Salted Caramel Stuffed Chocolate Crinkle Cookies Recipe

Preheat oven to 350 degrees F.

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 for 4 minutes or until pale and fluffy. Add in eggs one at a time, stirring after each addition until well-combined.

Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

Scoop dough out 2 tablespoons at a time and roll into a ball. Press one caramel into the center, sprinkle the 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 for 11 to 13 minutes.

Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool. Store in an airtight container.