Introduction
Salted Caramel Stuffed Chocolate Crinkle Cookies are an irresistible treat that blends rich chocolate flavor with the luxurious gooeyness of salted caramel. These cookies are a delightful twist on the traditional chocolate crinkle cookie, famous for its crackled exterior and soft, fudgy interior. With their shiny, powdered sugar-coated tops and the surprise center of molten caramel, these cookies not only satisfy your sweet tooth but also add a gourmet flair to your baking repertoire. Perfect for holidays, special occasions, or any time you want to impress guests, these cookies are as beautiful as they are delicious. The contrasting flavors of sweet and salty, along with the textural interplay between the chewy cookie and the soft caramel center, make them a standout dessert that’s hard to forget.
The History of Chocolate Crinkle Cookies
Chocolate crinkle cookies have been a staple in American baking since at least the mid-20th century. The earliest recorded version is believed to have been published in Betty Crocker’s cookbooks in the 1950s. The origin of the “crinkle” effect comes from rolling the cookie dough in powdered sugar before baking, which causes the surface to crack as the cookies expand in the oven. Over time, bakers have added their own creative twists to the traditional recipe, and one of the most indulgent variations is the salted caramel stuffed version. This modern update taps into the recent popularity of salted caramel, which exploded in the early 2000s as gourmet chefs began combining salt with caramel to heighten its flavor profile. The fusion of this trendy flavor with a nostalgic cookie has created a new classic.
Ingredients Breakdown
To make Salted Caramel Stuffed Chocolate Crinkle Cookies, you’ll need a combination of pantry staples and a few specialty items.
- All-purpose flour: This forms the structural base of the cookie.
- Unsweetened cocoa powder: Use high-quality cocoa for a rich chocolate flavor.
- Baking powder & baking soda: These leavening agents help the cookies rise and create the signature crinkles.
- Salt: Enhances overall flavor and balances the sweetness.
- Granulated sugar & brown sugar: A combination of the two gives the cookie both sweetness and a slightly chewy texture.
- Butter: Softened, unsalted butter is best for even blending and controlled salt levels.
- Eggs: Bind the dough and add richness.
- Vanilla extract: Deepens and enhances the chocolate flavor.
- Soft caramel candies or homemade soft caramels: These are the heart of the recipe and should be soft enough to melt in the oven.
- Coarse sea salt: Sprinkled over the caramel or on top of the cookie for the classic “salted caramel” experience.
- Powdered sugar: Used for rolling the cookie dough before baking to get the signature crinkled look.
Step-by-Step Recipe
- Prep the caramel centers: If using store-bought soft caramels, cut them into smaller pieces and lightly flatten them so they fit easily into the center of each cookie. For homemade caramel, chill the mixture and scoop into teaspoon-sized portions, rolling into balls. Place the caramel balls in the freezer while you prepare the dough to keep them from melting too soon in the oven.
- Make the cookie dough: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover and chill the dough for at least 2 hours or overnight. This makes it easier to handle and enhances the flavor.
- Assemble the cookies: Scoop out 1 to 1.5 tablespoons of chilled dough and flatten it into a disk. Place a frozen caramel piece in the center, then fold the dough around it and roll into a ball, sealing the caramel completely. Roll each dough ball generously in powdered sugar.
- Bake: Place the dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the tops are cracked and the cookies have spread slightly. The edges should be set but the centers will remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Be cautious, as the caramel inside will be very hot. Once slightly cooled, sprinkle the tops with coarse sea salt if desired.
Tips for the Perfect Cookie
Chill your dough thoroughly to prevent excessive spreading and to make the cookies easier to shape. Use a cookie scoop for uniform size, which helps in even baking. Ensure the caramel is well-encased in dough to prevent leakage during baking. For best results, use soft caramels that melt smoothly rather than hard caramels that may not fully soften. If your kitchen is warm, keep half the dough in the refrigerator while you shape the rest to maintain consistency. Don’t overbake—these cookies are meant to be soft and chewy. For a gooier caramel center, bake the cookies for slightly less time and let them sit on the tray to finish baking from residual heat.
Variations and Customizations
You can personalize these cookies by experimenting with different types of chocolate—try using dark cocoa powder for a more intense flavor or adding mini chocolate chips for extra decadence. Add a pinch of instant espresso powder to the dough to enhance the chocolate taste. For a holiday twist, mix in a hint of peppermint extract or roll the cookies in red and green colored sugar instead of powdered sugar. Substitute the caramel with peanut butter cups, Nutella, or marshmallow fluff for creative spins. You can also make them gluten-free by using a 1:1 gluten-free flour blend. For a more adult version, add a splash of bourbon or coffee liqueur to the dough.
Health Considerations and Nutritional Value
While these cookies are undeniably indulgent, you can make some adjustments to lighten them up. Substitute some of the butter with unsweetened applesauce to reduce fat content, or use a sugar alternative like coconut sugar or a low-glycemic sweetener to lessen the sugar load. Each cookie contains approximately 150–200 calories, with most of that coming from sugars and fats. Though not a health food, they can be enjoyed in moderation as part of a balanced diet. Adding a sprinkle of sea salt not only enhances flavor but also provides trace minerals. For those with dietary restrictions, consider dairy-free butter and vegan caramel alternatives. As with any treat, portion control is key, especially given the richness of both chocolate and caramel.
FAQ
Can I make these cookies ahead of time? Yes, you can refrigerate the dough for up to 48 hours or freeze the shaped dough balls (without powdered sugar) for up to 2 months. Bake straight from the freezer, adding a minute or two to the baking time.
What kind of caramel works best? Use soft, chewy caramels like Kraft or Werther’s soft caramels. Homemade caramels also work well if kept cold before use.
Why is my caramel leaking out of the cookie? Ensure the caramel is completely encased in the dough and that it’s frozen or chilled before baking. Avoid overbaking, as the longer heat exposure can cause leaks.
Can I use dark cocoa powder? Yes, using dark or Dutch-processed cocoa will deepen the chocolate flavor and give the cookies a more intense color.
Can I make these gluten-free or vegan? Absolutely. Use a 1:1 gluten-free flour blend and substitute the butter and eggs with vegan alternatives like coconut oil and flax eggs. Choose dairy-free caramel substitutes as well.
How do I store them? Store in an airtight container at room temperature for up to 5 days. Reheat briefly in the microwave for a molten caramel center.
Salted Caramel Stuffed Chocolate Crinkle Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup + 2 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 10 tablespoons salted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 24 soft caramels such as Kraft or Rolos, unwrapped
- Coarse sea salt for sprinkling
- ¾ cup powdered sugar for rolling the dough
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with Silpat mats or lightly butter them; set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed until the mixture becomes pale and fluffy, about 4 minutes.
- Add the eggs, one at a time, mixing well after each addition until fully incorporated. Mix in the vanilla extract.
- Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until the dough comes together—do not overmix. Chill the dough if it’s too soft to handle easily.
- Scoop out the dough in 2-tablespoon portions and roll each portion into a ball. Press a caramel or Rolo into the center of each ball, sprinkle the top of the caramel with a small pinch of coarse sea salt, then carefully wrap the dough around the caramel to fully encase it. Roll again to form a smooth ball.
- Roll each dough ball in powdered sugar, coating generously. Place the cookies on the prepared baking sheets, leaving about 2 inches of space between each.
- Bake in the preheated oven for 11 to 13 minutes, or until the cookies are cracked on top and just set around the edges. The centers will remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Keep in mind that the caramel centers will firm up as they cool, but the cookies are especially delicious served warm while the caramel is still gooey.
Optional Finishing Tip:
- For an extra-pretty finish, roll the cookies lightly in powdered sugar before baking, then once they’ve cooled, dip the tops again in fresh powdered sugar (reserved separately to avoid cross-contamination). This ensures a bright, snowy appearance that won’t bake off. Use ½ cup powdered sugar for the pre-bake coating and ¼ cup set aside for the post-bake touch-up.
Storage:
- Store cookies in an airtight container at room temperature. To enjoy that gooey center again, microwave cookies for a few seconds before serving.