Caramel-Stuffed Molasses Cookies

Calling all you last-minute cookie makers, this one's for you. I rushed to develop this cookie recipe a week ago when there was a cookie contest going down on the Grandma's Molasses Facebook page. I didn't win, BUT I'm passing the recipe along to you now, so everyone's a winner!


You'll notice that the ingredients are scaled down quite a bit, and that's because this is a small batch recipe. It makes four cookies, perfect if you're spending the holidays with just your significant other. Even more perfect when you're not good at fighting the temptation of leftover cookies.

Also, I just realized that testing small batches of recipes is way smarter than testing large batches and ending up with a bad batch of 2 dozen. Mind is officially blown.


So basically, these are incredibly soft and chewy molasses cookies; pretty fabulous on their own but we're going to take it up a notch and stuff them with caramel. Oh yeah, now we're talking.


I used caramel squares and those obviously harden back up, so you'll either have to gobble these up straight out of the oven OR you'll have to microwave them for 10-15 seconds if you eat them later. I doubt the latter will happen since these are freaking delicious, but I just wanted to give y'all a heads up. Don't want anybody losing any teeth!

Have a joyous day tomorrow everyone!

Caramel-Stuffed Molasses Cookies

Yield: 4 cookies

Ingredients:

2 tablespoons unsalted butter, softened
1/4 cup packed dark brown sugar
1 egg yolk
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1 and 1/2 tablespoons molasses
3/4 cup all purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda

4 caramel squares, unwrapped
1/4 cup granulated sugar, for rolling

Directions:

In a small bowl, whisk together butter and sugar until light and fluffy. Add egg yolk, vanilla, and molasses and whisk together until well-combined. Add flour, pumpkin pie spice, and baking soda, and stir together with a spoon until well-incorporated and a soft dough forms. Wrap dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

Divide chilled dough into four portions. Form each portion into a ball. Make an indentation in the center of each ball, place caramel square inside of it, then wrap the dough around it. Roll in sugar to coat.

Place on prepared cookie sheet, about 2 inches apart. Flatten each dough ball slightly. Bake for 8 minutes.

Let cool on cookie sheet for 2 minutes, then serve warm.