Salted Caramel Stuffed Chocolate Crinkle Cookies

11.26.2012

Hello Christmas Cookie Season!! I’m obsessed with cookies so this gives me one more reason to love the holidays. I created this recipe to be a no refrigeration necessary recipe. A lot of chocolate crinkle cookie recipes require that the dough be refrigerated 2 – 4 hours before baking, I don’t have time for that =). Mostly I just don’t have the patience for that especially when I know what awaits me.

If you prefer you can omit the coarse sea salt from the recipe if you are not a fan of salted caramel. I personally am unequivocally in love with the addition. These taste like caramel brownies in cookie form. They are intensely delicious! If you are baking them for someone else you’ll have a hard time wanting to gift them after all =). If you wanted to go all out with these cookies you could even toss in some semi-sweet chocolate chips and toasted nuts.  Enjoy!

Salted Caramel Stuffed Chocolate Crinkle Cookies

Yield: 2 dozen

Salted Caramel Stuffed Chocolate Crinkle Cookies

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 (such as Kraft) or Rolos, unwrapped
  • coarse sea salt
  • 3/4 cup powdered sugar

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together 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. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
  • 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). Shape into a ball once more then roll in powdered sugar*. Align cookies on Silpat lined or buttered cookie sheets and bake in preheated oven 11 - 13 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, I liked these cookies best warm for soft gooey caramel). Store in an airtight container.
  • *I gave my cookies a generous coating of the powdered sugar before baking, but when they baked a lot of the powdered sugar baked and dissolved into the cookie anyway. So I found you can coat the top again with powdered sugar after baking (which is not pictured) to get a prettier cookie. If doing so roll in powdered sugar once before baking (doesn't need to be generously), then bake them and allow to cool and dip the tops of cookies in a fresh batch of powdered sugar (so there is no cross contamination) and shake off some of the excess. If you want to do it that way I would recommend using 1/2 cup powdered sugar for rolling before baking and reserve 1/4 cup in a separate bowl to dip and coat the tops after baking.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/11/salted-caramel-stuffed-chocolate-crinkle-cookies/

102 comments

  • são33: Adorei devem ficar uma delicia,vou levar a receita.
    bjs November 26, 2012 at 1:58pm Reply

  • Anu: yum gooey stuffed chocolate November 26, 2012 at 4:01pm Reply

  • Turmeric n Spice: This looks amazing !! November 26, 2012 at 5:11pm Reply

  • Julie @ Table for Two: woah, this looks awesome! i love that gooey center! November 26, 2012 at 7:10pm Reply

  • Spencer: Looks absolutely delicious! I would so love to try some. I am sure it tastes wonderful. November 26, 2012 at 9:36pm Reply

  • Sweet Bibiane: It looks delicious! November 27, 2012 at 11:10am Reply

  • Chung-Ah | Damn Delicious: Merry christmas to me! These cookies look absolutely sinful! I could definitely use a dozen of these right now! November 27, 2012 at 5:48pm Reply

  • sally @ sallys baking addiction: no dough chilling, the salty caramel, the crinkles, the chocolate, i love everything and I mean EVERYTHING about this holiday cookie recipe – or any-time-of-year recipe! The cookie queen is at it again. Yay Jaclyn! A winner. :) November 28, 2012 at 6:30am Reply

  • Shawn @ I Wash…You Dry: These look fantastic! Love that you don’t have to refrigerate the dough! YUM! November 28, 2012 at 7:56am Reply

  • Anonymous: I have never baked in my life (because I refuse to say using a package of muffin mix is baking!) and decided to bake these yummy treats…well last night I baked 9 doz of these amazing cookies and your instruction was easy, my cookies look just like the picture and I’ve impressed my little world – THANKS!!! November 29, 2012 at 10:21am Reply

    • Jaclyn: I was so excited to see your comment! That is so great! I’m so glad you tried baking and were successful and enjoyed the end result! I always hope I can help others enjoy baking =). Thanks so much for your comment! I hope you try some more of the recipes I’ve posted and enjoy =). November 30, 2012 at 11:36am Reply

  • Anonymous: How did you manage to shape your chocolate cookies into balls? I followed the recipe exactly as written, and my dough was so sticky I had a hard time shaping it into balls with two spoons, much less my fingers. November 29, 2012 at 11:36am Reply

    • Jaclyn: You may have softened your butter a bit too much? The best way to solve the problem of dealing with sticky dough is to refrigerate it until you find it easy enough to work with. I didn’t have to do it with mine but if you find yours to be sticky again next time then simply place it in the fridge for 30 mins to 1 hour and that should solve the problem. Hope that helps! November 30, 2012 at 11:33am Reply

    • Anonymous: Dough will be stickier in humid climates which is why some may need to refrigerate their dough. November 30, 2012 at 3:38pm Reply

  • Anonymous: does the caramel stay soft and stretchy (like in your picture) when the cookies have cooled? November 29, 2012 at 1:02pm Reply

    • Jaclyn: It doesn’t as mentioned above =) it does cool and harden to it’s original state that’s why I liked them best warm with stretchy soft caramel. I think rolos have softer caramel so if you wanted to add a rolo instead that would also be wonderful. I hope you enjoy! November 30, 2012 at 11:29am Reply

    • Anonymous: could you also use pre-made caramel that comes in a jar? i’d like the caramel to be gooey all the time?? or will that change the consistency of the cookie? help, i’m a non-baker participating in a cookie swap and i’m hoping to bring these cookies?? i’m trying this tonight! wish me luck! December 10, 2012 at 9:42am Reply

    • Jaclyn: I think the caramel sauce would be far too runny especially to work with and it would likely just melt into and out of the cookie. What I would recommend is just using a softer caramel than the kraft or Rolos would work well. I hope you enjoy and best of luck =)! December 10, 2012 at 11:10am Reply

  • Cookin For the Seven Dwarfs: These look amazing!!! December 1, 2012 at 11:25pm Reply

  • Anonymous: Just baked these and they are delicious! Thank you for this wonderful recipe! December 5, 2012 at 6:52pm Reply

  • Sharon Wagner: I am going to bake these for my husband. He has loved crinkle cookies since he was a kid. I’ve been doing recipes on Wednesdays on my blog for around a year now. Do you have any advice for broadening the recipe audience. You have a lot of followers! December 6, 2012 at 7:00am Reply

    • Jaclyn: What I recommend to every food blogger is the book called “Plate to Pixel” its the best book about food photography also I would recommend posting more frequently (if you have the time) and social networking helps – Pinterest is my number one source of traffic. Also two other wonderful sources are Foodgawker and Tastespotting. I hope that helps, great blog by the way. Isn’t food blogging fun? December 8, 2012 at 9:28pm Reply

  • Mindy: If I don’t have sea salt, can I use regular salt? This looks amazing!! December 6, 2012 at 12:48pm Reply

    • Jaclyn: Hi Mindy – if you don’t have the sea salt I would just recommend leaving it out because regular salt would just kind of dissolve completely into the cookie and make it taste too salty rather than having a few hints of salt over the caramel. Hope that helps! December 6, 2012 at 9:43pm Reply

  • Jo Romero: Fab idea – it’s one of those things that looks difficult to make but easy when you know how! Great pic too – making me hungry! Thanks for sharing. December 6, 2012 at 10:03pm Reply

    • Jaclyn: Thanks =), I hope you enjoy! December 8, 2012 at 9:22pm Reply

  • Anonymous: Yum! I think I’m going to make these for Santa!! :-) December 8, 2012 at 5:36pm Reply

  • Anonymous: Making these now… fingers crossed :)
    December 9, 2012 at 2:18pm Reply

  • Nikki: If I don’t have a stand up mixer can I use a hand mixer to make these? December 9, 2012 at 8:27pm Reply

    • Jaclyn: It may work but I wouldn’t want you to burn the motor up on your mixer =), I would say definitely the first portion you could then as it gets really thick as you start adding the dry ingredients just mix it by hand with a wooden spoon. Hope you enjoy! December 10, 2012 at 3:25pm Reply

  • Anonymous: Yum…I made these last night and they came out great!! December 10, 2012 at 10:33am Reply

  • JuneBug: Mine came out way to sticky and I didn’t have time to refrigerate:( I think it’s bc I mixed to much with my hand mixer? They look funny but hopefully they still taste good. December 10, 2012 at 2:27pm Reply

    • Jaclyn: Next time I would say freeze it if in a rut 15 minutes can make a difference. Sorry they were sticky! December 10, 2012 at 3:27pm Reply

  • Steph: Can this recipe be easily doubled or is this the kind of recipe where I’d be better off doing one batch at a time? Thanks! December 11, 2012 at 8:07am Reply

    • Jaclyn: If you have an average size stand mixer I think you’d be fine to double it. December 11, 2012 at 11:35pm Reply

  • Steph: also.. how would it work with Rolos? I want to bring these to work and I am worried with Kraft caramel, people will be breaking their teeth when they bite in. For Rolos- do I just plop the chocolate filled caramel in and it will just melt around the caramel inside the cookie? December 11, 2012 at 8:12am Reply

    • Jaclyn: I think Rolos would also be delicious and yes probably softer. I would do the same as pictured above, wrap the cookie dough entirely around the Rolo. I hope you enjoy them! December 11, 2012 at 11:36pm Reply

  • Anonymous: Did you use sweetened or unsweetened cocoa?
    Thanks ! December 12, 2012 at 6:33am Reply

    • Jaclyn: It’s unsweetened cocoa. I hope you love these and happy holidays! December 12, 2012 at 9:59am Reply

  • ladymorgiana: what a brilliant idea! December 12, 2012 at 12:56pm Reply

  • René: Just made these, they’re cooling as I write this. They look good, but I might add more powdered sugar for that “snowy” look. I actually made them with Splenda and rollos, (I know counter-productive), because that’s what my parents had in the cupboard. Still worked well! Thanks! December 12, 2012 at 7:30pm Reply

  • Anonymous: I made these yesterday.there is none left …lol really good but I did have to put the dough in the fridge for 20 min.. December 12, 2012 at 10:37pm Reply

  • Hannah: I’m making these tonight, I’m going to dust them with edible glitter! December 16, 2012 at 1:17am Reply

  • Anonymous: Made these yesterday and they are amazing! The dough was also sticky for me, but I worked with a lot of powdered sugar on my hands, on the spoon and pressed the cookie into a bowl of powdered sugar when pressing the caramel into it. Thank you, great recipe and easy to follow! December 16, 2012 at 7:02am Reply

  • Anonymous: Do you think these would freeze okay? I want to make them ahead of time. December 16, 2012 at 8:02pm Reply

    • Jaclyn: Personally I don’t like to freeze most of the bake goods I make but if you do, yes these should freeze fine – similar to they way a chocolate chip cookie freezes. Just be sure to bring them to room temp before serving =). December 17, 2012 at 5:06pm Reply

  • Anonymous: I made these last week and used the hersheys caramel kisses in the center…. OHHHHHHH SOOOOOO YUKMMMMY!!!
    December 18, 2012 at 4:35pm Reply

  • Anonymous: I would love to make these for a family Christmas this Friday…just was wondering I know you said that the carmel in the center gets hardened, but does it harden so much that it would break teeth? Just concerned as I know I won’t be able to bake them right before I head out. Thanks! They look AMAZING!! December 19, 2012 at 7:29am Reply

    • Jaclyn: No, it basically returns to the same consistency it was before baked maybe just a little bit chewier, it just doesn’t stay stretchy and gooey unless they are warm =). If you want a caramel that will be softer you could use a rolo candy in the middle or someone else mentioned they used the caramel hersheys kisses. I hope you enjoy them! December 19, 2012 at 10:04am Reply

  • Anonymous: Can I refrigerate my for over night?
    December 19, 2012 at 9:10pm Reply

    • Jaclyn: If you are referring to the cookie dough (which is what I’m guessing =), I would say yes that should be fine. If you find that it’s too firm, just let it rest at room temperature for a few minutes before handling. If you are referring to the baked cookie, yes you can refrigerate them although I’d recommend just storing them at room temperature. December 20, 2012 at 8:33am Reply

  • Wintry Baking « Craft-d-Girl's Blog: [...]        Salted Caramel Stuffed Chocolate Crinkle Cookies [...] December 22, 2012 at 9:47am Reply

  • Cookies, Cake, and Marshmallows, oh my! | pickyrunner: [...] second is the Salted Caramel Stuffed Chocolate Crinkle Cookies. These ones were my mom’s favorite but I don’t like them as much. I’m not a huge [...] December 26, 2012 at 1:16am Reply

  • Salted Caramel Stuffed Chocolate Crinkle Cookies « Jason's Creations: [...] Recipe adapted slightly from Cooking Classy [...] December 26, 2012 at 10:22am Reply

  • Cathy: These look scrumptious! i have also made these as a “hidden mint” cookie – and if you reduce the ball size and use junior mints, they are little cookies bursting with chocolate and mint – great warm or cold. December 29, 2012 at 7:53am Reply

  • Home Made: Savory Sweet Cookie Packs | Eva Kolenko Photography: [...] them, so I can bake them fresh in small batches on demand. You can find the recipe I used for the Salted Caramel Stuffed Chocolate Crinkle Cookies on this blog called Cooking [...] January 4, 2013 at 4:33pm Reply

    • Jaclyn: Your photography is gorgeous! So glad you were able to try the cookies. I LOVE the way to packaged them, such a fun idea and very pretty labels. January 4, 2013 at 8:33pm Reply

  • Kristy: These cookies were amazing!! I was looking for something different to add to my usual cookie list this past holiday season and this cookie was perfect! Everyone loved them and I will def be making them again soon. Thanks for sharing. January 6, 2013 at 1:47pm Reply

    • Jaclyn: I’m so glad you enjoyed them Kristy! Youre very welcome and thank you for your comment! January 8, 2013 at 9:16pm Reply

  • Eva @ Eva Bakes: These cookies were amazing! My Rolo pieces didn’t melt (I could have baked them slightly longer), but they still tasted divine. I linked back to you here: http://evabakes.blogspot.com/2012/12/salted-caramel-stuffed-crinkle-cookies.html January 14, 2013 at 12:33pm Reply

    • Jaclyn: They look perfect Eva! Thanks so much for linking back =)! January 18, 2013 at 6:12pm Reply

  • Check Out Our Pinterest Boards! | theSoCalLifeteam Blog: [...] We are trying to talk Jade into making these amazing Salted Caramel Crinkle Cookies for [...] January 14, 2013 at 2:18pm Reply

  • Kelly: Chocolate crinkle cookies are my favoritist cookie in the WHOLE WORLD. So this looks like heaven!

    Pinned it so I remember to try it! January 26, 2013 at 8:47pm Reply

  • Elex: I just started pursuing my culinary degree in pastry and baking. This week is cookie week, and today was our “cookie competition”. Out of 14 competitors I placed third!!!! Thank you so much Jaclyn for your wonderful recipe and beautiful blog! I can’t wait to try your other recipes for future competitions! Thanks again!

    stay sweet
    Elex

    ***make sure you serve these hot!!! February 7, 2013 at 6:06pm Reply

    • Jaclyn: Elex ~ that is awesome that you took third! Congrats! Also that’s great you are getting a culinary degree (I wish I had one =). I hope you continue to enjoy what you try and love cooking and baking. Thanks for your kind comment! February 11, 2013 at 6:45pm Reply

  • Chocolate Crinkle Cookies | Jen's Favorite Cookies: [...] Crinkles from Jen’s Favorite Cookies Salted Caramel Stuffed Chocolate Crinkles from Cooking Classy Peppermint Crinkles from Bakers [...] February 10, 2013 at 5:54pm Reply

  • Jessica: I made these over the weekend and O. M. G. Hubby said they are the best cookie I ever baked. Brought some into the office, and they concur. I used Rolos in the middle and they did stay nicely soft, I would definitely recommend! Thanks for such a delicious “keeper” recipe! April 16, 2013 at 12:09pm Reply

    • Jaclyn: That’s awesome to hear Jessica! I’m so glad you and your husband enjoyed these! Thanks for your comment! April 16, 2013 at 6:47pm Reply

  • la fourmi Elé: Tested and approved!! without caramel, simple chocolate and they are really good. Thanks for sharing! May 15, 2013 at 5:42am Reply

    • Jaclyn: Glad you liked them! May 15, 2013 at 1:44pm Reply

  • Nari: I made these the other day and they came out great! I don’t know if my cookies came out as chewy because my oven was hotter than i thought- about 25 degrees hotter. If I wanted to have more of a chewy consistency, would I lower my oven temp and bake longer? Also, could I freeze the balls ahead of time? When I am ready to bake them, would I bring the balls back to room temp, roll in powder sugar than bake? June 7, 2013 at 10:22am Reply

    • Jaclyn: If you want chewier cookies you can try using half unbleached flour or bread flour (the rest all-purpose). You can increase the bake time (and yes maybe reduce the temp slightly if your oven cooks hot) and maybe reduce the butter by a Tbsp. Some people also like to add a few tsp cornstarch for chewiness and use more brown sugar in place of some white. And yes I imagine they would freeze fine and that is what I would do just as you said, bring them to room temp (or close) before baking then roll in powdered sugar and bake. Hope that helps! June 10, 2013 at 10:56pm Reply

  • jenny allen: I made these tonight and the mix could be rolled as easy as pulling hens teeth , nice flat cookies , haven,t tried them yet July 10, 2013 at 5:42am Reply

  • MissNewEngland: Wow … these are way too good to use store-bought caramels, which to me are too hard and too sicky sweet. Caramel is so easy to make (even salted caramel) … if you freeze it and break it into chunks, it works perfectly in this recipe and has a less sweet fresher taste. July 11, 2013 at 12:15am Reply

  • Talking Tables Frills and Frosting Giftable Cookie Bags, Tags and Pegs | The Paper Parlour's Blog: [...] time please follow the link to the cookie recipe I came across via Pinterest,  it can be found here. I added some Smarties and a ice cream topping mix to the recipe. I poured the topping mix into a [...] July 11, 2013 at 6:31am Reply

  • Anahi: Can you substitute the cocoa powder for baking chocolate? If so, how many ounces should I use? August 18, 2013 at 11:49pm Reply

    • Jaclyn: You probably could if you reduce the butter slightly but the problem is I’m not sure how many ounces it would be exactly, sorry I wish I knew the conversion. You may be able to search the web for it. August 19, 2013 at 12:06pm Reply

      • Anahi: It’s okay! Thank you for replying! I actually found out how to do it on joyofbaking.com. There’s a list of ingredients and how you can substitute for each! :) August 22, 2013 at 5:58pm Reply

  • Anahi: Btw it would end up being 3 1/2 oz of baking chocolate and 1 tbsp of butter reduced. Just in case anyone else was having my same problem :) August 22, 2013 at 6:02pm Reply

    • Jaclyn: Thanks so much for the info!! August 22, 2013 at 7:54pm Reply

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  • Marybeth Knight: My mouth’s watering already! Crinkles have been a staple of my family’s holiday cookie tradition, but adding the salted caramel is genius! I can’t wait to try! November 12, 2013 at 3:45pm Reply

  • Natalie Spencer: Hi!

    I just found this recipe on pinterest, and I’m super excited to bake them! We are having an early Thanksgiving this year with my fiance’s family, and I am responsible for bringing a chocolate dessert. I love to bake, and especially new recipes!

    Because I will need to bake the cookies before we travel, I was wondering if when we were ready for dessert, if I could pop them in the microwave for 10 secs or so, if that would help soften the caramel inside.

    Thanks! :) November 12, 2013 at 6:47pm Reply

    • Jaclyn: I think that would probably work just fine. If you use rolos though then you might not need to do that. November 13, 2013 at 8:55am Reply

  • Chelsea: I just made these and used caramel dip that you usually have with apples. They turned out delicious! So much so that my husband ate 10 of them before they even cooled off! November 17, 2013 at 4:35pm Reply

    • Jaclyn: Sounds about like me :), I’m so happy to hear they were enjoyed! Thanks for leaving a comment Chelsea! November 24, 2013 at 2:00pm Reply

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  • Marieke: Hi from Holland!

    I think something went totally wrong with my cookies because them cam out totally flat. What do you think could go wrong? November 24, 2013 at 10:01am Reply

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  • MaureenPrim: Just wanted to share that I baked these last night for a Scandal-watching party and they were outstanding! I made the dough on Wednesday night and refrigerated. Last night I pulled the dough from the fridge and let sit for 20 minutes. Then I scooped the dough, wrapped around the caramels and baked. I rolled the dough heavily in powdered sugar before baking and they looked awesome after cooling. They were definitely a hit! Today at the office someone said 12 seconds is the perfect length of time to microwave for a gooey center.

    Thanks so much for sharing! I’ll definitely add to my recipe book. December 6, 2013 at 10:26am Reply

    • Jaclyn: I’m so glad they were enjoyed Maureen! Thanks for your comment and tips! December 7, 2013 at 9:54pm Reply

  • Ashley: Help! I just made these cookies for a cookie exchange and they are totally flat with no crinkle. The dough was quite soft so I chilled them in the fridge overnight and then covered my hands in icing sugar to roll them. I put caramilk squares in the middle for the caramel, and didn’t roll them in powdered sugar before baking (with the plan to roll them in sugar after baking). How do I get the beautiful crinkle? December 7, 2013 at 11:05am Reply

    • Jaclyn: It sounds like they probably just needed more flour. It may be due to humidity or the way the flour is measured but I would try adding a bit more and hopefully that helps! December 7, 2013 at 10:13pm Reply

  • Heather: Hi, I made these last night. They looked great when I pulled them out of the oven. I followed all your tips, but had problems getting them to release from the pan. Second pan, I lifted them a little sooner to the rack, and the caramel oozed out the bottoms…and right through the rack! What did I do wrong? I’d like to try again! December 10, 2013 at 6:16am Reply

    • Jaclyn: Just be sure the caramel is entirely enclosed by cookie dough before baking, also I’d probably recommend a Silpat (silicone) cookie sheet liner or parchment paper instead of buttering. Hope that helps! December 20, 2013 at 5:09pm Reply

  • Salted Caramel Crinkle Cookies | Pure&Good: […] the pins that I pin!), and although my cookies didn’t turn out looking quite as pretty as the original bloggers did, I’m sure that they’re just as delicious. Click the link to find the […] December 10, 2013 at 10:36am Reply

  • Portia: Thanks for this recipe, cookies came out fantastic! I love it when it’s simple to make something so novel. Looking forward to feedback at tomorrow’s cookie exchange…

    The dough was a bit too sticky at first so I portioned it out into individual “nubbins” with a 2T scoop and refrigerated for a bit (a trick I use often when I want to avoid longer refrigeration time) before stuffing with caramel and sea salt. December 14, 2013 at 7:45pm Reply

    • Jaclyn: That’s great to hear they turned out fantastic for you! I hope everyone loves them! Thanks for leaving a comment Portia! December 15, 2013 at 10:46am Reply

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