I made these Chewy Ginger Caramel Filled Cookies a week ago and I still can’t stop thinking about them. Now, that is weird for me. Not the thinking about food part. But the making of a non-chocolate dessert. My motto is usually “if the dessert isn’t chocolate then it isn’t dessert.” But these cookies were AWESOME! Soft, chewy and filled with yummy, gooey caramel. Have you seen the little Kraft Caramel Bits at the store yet? They are sold near the chocolate chips and are just little dots of caramel. I like them because you can easily insert them into cookies or brownies and you don’t have to unwrap them. Anyhow, I TOTALLY recommend these 5 star cookies. They are good for the holidays or the middle of the summer. I’m telling you, you’re going to love them!
Makes about 30 cookies
- 3 cups flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/3 cup molasses
- 1 egg
- 2 tsp vanilla
- White sugar (for rolling the cookies in)
- 1 (11 oz) package Kraft Caramel Bits (you probably won’t use the whole bag)
1. Preheat oven to 350F. Using a hand mixer or stand mixer, cream the butter for about 1 minute. Add in the brown sugar and beat until creamy and fluffy (about 2 minutes).
2. Scrape down the sides and beat in the molasses, egg and vanilla. Scrape down the sides again and slowly add in flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Mix until combined. Don’t overmix!
3. For each cookie, use about 1 1/2 Tbsp of dough. Place 4 Caramel Bits in the middle of the dough and then roll into ball shape. Roll in the white sugar, until lightly coated. Place on a parchment lined baking sheet.
4. Bake at 350F for about 8-10 minutes. The edges will start turning brown but the middle will still be puffy and soft. Let cool on the baking sheet for 2 minutes then transfer the parchment directly onto a wire cooling rack. Eat and enjoy! Store leftovers in an airtight container.