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Salted Caramel Stuffed Chocolate Crinkles


  • 1 1/2 cup flour
  • 1/2 cup + 2tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 10 tbsp butter softened
  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 dozen caramels, Rolos, or 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 combined. 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 cooling on cookie sheet for 5 minutes. Dip in powdered sugar. Devour.


Recipe Adapted from Cooking Classy