Salted Caramel Stuffed Chocolate Cookies

As far as decadent Holiday cookies go this recipe ranks pretty far up there in the decadence and the deliciousness! I am a big fan of salted caramel and combining it inside of a cookie sounded too good to be true.  The cookie’s name makes it sound more complicated than it is and the recipe is really simple and doesn’t take long to throw together.  These cookies remind me a little of chocolate lava cake especially when eaten soon after they’re taken out of the oven. The gooey caramel oozes out of the center and mixes with the outer chocolate cookie layer.   The cookie just looks festive and almost snow covered from the powdered sugar on top.

Salted Caramel Stuffed Chocolate Cookies
(makes about 2 dozen)
Adapted from Cooking Classy
Printable Version

Ingredients:

• 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, unwrapped
• coarse sea salt
• 3/4 cup powdered sugar (optional)

Directions:

1. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside.
2. In another bowl whip together the butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla.
3. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
4. Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides).
5. Shape into a ball once more then roll in powdered sugar (I actually skipped this step and added the powdered sugar afterwards).
6. Align cookies on a parchment paper lined or greased baking sheet and bake in a preheated 350F oven 12-13 minutes.
7. Allow to cool on cookie sheet for 5 minutes before removing.  Sprinkle another thin layer of powdered sugar on top if necessary. Store in an airtight container.