otherwise, the caramel can leak out of the cookies during baking.
Place the balls on a silicone baking sheet and bake for 10-15 minutes, depending on how big you made your cookies.
Once the cookies have cooled, dip the tops in a bowl of powdered sugar. These will not last long, so plan on making a few batches. 🙂
PIN IT FOR LATER HERE:
Ingredients
- 1 cup butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 ½ teaspoon vanilla
- 1 ¾ cups all purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking soda
- 1 ¼ cup unsweetened cocoa powder
- 12 caramels cut in half
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Combine the dry ingredients in a medium bowl: flour, salt, baking soda, and cocoa powder. Whisk just until the ingredients look evenly distributed. Don’t worry about clumps of cocoa powder, they’ll break apart when you mix into the wet stuff.
- In a larger mixing bowl, add the butter, eggs, granulated sugar, brown sugar (lightly packed), and vanilla. Mix until creamy.
- Add the dry ingredients in 3-4 batches until fully mixed. The dough will be very thick.
- Scoop out a ping pong ball sized scoops of dough. Carefully wrap the dough around the caramel pieces. Make sure the caramel is padded on all sides and the dough is sealed well. Otherwise, the caramel can leak out of the cookies during baking.
- Place the balls on a silicone baking sheet and bake for 10-15 minutes, depending on how big you made your cookies.
- Once the cookies have cooled, dip the tops in a bowl of powdered sugar.
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