Caramel Stuffed Soft Gingerbread Cookies

Thick soft and chewy Cookies with a good Ginger Bite filled with sweet, gooey Caramel!

Caramel Stuffed Soft Gingerbread Cookies | Fabtastic Eats

Staying with my parents has been glorious. I kind of never want to leave. Mainly because there is an endless supply of wine. Kidding. But for real. It’s been so fun and really great to be back here for part of the holiday season. This past weekend we had our annual Pierogi party, and it was a blast. I had a few requests for the recipe after mentioning it Friday, so I’ve got it and I snapped some pics..Ill throw it together as soon as I can.

Caramel Stuffed Soft Gingerbread Cookies | Fabtastic Eats

In the meantime, I’m about to spend this week planning a first birthday party for my youngest. I can’t even believe he turns one in two weeks..oh my what a quick 12 months it has been! Someone puh-lease slow down time!

SO before I head back to Missouri early next week, we’re having a liiiitle party with all our family and friends for him..so sad my hubs can’t be here, thank goodness for Skype!

Caramel Stuffed Soft Gingerbread Cookies | Fabtastic Eats

Since Saturday was filled with our pierogi party, about 400-500 pierogis to be exact, I KNOW, I had a good excuse to make lots of sweets to pawn off on everyone! ;) These Caramel Stuffed Soft Gingerbread Cookies were one of them..and they’re ahhhmazing. I made two batches because the first batch was gone the day I made them. oink.

Caramel Stuffed Soft Gingerbread Cookies | Fabtastic Eats

These gingerbread cookies are thick, soft, and chewy, they’ve got an incredible bite from the ginger and molasses and the sweet gooey caramel balances them out perfectly! They’re incredibly easy to make and I know you’ll just love them! Add these to your holiday tray and watch people swoon!

Caramel Stuffed Soft Gingerbread Cookies | Fabtastic Eats Updated to add: Many people have come back saying the caramels hardened. Caramel will harden at room temp, these cookies are best served from the oven! But if you just pop them in the microwave for 10-15 seconds when you’re ready to eat another, it should soften up the caramels again!

Caramel Stuffed Soft Gingerbread Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 24-26 Cookies

Thick soft and chewy Cookies with a good Ginger Bite filled with sweet, gooey Caramel!

Ingredients

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 3 1/2 cups all purpose flour
  • 2 Tablespoons Cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 24 Kraft Caramels

Directions

  1. In the bowl of your stand mixer, cream together the softened butter and sugar for three minutes
  2. Add in the molasses and mix completely
  3. Crack in the eggs, one at a time, being sure to scrape down the sides as you go.
  4. Mix in the vanilla, ginger, cinnamon, nutmeg, and cloves until thoroughly mixed. Scrape down the bottom and sides of the bowl.
  5. Add the flour, cornstarch, sprinkle the baking soda and salt on the flour, and mix until just combined.
  6. Cover and chill in the fridge 30-40 minutes.
  7. While your dough is chilling, unwrap all of the caramels
  8. Preheat your oven to 350°F and line three baking sheets with parchment paper.
  9. Taking about 1/2-1 Tablespoon of dough, roll into a ball. Do the same with a second piece of dough.
  10. Stack the dough on each side of the caramels, firmly squeeze together so it's pinched at the sides (as in the photo in the post above), and then roll into a ball.
  11. Place on a baking sheet two inches apart. (I fit eight per baking sheet)
  12. Bake for 9-10 minutes, until flattened, but puffy, and cooked through.
  13. Allow to cool completely on the baking sheet before removing, because if you do it sooner, the caramels could melt through the bottom on the cooling racks.

63 thoughts on “Caramel Stuffed Soft Gingerbread Cookies

  1. words can’t even describe how absolutely incredible these look! WOW.

  2. The middle of those cookies are to die for! Yum!

  3. These are incredible! Wow! And birthday party planning. Sigh. How did this happen so quickly? :( Are you doing a theme? We’re doing a Winter ONEderland. ;)

    • hahah You’re kidding RIGHT! Because that’s the exact theme we are doing hahhah We even decorated the tree last weekend to be similar colors! :-O You and I are pretty in sync! :) Very cool!

  4. I want at least 10 of these ASAP!

  5. I didn’t even know I liked gingerbread cookies until last week when someone gave me a bunch, and oh my gosh did I fall in love! Stuffing caramel in them, ummm yes. Just Yes. Yes. These look to die for girl!

  6. Judy McMichael says:

    I’d like to make these but do the carmel centers harden when they cool, or do they stay soft and chewy? Has one ever lasted long enough to find out?

    • You’re right, they do slightly harden when cooled, but they’re still wonderful, and if you wanted, you could pop them in the microwave for a few seconds to soften the caramels again! (But the first batch went in a few short hours, SO! That speaks for how good they are when cooled!) Hope you enjoy!

  7. Just curious, when do you add the cornstarch?? I see it in the ingredients list but not in the instructions

    • So sorry I didn’t get back to you yesterday! I apologize for the confusion, Im going to fix that right now, but you would sprinkle the cornstarch in with the flour.

      • Hi there. Found these on Pinterest and had to try them. Made them last night but was too late to put in oven so took them out of the fridge 24 hours later and put half in oven. After 20 mind they were still balls, but slightly cracked. Should I not have left them so long in fridge. Should I thaw when taken out? Still have left…arghhhh. really wanted mine to look like urs…and taste like Urs too.

        • Usually when you put dough in the fridge for that amount of time, it hardens up to much. You have to pull it out and let is sit at room temperature for a period of time, usually 1-2 hours. The dough definitely needs to thaw. The point of the dough in the fridge for the 30-40 minutes, was to stiffen it enough that they don’t overly spread, and to hold the caramels in. I hope you try again, and they turn out for you!

  8. These look crazy good! Pinning!

  9. Just found these via Pinterest and I can’t wait to make them! They look DELICIOUS!

  10. I’m curious about the “cornstarch” as well. I looked up other gingerbread cookie recipes and don’t see it in any of them. Is it maybe something you add because it produces a result you like? I am making them right now so am torn as to whether or not I should add it, assuming it was just left out of the instructions, or not add it because it was accidentally added to the ingrediant list.

    • I apologize I didn’t get back to you yesterday while you were making them. I am curious as to how you ended up making them-with or without the cornstarch? And how they turned out?
      Just so you know for the future, the purpose of the cornstarch is to make the cookies extra soft and thick!

    • and yes! I do add it because my preference for cookies is soft and thick! ;)

  11. So, I made them, included the cornstarch that wasn’t mentioned in the instructions (I put it in at the end using my hands to mix it in…). They turned out AWESOME!!!!!! I also rolled them in cinnamon and sugar before baking…perfect for gingerbread cookies. The sad thing is, I could only eat one…the rest are for the church at Buckley Air Force base. Oh well, guess I’ll have to make more…darn! :)

    • Ahh SO glad you liked them! Such a great idea rolling them in cinnamon-sugar, I rolled them second batch, but just with sugar, totally adding the cinnamon next time! You have so much self-control only having one! ;) But SO nice to share the cookie love!

  12. These look amazing, and am getting ingredients for Christmas baking tomorrow- these are added to the list. One question- instruction 9 says 1/2-1T dough- does that mean somewhere between one half and one or is it one and a half? I realize those amounts are quite different.
    Thanks and cheers
    Deby

    • Yes! Sorry for the confusion..I meant somewhere between 1/2 and 1 Tablespoon..so no more than 1 Tablespoon of dough! Hope this cleared it up! Enjoy and Let me know how they turn out :)

  13. […] Row, Left to Right: Glitter Glazed Donuts , Caramel Stuffed Gingerbread Cookies , Milk with Chocolate […]

  14. […] these cookies will make me love gingerbread cookies […]

  15. I just realized I don’t have unsalted butter. What will the difference be in the cookies if I use actually margarine? I wish I would have read the directions before I went to the store but I didn’t. I did get molasses and caramels though!!!! They are surely important!!! Just wish I had unsalted butter!!! Thank you.

    • I believe with margarine, it’s a texture difference. I’ve never used it in cookies before, but from everything I’ve read, the texture isn’t as chewy, and the flavor is a little “flatter”. Let me know if you tried them with the margarine and how they turned out! :)

  16. I tried making these today, and they did not turn out like the pictures :-( They still taste fantastic, but the color is much lighter and the caramel doesn’t look right either (after I took them out of the oven). I followed the recipe, anyone else have this problem with their first batch?

    • oh no! Send me an email and I’d be more than happy to help you figure it out! (If you’re saying they’re much lighter, I’m curious what kind of molasses you used?) But shoot me an email!

    • Mine didn’t turn out like the picture either. They were lighter and didn’t flatten out hardly at all!

      • Id love to be able to help you figure out where you may have gone wrong. Send me an email: fabtasticeats@gmail.com
        If they’re lighter, I’m thinking maybe different molasses..that is what REALLY darkened mine up, what type did you use? And if they didn’t spread, that is generally because there was to much flour added. Let me know if I can help you further!

      • My cookies were much lighter than this, the dough was much to stiff (too much flour) which I noticed while mixing but wanted to follow the recipe. They ended up being hard, dry, and overall pretty bad. Also, per the cooking time the caramel in the center didn’t get hot enough to melt, so they ended up being quite hard. I’m not blaming you for my cookies not being good- but maybe the flour/baking soda ratio should be adjusted for a more moist dough.

  17. […] Source: adapted from Fabtastic Eats […]

  18. Alaina! These cookies are amazing!! You are a master. I added chocolate chunks to mine after my husband decided he wasn’t a huge fan of the caramel. I like it both ways. These cookies are so big and soft and amazing, no matter what you put in them!! Thanks for an awesome recipe! Here’s my take: http://thefoodcharlatan.com/2013/12/18/chocolate-chunk-gingerbread-cookies/

  19. I just made these and they are awesome! Easy enough that I made them with my four month old on my hip. :)

  20. Thank you for posting this! They are in my oven right now!

    I just wanted to let you know that I don’t think your recipe addresses where the cornstarch goes. I assumed it went with the flour, baking soda, and salt. Just thought I would let you know!

  21. I made these and brought them to work this morning and everyone raved! Delicious! Thank you for sharing, happy holidays

  22. Mouthwatering! I am dying over that caramel center, too perfect I love it :)

  23. Adrienne Stinson says:

    My best friend/baking buddy and I just tried these. Unfirtunatly they were very disapointing. The gingerbread in general was very light and cake like in texture. The caramels were the biggest issue, they didn’t melt. We re-checked the instructions and we’re bang on! Sorry but this recipe is a big pass.

    • oh no! Im so sorry they didn’t turn out! I know a lot of people have had success with them, so if you email me, maybe we can troubleshoot and see where you may have gone wrong.

  24. I made these tonight and not only were they super easy to make, but they are delicious! Thank you soo much for the recipe! You are AWESOME!!! Merry Christmas!

  25. Just taken these over the oven – looking just like yours whoop whoop and I can even see some oozy caramel so no probs with that. Perfect for my daughters 14 bd this afternoon. Thankmyou

  26. […] Caramel Stuffed Soft Gingerbread Cookies via Fabtastic Eats […]

  27. The cookies are fantastic but my caramel didn’t get soft. They are still hard. The cookies themselves are great. Any ideas of why the caramels didn’t soft.

    • I’m not sure why they didn’t melt. The caramels will harden though if the cookies are left at room temperature. (They’re best served right from the oven!) To soften them up though, just pop them in the microwave for 10-15 seconds. I hope this helps!

  28. hi, these look so delicious!!! Unfortunately i dont have molasses in my country. Are there any substitutes for this ingredient? Thanks!

    • You can substitute molasses by dissolving 3/4 cup dark brown sugar in a 1/4 cup of liquid, or using dark corn syrup, but it’s not going to give these cookies the same taste unfortunately! Gingerbread is a classic flavor, that is really hard to reach without the molasses! Im sorry!

  29. […] Caramel Stuffed Soft Gingerbread Cookies instructions […]

  30. Hello ! I just tried your recipe and it’s delicious. I replace molasses with honey because I don’t have any but it still awesomely delicious ! Here is a little picture of them : http://i.imgur.com/JOKIJ8o.jpg
    All of your recipes are really awesome, I love your website.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *