The event's organizer, Crazy for Crust, is also collecting donations for Newtown Youth and Family Services. All money collected through this website will go towards those in the Newtown community who were impacted by the event.
For my (miniscule) contribution, I am posting a recipe for salted caramel stuffed crinkle cookies. Crinkle cookies on their own are fantastic, but the addition of a hidden salted caramel is what makes these treats a hundred times better.
I cannot even express the sorrow and heartbreak that I am feeling right now for the community of Newtown. May you find the strength to honor and remember those you've loved and lost, and may you find peace during this holiday season.
Salted caramel stuffed crinkle cookies
- 1-1/2 cups all-purpose flour
- 1/2 cup + 2 TBSP cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 10 TBSP salted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 1-1/2 tsp vanilla extract
- 2 dozen unwrapped soft caramels or Rolos candy
- coarse sea salt
- 3/4 cup powdered sugar
Preheat oven to 350 degrees F.
In a large mixing bowl, mix the flour, cocoa powder, baking powder and salt together and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and light-brown sugar together on medium-high speed until light and fluffy, about 4 minutes. Add the eggs in one at a time until they have been fully incorporated into the mixture. Add in vanilla. Put the mixer on low speed and slowly add in dry ingredients until just mixed.
Using a cookie scoop or spoon, portion out the dough about 2 TBSP at a time and roll into a ball. Press a caramel or Rolo candy into the center and sprinkle the top of the caramel/Rolo with a very small pinch of the coarse sea salt.
Shape the cookie dough around the candy to make sure that it is fully covered with dough around all sides. Re-roll into a ball and coat it in the powdered sugar.
Place the balls on a greased or lined cookie sheet (I used my fake Silpat) and bake for 11-13 minutes. Cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.
Source: Cooking Classy