I think we, the cliffords, (minus brady) have been ill for all of fall. Ill like snotty noses, fevers, coughs and sleepy ill. Therefore the only item that is really non contagious that comes out of our house would be something that has been baked for at least 8 min. and naturally has sugar and flour. That is the description of one thing…cookies.
This is a recipe that comes from Gimme Some Oven. It turned out really great! I added some carmel in the middle and voila- no germs spread and tastes delicious.
I made one small adjustment from Gimme Some Oven’s recipe..I don’t have canola oil so i used coconut oil. And of course, I added oozy carmel to the middle because we were THAT sick that we needed that extra sweetness to get us through.
The carmel is easy, and no fail. Add all the ingredients in a saucepan and stir for approx 10 min, until carmel turns dark and opaque and beings to pull away from the sides. Let cool before putting in the middle of the cookies. (You will have carmel left over…which is the best part!! carmel for anything and everything)!
Once you have your dough made and your carmel cooling in the fridge, grab a 1/2 tsp measuring spoon to use as your scoop for the carmel. Then, take your cookie scoop and after you have scooped all your dough mounds, go back through and place a 1/2 tsp full of carmel in the middle. Then go back through and pinch the dough around the carmel so no carmel is showing. Roll finished stuffed dough mound in a bowl of powdered sugar and there you have it. (Most of the powdered sugar will cook into the dough, so because i like the white look, I then redip my cookies –or sprinkle some powdered sugar on top.
this is a picture of after I had covered up the carmel in the middle….obviously:)
jude was so into making these cookies. The “J” was for him. obviously:) Enjoy!!
Carmel filled Chocolate Crinkle Cookies
SERVING SIZE: 24 cookies (will have lots of carmel left over for everything and anything!)
PREP TIME: 30 min
TOTAL TIME: 45 min
1/2 cup + 2 Tbs unsalted butter
1/2 cup sugar
1/4 cup light corn syrup
1- 14 oz. can sweetened condensed milk (can use fat free)
Chocolate Crinkle Cookies
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup coconut oil
2 large eggs
1 tsp vanilla
1 cup powdered sugar for coating cookies
Preheat oven to 350 degrees. Make carmel filling first so it can cool while making the cookies.
Place butter, sugar, corn syrup and condensed milk in a medium saucepan over medium-low heat. Stir frequently until sugar dissolves. Increase heat and bring milk mixture to a boil. Cook, stirring frequently for 8-10 min until mixture turns opaque and begins to pull away from the sides. Place in fridge to cool while making cookie dough.
Chocolate Crinkle Cookies:
In medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In stand mixer, beat oil and sugar on medium speed until combined. Add eggs, one at a time and beat until combined. Add vanilla. Gradually add flour mixture and beat just until combined.
Using cookie scoop, scoop out cookie dough and place on parchment paper. Repeat scooping out all cookies. Then, using 1/2 tsp measuring spoon, scoop out carmel and place in center of dough mound. Cover dough around carmel. Repeat on all dough mounds.
Dip carmel filled cookie dough mounds in powdered sugar and place back on parchment paper.
Bake for 8-10 min until crinkly! Enjoy!!!!
**some of the powdered sugar will bake into the cookie so depending on your white powdered sugar look expectation…you might want to redip your cookies once cooled.