1-Getting started: Getting started with salted caramel stuffed chocolate crinkle cookies is as easy as preheating your oven and gathering your tools. This recipe keeps things simple and fun, perfect for home cooks who want great results without stress.

2-Preheat and prepare dry ingredients: First, preheat the oven to 350 degrees and line your baking sheets with parchment paper for easy cleanup. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until they’re well combined here’s where our best baking tips can help ensure even mixing.

3-Mix wet ingredients: Next, in an electric stand mixer with a paddle attachment, whip the softened butter, granulated sugar, and light-brown sugar on medium-high speed until the mixture turns pale and fluffy, which takes about four minutes. Add the eggs one at a time, mixing after each until fully incorporated, then stir in the vanilla extract for that extra flavor boost.

4-Combine dry and wet ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet mixture, blending just until combined to avoid over-mixing. Scoop the dough by 2 tablespoons, roll it into a ball, and press one unwrapped caramel into the center. Sprinkle a small pinch of coarse sea salt on the caramel, then fold the dough around it to fully enclose everything, shaping it back into a ball.

5-Roll and bake: Roll each dough ball in powdered sugar for that signature crinkle effect, and arrange them on your prepared cookie sheets. Bake for 11 to 13 minutes, keeping an eye on them so they come out just right. Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack the caramel will set as they cool, and for a prettier finish, roll them in powdered sugar before baking and dip the tops in fresh powdered sugar after cooling.