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 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!
Imperial Sugar Halloween Recipes
Click here for a Free Imperial Sugar 125th Anniversary Cookbook
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Here are the steps for 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 the heat. Let it 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 the 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 a parchment-covered cookie sheet.
Bake until cookie cracks. Let cool completely on the cookie sheet.
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Yield: 20 cookies
Caramel Chocolate Crinkle Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Caramel 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.
- 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 and smooth.
- Once at room temperature, add eggs and stir well.
- Stir in flour, baking powder, and salt.
- Let dough chill for 30 minutes.
- Preheat the 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 the caramel.
- Place Imperial powdered sugar in a shallow bowl. Generously coat each ball in powdered sugar. Repeat.
- Place the cookies back in the 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 the edges.
- Let cool for 5 minutes before removing it 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Pyrex Glass Mixing Bowl Set (3-Piece)
2 Quart Saucepan
Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set
Norpro 3-Cup Stainless Steel Rotary Hand Crank Flour Sifter With 2 Wire Agitator
McCormick Sea Salt Grinder
C&H, Cane Sugar, Golden Brown, 2lb Bag (Pack of 2)
Kraft Caramel Bits, 11 oz Wrapper
Amazon Brand - Happy Belly Unsalted Butter Sticks, 16 oz. (4 Four Oz. Sticks)
365 Everyday Value, All-Purpose Flour, 5 lb
Domino Powdered Sugar, 32 Oz
365 Everyday Value, Organic Cocoa Powder, 8 oz
Amount Per Serving Calories 135Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 91mgCarbohydrates 28gFiber 0gSugar 20gProtein 2g
Recipe adapted from Modern Honey
Tuesday 16th of November 2021
All your recipes look fantastic. For me, some more than others...🤗🤗
Friday 5th of June 2020
Decadence in every bite! Thank you for introducing us to this yumminess.
Saturday 6th of June 2020
So happy that you love these cookies as much as we do!
Raymond K Moore
Wednesday 25th of March 2020
Moore chocolate! Go Nettie!
Thursday 26th of March 2020
Thank you so much!
Wednesday 28th of November 2018
Oh I think I just found the new cookie my boys and I will be trying this Christmas. Pinned.
Wednesday 28th of November 2018
Thank you Joanne!