Caramel Stuffed Gingerbread Cookies



For the Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
3 1/2 cups plus 3 Tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
24-26 packaged caramels



Directions :

In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar until combined. Add in the molasses until its completely incorporated. Add in the eggs, one at at time, making sure to scrape the sides as you go. Mix in the vanilla and spices until combined. Add in the flour, baking soda, and salt. Mix just until the dough comes together. Cover and refrigerate the dough for 30 minutes.
Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper, set aside. Unwrap your caramels.
When the dough has chilled, take about 1 Tablespoon in your hand and roll it into a ball, flatten slightly. Place a caramel in the center of the dough and top with another flattened Tablespoon of dough.

Seal the edges and roll into a ball, place on prepared cookie sheet and flatten slightly. Continue with dough, I fit about 8-10 cookies per sheet.

Bake in preheated oven for 10-12 minutes or until puffy and the edges are lightly golden.

Allow to cool slightly before consuming. The caramel hardens when it cools so these cookies are best the day they are made but if you heat them in the microwave for 10-15 seconds they are absolutely perfect… Soft, spicy dough paired with gooey caramel… Does it get any better than that?

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