Salted Caramel Stuffed Chocolate Crinkle Cookies

November 26, 2012

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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


5 from 2 votes

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!
Servings: 24
Prep20 minutes
Cook22 minutes
Ready in: 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


  • 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


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  • Michael

    hy, i want to make your recipe, can you tell me how many ounces or grams i have to use for the ingredients because a cup can be very big or very small and i can not guess them. thanks

  • Eden Passante

    Wow these look so decadent! I love salted caramel so I’m sure these cookies would be amazing!

  • Isabeau

    hey i wouldnt call myself old but i would consider myself more mature because my mum will let me cook in the kitchen now and thats a pretty big deal because ive always loved baking and as soon as i saw this on my mums pinterest i was like “MUM!!! Please let me bake this for my birthday?!?!?!?!?” and she agreed and it was so nice to eat as well as to make so thank you for sharing this wonderful recipe that i had the pleasure of baking for my family!!!

    • Jaclyn

      Jaclyn Bell

      I’m so glad you tried these and enjoyed them Isabeau! I hope you had a fun birthday! Thanks for leaving a comment!

  • Kathy

    i bake these for work birthdays and they are always a hit! Definitely refrigerate if the dough gets too sticky, I also refrigerate between batches. Another trick is using a plastic measuring spoon instead of metal since metal is more likely to make the dough stick to the spoon.

  • Tina

    i made these last year and they were a huge hit. I am making them again at the request of my daughter. I used Rolos and they worked great. Thanks for such a good recipe.

  • Coleen Phillips

    Can’t wait to make these for a cookie exchange. I think I will substitute pieces of Caremello bar for a softer caramel inside. Ty for the recipe

  • 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.

    • Jaclyn

      Jaclyn Bell

      That’s great to hear they turned out fantastic for you! I hope everyone loves them! Thanks for leaving a comment Portia!

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