Salted Caramel Stuffed Chocolate Crinkle Cookies


Chocolate Crinkle Cookies stuffed with a layer of decadent chewy caramel and finished with a blizzard of powdered sugar! Talk about decadent holiday cookie!

Caramel Stuffed Chocolate Crinkle Cookies

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!

Caramel Stuffed Chocolate Crinkle Cookies


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Salted Caramel Stuffed Chocolate Crinkle Cookies

5 from 1 vote

Chocolate Crinkle Cookies stuffed with a layer of decadent chewy caramel and finished with a blizzard of powdered sugar! Talk about decadent holiday cookie!

Servings: 24
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes


  • 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


  1. 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.
  2. 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.
  3. *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.
  4. Recipe Source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: crinkle cookies
Author: Jaclyn


  • 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

  • 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

  • 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

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

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

  • 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

    • Mike: I had exactly the same problem. Although they were a pain to work with, the results were perfect. Next time I will go with my instincts and chill the dough a bit. December 23, 2015 at 10:36am 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

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