Ingredients: |
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
30 Rolo candies, unwrapped (you can use Kraft caramels but they get too hard after the cookies have cooled. Rolo candies stay soft)
coarse sea salt
3/4 cup powdered sugar
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Directions: |
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 combined. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Scoop dough out 1 Tablespoon at a time and roll into a ball. Press one Rolo into the center, sprinkle top of Rolo with a small pinch of coarse sea salt then fold cookie dough around Rolo and salt (make sure the Rolo is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar*. Align cookies on buttered cookie sheets and bake in preheated oven 11 - 13 minutes depending on your oven. 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.
Sprinkle each cookie with more powdered sugar.
Store in an airtight container.
Yield: 30 cookies |
This recipe for Salted Caramel Stuffed Chocolate Crinkle Cookies is from