INGREDIENTS
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup molasses
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 1/2 cups flour
20 salted caramel chocolate candies
DIRECTIONS
1. Line a cookie sheet with parchment paper or a silicone baking
mat.
2. Cream butter and sugar in the bowl of an electric mixer fitted
with the paddle attachment. Add molasses and mix until mixture
is smooth. Add eggs and vanilla and beat until combined. Mix in
baking soda, salt, ginger, cinnamon, nutmeg, cloves, and flour.
Mix until a smooth dough forms.
3. Chill dough for 30-45 minutes.
4. Scoop 2 tablespoon balls of dough. Place a candy in the center
and wrap the dough over it, rolling between your hands to form a
ball. Make sure the candy is not showing. Place the cookie dough
balls on prepared cookie sheet.
5. Chill dough for at least 2 hours.
6. Preheat oven to 350°F. Line a second cookie sheet with
parchment or a silicone baking mat. Split cookie dough balls
evenly between the cookie sheets. Bake cookies for 11-14
minutes, until they are no longer glossy in the center and the
bottoms are just getting golden brown.
7. Cool completely before removing from cookie sheets.
