After a long break from baking, mainly due to moving back to Switzerland, it’s finally time to start baking again, and what better time of year to do it than now? The chilly weather calls for warm, comforting treats fresh from the oven, and who can resist the allure of heavenly Chocolate Caramel Crinkle Cookies? There’s something truly satisfying about filling your home with the rich aroma of freshly baked goods.
So grab your hand mixer and whip up a batch of these sinfully delicious cookies today! The combination of chocolate and caramel is a match made in heaven, delivering a taste experience that’s both indulgent and comforting.
The Secret Ingredient
Adding caramel to the dough is what makes these cookies so special. The soft caramels, which you can find in most supermarkets, melt beautifully as the cookies bake, creating pockets of gooey goodness in every bite. The oozing caramel adds an irresistible layer of flavor and texture, turning a simple cookie into an extraordinary treat.
Baking Tips
When baking these cookies, timing is crucial. Be sure not to overbake them; once they start to crinkle and develop those classic crackled tops, it’s time to take them out of the oven. This ensures they remain soft and chewy inside, with that delightful caramel oozing through.
Serving Suggestions
Enjoy these cookies fresh from the oven, paired with a glass of cold milk or a hot cup of coffee. They also make for a perfect gift during the holiday season—wrap them up in a decorative box or tin and share the love with friends and family.
Chocolate Caramel Crinkle Cookies
Equipment
- 1 Hand Mixer
Ingredients
- 120 g granulated sugar
- 50 g unsalted butter soft
- 1 pack vanilla sugar
- 1 pinch salt
- 2 large eggs room temperature
- 100 g soft caramels
- 160 g all purpose flour
- 50 g ground almonds
- 50 g cocoa powder
- 1 tsp baking powder
- 50 g icing sugar for rolling
Instructions
Wet Ingredients
- Place the butter in a bowl. Stir in the sugar, vanilla sugar and salt. Mix in the eggs one by one and continue mixing until the mixture is lighter in color.
Dry Ingredients
- Roughly chop the caramels, mix with the flour, ground almonds, cocoa powder and baking powder, fold into the wet ingredients mixture. Cover and chill in the fridge for approx. 2 hrs.
Preheat Convection oven to 160℃ / 320℉
- Place the powdered sugar in a deep dish. Divide the dough into roughly 20 walnut-sized portions, shape into balls with your hands, roll well in the icing sugar and place on two baking trays lined with parchment paper with sufficient space between them.Bake in the oven for approx. 8 mins. Remove and leave to cool on a wire rack.
Storage : You can store these Chocolate Caramel Crinkle Cookies for approx. 2 weeks in a tightly closed tin.
If you don’t like sweet caramels, try my Chocolate Almond Christmas cookies
DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.
That is so nice to see you back on here
I hope your move went well
Loved all your recipes
I was born in Switzerland but married an English man and been in England ever since
So it was nice to get some Swiss recipes to my in box
Especially now as I love baking Swiss things at Christmas
Thank you so much