Ingredients
For the Cookies:
- 2¼ cups (280 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1 large egg
- ¼ cup (80 g) molasses
- 1 tsp vanilla extract
For the Filling:
- 20–24 soft caramel candies (such as Werther’s or Kraft)
- 1–2 tbsp heavy cream (to soften caramels, optional)
For Rolling:
- ¼ cup (50 g) granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt to evenly distribute the spices and leavening.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Beat in the egg, molasses, and vanilla extract until fully incorporated, which will give the dough its rich flavor and moisture.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing that could toughen the cookies. Chill the dough for 30 minutes to firm up for easier handling.
- Prepare Caramels: If the caramel candies are firm, microwave them with 1 to 2 tablespoons of heavy cream until slightly softened but still holding their shape, then let them cool to avoid melting through the dough too quickly.
- Shape Cookies: Scoop about 1½ tablespoons of the chilled dough and flatten it slightly in your hand. Place a caramel candy in the center, then wrap the dough fully around it, rolling into a ball. Coat the ball in granulated sugar for a sweet, crunchy exterior.
- Arrange and Bake: Place the sugar-coated cookie balls 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until the edges are set but the centers still look slightly soft, indicating a tender middle and molten caramel inside.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to allow them to firm up just enough, then transfer to a wire rack. Serve warm to enjoy the gooey caramel centers at their best.
Notes
- Use soft, chewy caramel candies for the best texture and melting quality inside the cookies.
- Add a pinch of sea salt on top of each cookie before baking for a delicious salted caramel flavor contrast.
- Store baked cookies in an airtight container at room temperature for 3 to 4 days to maintain freshness and softness.
- Freeze unbaked cookie balls without the sugar coating for up to 2 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time for perfect results.
- Prep Time: 20 minutes (plus 30 minutes chill time)
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
