Salted Caramel Stuffed Chocolate Crinkle Cookies

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
• 2 dozen caramels, such as Kraft or Rolos, unwrapped
• Coarse sea salt
• 3/4 cup powdered sugar

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, cocoa powder, baking powder and salt until evenly combined, then put that bowl aside. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and light-brown sugar on medium-high speed until the mixture turns light and fluffy, about 4 minutes.
2. Add the eggs one at a time, mixing after each one until incorporated. Blend in the vanilla. Turn the mixer to low speed, add the dry mixture gradually, and mix only until the dough comes together.
3. Portion the dough 2 tbsp at a time and roll each portion into a ball. Push one caramel into the middle, add a small pinch of coarse sea salt over the caramel, then wrap the dough up and around it so the caramel is completely enclosed on every side. Roll it back into a ball, then coat it in powdered sugar.
4. Arrange the cookies on cookie sheets lined with Silpat or buttered. Bake in the 350 degree oven for 11 – 13 minutes. Leave the cookies on the cookie sheet for 5 minutes, then move them to a wire rack to finish cooling. The caramel firms up once cooled, so these have a softer, gooier center while warm. Store them in an airtight container.
5. For the powdered sugar finish, a heavy coating before baking may melt into the cookies. If you want a brighter white top, roll the dough in powdered sugar before baking without packing on too much, then after the cookies have baked and cooled, dip just the tops into a fresh bowl of powdered sugar and shake away some of the extra. For that approach, use 1/2 cup powdered sugar for the pre-bake coating and keep 1/4 cup in a separate bowl for dipping the baked tops.