I am not usually one to boast about being a domestic goddess (ok maybe sometimes..) but I will put it out there that December last year I made the most perfect and amazing cookies for Christmas! You can find the recipe for my delicious Christmas Crinkle Cookies here. It’s fair to say they were very much loved by friends and family so for Christmas just been (which is now already three months ago…) I needed to find another recipe to impress! I was browsing Pinterest for baking recipes when I came across a pimped up version of my much loved crinkle cookies. Think chocolate brownie like cookies but with a gooey salted caramel centre! I bet I have your full attention now don’t I? After seeing this photo I was sold and knew I had to bake these cookies. So I did…and let me tell you, they are indeed amazing!
I ended up changing the original recipe slightly because I couldn’t find the right caramels in the shops, so I went with Rolo’s instead. I actually think they make an even better alternative for these cookies because it means you will get gooey caramel even when once the cookies have cooled down, which I don’t think would be the case with hard caramels. Here is how to make these!
Salted Caramel Chocolate Crinkle Cookies
- 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
- 2-3 rolls of Rolo’s
- coarse sea salt
- 3/4 cup powdered sugar
Start of with preheating your oven to 180 C/350 F degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and 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 the vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Now it’s time to get your hands dirty (don’t worry you can lick them clean afterwards!) Scoop dough out 2 tbsp at a time and roll into a ball. Press one Rolo into the center, and sprinkle the top with a small pinch of coarse sea salt.
Then fold cookie dough around the Rolo and salt (making sure the Rolo is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar.
Now repeat this process until you run out of dough and Rolo’s (it was hard not to eat too many Rolo’s while baking; 1x Rolo for the cookie, 1x Rolo for me…) Anyway, ensure you have two baking paper lined (or buttered) cookie sheets ready and align all your powdered balls neatly in a row. Ensure you leave enough space between them because they will expand sideways!
Now pop them into the preheated oven and bake for 11-15 minutes. It’s so fun watching them rise and crinkle in the oven! The smell coming from your oven by this point will be mouthwatering – just warning you in advance ;)
The occasional accident may happen – see some caramel tried to escape from this cookie, naughty naughty! But oh well that just means that one is perfect for immediate consumption!
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool. You can store them in a airtight container – or serve them yummy and hot to friends and family. They will love you forever!
I gave my cookies a generous coating of the powdered sugar before baking, but note that when they bake a lot of the powdered sugar actually dissolves into the cookie. So I found you can coat the top again, by dipping top into bowl, with powdered sugar after baking (not pictured) to get a prettier cookie. This recipe makes approximately 24 cookies.
My family loved these at Christmas but personally I think they can be enjoyed ANY TIME of the year. Do you think you will make these sometime?