Caramel Stuffed Spice Cookies

Ingredients:

• 1 bag of caramels (14oz)
• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon 
• 3 cups al purpose flour

Instructions: 

Preheat oven 350º. Line cookie sheets with parchment paper. 

In a small bowl whisk together the flour, baking soda, baking powder, nutmeg, cloves, ginger, and cinnamon. 

In a separate bowl, with an electric mixer, cream butter, sugar, and salt. Beat in eggs one at a time and then add the vanilla extract. Gradually add in the flour mixture. 

Refrigerate for an hour for easy handling. (You can skip this step if needed) 

Unwrap caramels, scoop out two cookie dough balls about the size of a walnut. Flatten the balls of cookie dough onto both sides of the caramel, making sure the caramel is enclosed completely. 

Place on parchment cookie sheets about 2 inches apart, and bake for 12 to 14 minutes or until edges are lightly browned. 

Chocolate Chocolate Chip Cookie Dough Cupcakes

Ingredients:

Cookie Dough Filling:

• 3/4 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Chocolate Cupcakes:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract

Cookie Dough Frosting:

• 12 tablespoon unsalted butter
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1 1/2 tablespoon milk
• 1 teaspoon vanilla extract
• mini chocolate chips for decorating (optional)

Directions:

Cookie Dough Filling:

In a small bowl mix together the flour, salt, and baking soda. In a medium bowl mix together the butter, sugars, milk and vanilla until smooth. Whisk in the dry ingredients and the mini chocolate chips. Refridgerate for 15 to 30 minutes or until cookie dough is firm. 

Chocolate Cupcakes:

Preheat oven 375º. Line a cupcake pan with 12 liners. 

In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, and salt. Add in the water, oil, egg, and vanilla and whisk until completely combined. 

Fill each cupcake liner 1/2 to 2/3 full. Gently press a cookie dough ball of desired size into the center of each cupcake, only submerging the ball half way. 

Bake the cupcakes for 19 to 21 minutes or until a toothpick inserted in the cupcake (not the cookie dough part) comes out clean with some crumbs but know moist batter. 

Cool the cupcakes completely before frosting. 

Cookie Dough Frosting:

In a bowl with an electric mixer, cream together the butter and sugars until smooth and creamy. Add in the flour, milk, and vanilla and beat on high until completely combined. 

Pipe swirls or dollops of frosting onto each cupcake and sprinkle with mini chocolate chips for a finished look! 

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