Caramel Chocolate Crinkles
Preparation: 20 min.
Cooking: 10 min.
Total: 30 min.
- 2 Cup all purpose flour
- 4 Tbsp black cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 1/2 Cup unsalted butter , softened
- 1 1/2 Cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 Cup confectioner's sugar
- 24 chocolate-covered caramels , unwrapped
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 ℉. 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.