This post is sponsored by Imperial Sugar. All opinions are my own as always.
Chocolate Crinkle Cookies are kicked up to a new level! Soft and chewy caramel filled chocolate crinkle cookies. This cookie is like a caramel brownie in a perfect cookie form, individual deliciousness serving guaranteed.
Hello Choctoberfest and everything chocolate! I am starting this party off right with these decadent chocolate crinkle cookies filled with ooey-gooey caramel.
So the kids were actually fighting over these cookies, not sure if that is a good thing or a bad thing? I mean, these cookies really are amazingly delicious. Hubs stayed out of the fight and grabbed a few and fled the room! Smart guy, don’t risk getting a finger broken! LOL.
This may be the BEST COOKIE EVER! Yeah, I said it. You be the judge!! I mean seriously, chocolate, caramel, and more chocolate, how can you go wrong?? You really can’t.
Here is a little background info about Imperial Sugar! In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born.
The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.
For 175 years, Imperial Sugar has been a trusted name in family kitchens all across the south.
Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
They’re the secret ingredient in family-favorite recipes handed down from one generation to another. Home cooks know that when you bake with love and Imperial Sugar, that’s when memories are made.
Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes.
The family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend).
Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.
Here are some fun Halloween recipes from Imperial Sugar!
Click here for a Free Imperial Sugar 125th Anniversary Cookbook
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Here are the steps how you can make Caramel Chocolate Crinkle Cookies:
In a saucepan, over medium heat, melt the butter. Add Imperial Brown Sugar and cocoa powder. Take off heat. Let come to room temperature, you don’t want scrambled eggs!
Crack open two eggs into a bowl.
Mix until smooth.
The batter should look nice and smooth.
Add dry ingredients. place cookie mixture in the fridge for 1/2 hour.
Roll cookie dough into a ball.
Insert a soft chewy caramel into the center. Wrap cookie dough around caramel. Return to refrigerator.
Scoop out Imperial Powdered Sugar into a bowl for rolling.
After refrigerating cookie dough, roll into Imperial Powdered Sugar.
Place cookie dough balls on parchment covered cookie sheet.
Bake until cookie cracks. Let cool completely on cookie sheet.
- 1/2 cup Salted, sweet cream Butter
- 1 1/4 cup Imperial Brown Sugar
- 1/2 cup + 2 Tablespoons Unsweetened Cocoa Powder
- 2 Eggs
- 1 1/4 cup Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Imperial Powdered Sugar
- 20 Soft Chewy Caramels
- In a saucepan, over medium heat, melt the butter.
- Remove from heat and add brown sugar and cocoa powder.
- Stir for 1-2 minutes until glossy smooth.
- Once at room temperature, add eggs and stir well.
- Stir in flour, baking powder, and salt.
- Let dough chill for 30 minutes.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and roll into 1 1/2 - 2 inch balls.
- Make an indention in the center with your thumb.
- Place a caramel in the center of cookie dough and wrap cookie dough completely around caramel.
- Place Imperial powdered sugar in shallow bowl. Generously coat each ball in powdered sugar. Repeat.
- Place the cookies back in refrigerator for 10 minutes.
- Place the cookies on parchment or a Silpat lined baking sheet.
- Bake for 8-10 minutes or until the cookies start to crack on edges.
- Let cool for 5 minutes before removing from the baking sheet.
Most of the powdered sugar cooks and melts inside the cookie, roll in more powdered sugar if you want your cookies to be covered when they are completely cooled.