Hello lovelies,
I told you, I tend to go a lil ginger mad during the festive season but I can’t help it, it’s just that good!
And one thing you may not know is, that despite ginger being such a prominent flavour, it really does pair with many other ingredients beautifully to create utter magic on those taste buds.
Whilst having a little planning session of recipes I was going to do this festive season, I was deep in thought when it come to me – ginger would pair perfectly with dark chocolate and salted caramel.
I’ve never personally used the three together but I’ve seen a few people across social media use it previously and I just knew that this had to be my next cookie. That’s when these salted caramel stuffed gingerbread cookies were born.
Let me tell you, these did not disappoint! Actually, it’s quickly become a firm favourite with my grandad who’s a ginger lover and that to me was enough to know I had to share this recipe with you guys!
So, if you’d like to recreate these cookies yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat / Christmas
Servings: 12 Cookies
Freezer Time: 12 Hours
Prep Time: 10 Minutes
Chill Time: 1 Hour
Bake Time: 12-15 Minutes
Overall Time: 12+ Hours
Ingredients You Need For The Cookies:
- 12tbsp Of Salted Caramel Sauce, (Heaped & Frozen)
- 125g Of Unsalted Butter
- 175g Of Dark Brown Sugar
- 1 Egg, Beaten
- 2tsp Of Vanilla Bean Paste / Extract
- 280g Of Plain Flour
- 2tsp Of Ground Ginger
- 1tsp Of Ground Cinnamon
- 1/4tsp Of Ground Nutmeg
- 1.5tsp Of Baking Powder
- 0.5tsp Of Bicarbonate Of Soda
- 300g Of Dark Chocolate Chips
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, the night before making the cookies, portion and freeze the salted caramel sauce.
- Next, in a large bowl, using an electric whisk, beat together the 125g of unsalted butter with the 175g of dark brown sugar until light and fluffy.
- Beat in the 1 large egg and the 2tsp of vanilla extract until combined.
- Now, fold through the 300g of dark chocolate chips.
- Add in the 280g of plain flour, 2tsp of ground ginger, 1tsp of ground cinnamon, 1/4tsp of ground nutmeg, 1 1/2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough forms
- (TIP: if the dough isn’t coming together easily, I’d recommend adding 1-2tsp of milk to make the dough more ‘moist’).
- Weigh the cookie dough out into 12 equal sized cookie dough balls (mine weighed around 84g each).
- Once rolled into balls, press the cookie dough into the palm of your hand and add one piece of the frozen salted caramel sauce and then wrap the cookie dough around the frozen sauce. Repeat this step for each cookie dough ball.
- Chill the stuffed cookies in the refrigerator for 1 hour or the freezer for 30 minutes.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge after 1 hour and place 3-4 cookies on each prepared baking tray.
- Bake the cookies for 12-15 minutes.
- Finally, once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely.
That’s your Salted Caramel Stuffed Gingerbread Cookies prepared, stuffed, chilled and baked, ready for you to enjoy!
Notes:
- Store in an airtight container, at room temperature for up to 4 days.
- You can freeze these cookies for up to 3 months. Bake straight from frozen for around 15-18 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- I brought this salted caramel sauce from M&S: https://www.ocado.com/products/m-s-salted-caramel-sauce but any thick caramel sauce will work.
Such a simple recipe to recreate but my word does the salted caramel pair perfectly with the dark chocolate and ginger to give these cookies a hefty punch in flavour!
I got the seal of approval from my ginger loving grandad so I can officially say that any ginger lover in your life will adore these. My grandad loved them so much he’s asked me for another batch – that’s when you know it’s good (not to toot my own horn or anything haha).
Let me know in the comments below if you make these stuffed cookies yourself and if you do, what your thoughts are on them. Are you a ginger lover? Did these cookies hit the spot?
Sending you all tons of love & hugs as always,
Elle xo
