There is a kid in me that I hope never grows up. This recipe is my spicy version of a childhood classic with caramel candy surprises in every bite.
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Scrape the bowl, add the flour mixture and the candied ginger and mix until combined. The dough will be a bit heavier than a typical cookie dough. Divide the dough into two equal pieces, shape each into a square, wrap in plastic and chill for 1 hour or overnight.
Roll out one square of dough at a time directly on a lightly floured sheet of parchment into a 12-by-12-inch square that's 1/4-inch thick. Repeat with the second piece of dough. Chill both squares until firm, about 30 minutes or overnight.
Line two sheet pans with parchment; set aside. Transfer the well-chilled dough squares to a flat work surface, dusting off any remaining flour with a dry brush. Sprinkle the crushed pieces of caramel candies over the entire surface of one square. With your fingers, even out the surface and then place the second square of dough directly on top, sandwiching the candies.
Roll out the dough into a 14-by-14-inch square that's 1/4-inch thick. Cut out your cookies, placing them on the lined sheet pans. Gather the trimmings, reroll, and cut out as many cookies as possible. (Bake these trimmings for snacking; the dough is too good to waste.) Chill the cookies on the sheet pans one last time until firm, about 30 minutes. Meanwhile, heat the oven to 350 degrees F.
Store in an airtight, odor-free container for 3 to 4 days.