I love hiding edible treasures inside baked goods. The obvious perk is consuming said treats, but I also love seeing others’ reactions upon biting into something unexpected.

“Ohhh, what a good coo…Ohhh! Is that candy? Caramel? What is that!?” The only thing better than pleasing a friend with a holiday cookie is double pleasing a friend with a holiday cookie.

This was my first attempt at a crinkle cookie and also my first time baking with black cocoa, which added such a delicious touch of richness to the cookie. If you are unable to find black cocoa, replace it with unsweetened cocoa. The cookies will still make you squeal, I promise.

Caramel Chocolate Crinkles

By Pip and Ebby
Makes 24 cookies

Ingredients:

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
¼ cup black cocoa (or unsweetened cocoa powder)
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter, softened
1 ½ cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup confectioners’ sugar
24 chocolate-covered caramel candies, unwrapped

Directions:

In medium bowl, combine the flour, cocoa powders, baking powder and salt. Set aside.

In a separate bowl, using a hand-held mixer, combine the butter, granulated sugar, eggs and vanilla on medium speed until smooth. Gradually add flour mixture and mix until just combined. Using your hands, pat batter into a giant ball and wrap in plastic wrap. Refrigerate for minimum of 2 hours, or until completely chilled.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside. Pour confectioners’ sugar into a small bowl and set aside.

Remove chilled dough from refrigerator. Scoop out a large spoonful of dough and flatten it into a disc using your fingers. Place a chocolate-covered caramel into the center and wrap dough around it, forming a ball. Smooth out creases in dough as much as possible. Roll ball in the confectioners’ sugar twice, completely covering it both times, and set on prepared baking sheets. Repeat process with remainder of dough. Bake in preheated oven for 10 minutes.

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14 thoughts on “Caramel Chocolate Crinkles

    • Joyce Schade said:

      Love the look of these cookies,maybe a new one for the christmas cookie tray this year! YUM,Thanks

  1. Donna said:

    I wil be making these for Christmas!!!

  2. Deborah said:

    Thanks, I will definitely be trying some of these cookies for mthe holidays.

  3. christine halcott said:

    So very good. I also made a second batch with Rolo candy in the middle

  4. Lydia said:

    Choc covered Caramel candies….will Rolos work or is there a better option?

    • realbutter said:

      Lydia,

      Rolos are a great option. Happy baking!

  5. Carolina said:

    Looks like a great recipe for Christmas! Looks like I can get some help from little hands, too!

  6. Nicole said:

    these look delicious! i can’t wait to try them out, and suprise my grandmother with a batch!! thanks!

  7. Kailey said:

    When I baked these it seemed like way too much dry ingredients! I had a lot of trouble mixing them into the dough! I don’t know if it was me or not!

  8. Rhonda said:

    Made these, they are wonderful. Gave a gift basket to my sister. By the time I got home she had emailed me asking for the recipe. Love this site. I am going to try to use Rolos next time.

  9. Eli said:

    These look so great I can’t wait to try them

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