CARAMEL STUFFED COOKIES RECIPES

Steps:

• Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F.
• In large bowl, mix cocoa, whipping cream and 1/2 teaspoon salt with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; add chocolate chips, and stir until well blended. Place dough in freezer 15 minutes for easier handling.
• Using measuring tablespoon or small ice cream scoop, shape dough into 30 balls. Freeze 15 minutes. Place 1 caramel inside each dough ball, covering completely and reshaping ball around caramel. Dough will be sticky; wet hands slightly if helpful. Place balls 2 inches apart on ungreased cookie sheets.
• Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in small microwave bowl, microwave 20 caramels and 2 tablespoons whipping cream uncovered on High 45 seconds to 1 minute 15 seconds, stirring every 15 seconds or until caramel is melted and mixture is smooth.
• Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt.

Steps:

• 1. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, sugar, brown sugar and molasses on medium until light and fluffy, about 5 minutes. 2. Add the egg and vanilla extract; mix until combined, about 1 minute. 3. Add the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt; mix to combine. Scrape the side of the bowl well and make sure the dough is evenly mixed. 4. Cover the dough in the mixing bowl with plastic wrap and refrigerate until well chilled, about 2 hours. 5. Preheat the oven to 325�F. Line two baking sheets with parchment paper. 6. Roll the chilled dough into 1-inch balls. Use your thumb to make a deep imprint in the center of a ball and place a caramel in it. Roll the dough into a ball again, coat in confectioners' sugar and transfer to a baking sheet. Repeat with the remaining cookie dough, spacing the balls about 1� inches apart on the baking sheets. 7. Dust the cookies with another layer of confectioners' sugar. Bake until the cookies are crackly on the surface and very lightly golden at the edges, 13 to 15 minutes. Cool completely. The cookies will keep for up to a week in an airtight container at room temperature.