Salted Caramel Stuffed Chocolate Crinkle Cookies

I'm baaaccckkkkkk! I can't honestly remember the last time I posted two days in a row. Sad, but true. Like I said yesterday, I have been baking like a MAD WOMAN. It's fab.

Today, I've got a cookie recipe that you NEEEED to add to your Christmas cookie rotation. These are OMG DELISH. However, thanks to the nasty rain we've had, the photos of these babies aren't quite telling of how amazing they are - bleh. But, I digress...

On the outside, these may look like your ordinary chocolate crinkle cookie (coated with a glorious dusting of powdered sugar), but when you take a bit, they are magical. These cookies are stuffed with an ooey, gooey caramel. Chocolate.Cookies.Stuffed.With.Salted.Caramel. Let that soak in.

Not only are these so good that you'll probably end up eating about 15, but they are pretty and will add something new to your cookie platter this holiday season. 

These are best served warm (in my opinion), so don't be afraid to bust out some microwaveable plates for these bad boys. So scaddle and go pick up all the ingredients to make these...like now! 

Enjoy!

Salted Caramel Stuffed Chocolate Crinkle Cookies (yields 2 dozen cookies)

Recipe from Cooking Classy

• 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), unwrapped 
• coarse sea salt
• powdered sugar, for dusting

Directions

1. Preheat oven to 350 degrees F. Prepare a cookie sheet by lining it with greased parchment paper. Set aside.
2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In the bowl of an electric stand mixer (or a bowl fit for a hand mixer), whip together butter, granulated sugar, and light-brown sugar on medium-high speed, using the paddle attachment, until pale and fluffy, about 4 minutes. Add in eggs one at time, stirring after each addition until combined. Mix in vanilla.
4. With mixer set on low speed, slowly add in your dry ingredients and mix until just combined.
5. Scoop dough out 2 tbsp. at a time and roll into balls. Press one caramel into the center of each dough ball, sprinkling the top of the caramel with a small pinch of coarse sea salt. Then, fold the cookie dough around the caramel and salt, making sure that the caramel is fully covered with dough around all sides. Shape into a ball once more.
6. Place your cookie dough balls on your cookie sheets and bake them for 11-15 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, but I warmed mine up when I ate them so the caramel would be soft and gooey!). Once they are cooled, dust with powdered sugar. Store in an airtight container.