Ingredients
Sea Salt
Wrapped Caramel Candies
1/4 cup molasses
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 large egg
3/4 cup granulated sugar
3/4 cup unsalted butter, room temperature
Step by step
Cream together butter and sugar on high speed in the Ceramic Bowl of your KitchenAid® Stand Mixer using a flat beater attachment until light and fluffy. Next, add egg and mix until incorporated.
Turn Stand Mixer down to low speed and carefully add flour, baking soda, salt, cinnamon, cloves, and ginger to bowl in intervals until well combined.
Lastly, add molasses and mix until batter has formed.
Add batter to a plastic zip bag and refrigerate batter for 30-45 minutes.
Preheat oven to 350, remove dough from refrigerator and line a baking sheet with parchment paper.
For each cookie, measure two tablespoons of dough. Add one tablespoon of dough to parchment paper. Place one caramel in center of dough and sprinkle with sea salt. Lastly top with remaining tablespoon of dough and roll into a ball. Repeat with remaining dough.
Bake for 12-15 minutes until the center caramel has melted and cookies have perfectly spread.
Cool for a few minutes, then enjoy.