From the recipe author: These chewy and tender caramel-stuffed chai cookies are full of warmth and decadence. You'll love that chai-spiced flair from cinnamon, ginger, cloves, nutmeg, cardamom, allspice, and more that make these cozy cookies so fragrant. Nutty brown butter and a caramel-stuffed center add richness and up the elegance in every bite!

To make the caramel-stuffed chai spice cookies

1. Preheat the oven to 350F. Line 2 large baking sheets with a reusable silpat liner or parchment paper/foil, then set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice, cloves, and nutmeg and whisk the dry ingredients together until well combined. Set aside while you brown the butter.
3. In a small, light-colored saucepan, melt the butter over medium heat. Once the butter melts, it will become foamy and audibly bubble as it cooks and take on a clear, light golden color. Note: Do not leave the pot unattended for long during the browning process as it can burn very quickly. Stir the butter every so often, scraping up any bits as you stir, until it turns deep brown and has a nutty aroma with brown bits on the bottom. Once achieved, remove from heat and let brown butter cool.
4. In a large bowl, combine the brown butter, brown sugar, granulated sugar, eggs, and vanilla essence. Whisk the wet ingredients well to thoroughly combine.
5. Add the flour mixture into the bowl of wet ingredients. Using a rubber spatula, mix to bring the cookie dough together until just combined, leaving no pockets of the dry mixture visible.
6. Prepare a small bowl with demerara or turbinado sugar, if using, and set aside.
7. Using a large cookie scoop or spoon, scoop the cookie dough onto the prepared baking sheet. Use a thumb to press down directly in the center of each cookie and form a small well.
8. Place 2 soft caramels into the well of one cookie, right on top of each other, then scoop more dough over the caramels to close and cover. Using the palms of your hands, roll the cookie dough into a tight ball to ensure the caramels are fully enclosed and not sticking out.
9. If using, roll the dough ball in the coarse sugar before placing onto the prepared baking sheet. Repeat the process until all cookies have been assembled.
10. Transfer cookies to the oven and bake for 11-12 minutes, until golden brown and lightly crisp around the edges.
11. Once baked, remove from the oven and let cookies cool on the baking sheet for 5 minutes. Carefully transfer cookies to a cooling rack to continue cooling. Serve warm or at room temperature and enjoy!

Farm Team Tips

Using locally made caramels from a small farm can take these cookies up a notch, but Werther's Original candy makes for a delicious caramel filling as well. 

These caramel-stuffed cookies are soft and tender when fresh out of the oven and firm up nicely once they cool. Be sure to give your cookies plenty of time to rest before serving!