So, brace your taste buds for the heavenly cookie. These Salted Caramel Chocolate Cookies up the ante way more than a simple sweet treat: they are an explosion of flavors waiting to happen. Imagine rich, velvety chocolate dough oozing with caramel pockets and then a delicate sprinkle of sea salt—the delicate balance of indulgence and sophistication that this dessert achieves. Whether you’re an avid baker or new to the game, these cookies will surely expand your repertoire and satisfy your sweet tooth.
I’ve perfected and mastered this recipe over years, but the general idea is the same: a litany of delights, since it came from culinary experimentation and warm family tradition. Every time I bake these cookies, I find myself taken back to that stormy afternoon full of laughter, love, and the making of really great treat.
Salted Caramel Chocolate Cookies
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
- For the Cookie Dough
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (milk, dark, or a mix)
1/2 cup salted caramel sauce, plus extra for drizzling
- Optional for the Caramel Center:
Chilled salted caramel sauce or caramel-filled candies (like Rolos)
- For Topping
Sea salt flakes for sprinkling
Steps
- Preheat and Prep:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). - Add Eggs and Vanilla:
Beat in the eggs, one at a time, then stir in the vanilla extract until well combined. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix. - Fold in Additions:
Gently fold in the chocolate chips and 1/2 cup of chilled salted caramel sauce until evenly distributed. - Optional Step: Add the Caramel Center:
• Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
• Place 1 teaspoon of chilled caramel sauce (or a caramel candy like a Rolo) in the center.
• Wrap the dough around the caramel to seal it completely, forming a ball. Repeat for all cookies. - Scoop and Bake:
Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft. - Cool and Top:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Drizzle with extra salted caramel sauce and sprinkle with sea salt flakes while still slightly warm. - Drizzle with additional salted caramel sauce and sprinkle with sea salt flakes while still warm.
- Serve and Enjoy!
Break one open, admire the gooey caramel, and dig in!
Emma’s Notes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Emma’s Recipe Tips
It’s all about the timing and temperature to get these cookies just right. Don’t over-bake these cookies; they should look a bit raw when you pull them out because the cookies will keep setting as they cool to that perfect chewy texture. If your pieces of caramel are hardening off too quickly, consider freezing first before adding into dough. It makes them melt more slowly, so they’re still gooey bits of caramel in each bite. And the lastly, the sea salt just doesn’t forget as it really balances the sweet bringing out flavors of chocolate and caramel.
Serving Suggestions
They are divine like that, but why not kick it up another notch? Serve warm with a large scoop of vanilla bean ice cream for an outrageously decadent dessert. Another nice variant is to sandwich two cookies together with a luscious layer of salted caramel sauce in between. Pair these with a spicy mug of hot chocolate for the ultimate night in. Want to impress that dinner party? Crumble them atop this dark chocolate mousse for a fail-proof, textured dessert packed full of flavor.
Nutritional Information (per cookie, assuming 24 cookies per batch):
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 120mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! It can be refrigerated for up to 3 days or frozen up to 3 months.
My cookies spread too much. What went wrong?
This can happen due to butter that is too soft. Chill the dough for 30 minutes before baking.
Can I use dark chocolate instead of semi-sweet?
Indeed! Dark chocolate has a stronger, less sweet flavor.
How do I prevent the caramel from sticking to the baking sheet?
Make sure to line with parchment paper or a silicone baking mat; cool cookies briefly, then transfer.
Dear Reader
I’d love to hear all about your adventures with these cookies! Did you play with any variations? How did your family like them? Tell me in the comments below, share your experiences and make sure to rate the recipe if you love it as much as I do! These Salted Caramel Chocolate Cookies are, quite frankly, magical testimony to the coming together of humble ingredients in perfect harmony. They bake up the essence of comfort food turned up an advanced flavor profile that will impress even the pickiest of palates. So go ahead, preheat that oven, and get ready to conjure up some cookie magic of your own! Love this recipe? Save it for Later!
Emma…In the ingredient list you denote ‘caramel sauce’, however in your ‘recipe tips’ section you suggest if pieces of caramel are hardening off, freeze them first to harden. Hence should that ingredient be caramel bits???
Also…as a note of interest I think the photo shown is misleading in that it’s not what the cookie will look like if prepared by your basic instructions. Only when one reads your additional serving suggestion do you note sandwiching cookies with caramel between them….which is what your photo shows.
I’m a very experienced baker and enjoy trying new recipes but find it very frustrating when recipes don’t match the photos presented.
Hi Cori,
Thank you for pointing this out, and I completely understand where you’re coming from.
This was an oversight on my part, and I completely understand how frustrating that must be.
To give a little background, this recipe was actually one of the first articles I published here, while I was still learning how to align my photos with my instructions.
To clarify, the cookies in the photo are made with an extra step that apparently I didn’t fully explain:
Before baking, add about 1 teaspoon of chilled salted caramel sauce (or a caramel-filled candy like Rolos) to the center of each cookie dough ball. Then seal the caramel in by carefully wrapping the dough around it. This creates the gooey, molten center you see in the photo!
I’ll update the recipe to include these instructions as an optional step so anyone wanting that oozing caramel effect can recreate it at home.
Your feedback is so helpful, and I truly appreciate your patience as I work to improve. I hope this clarifies things. Let me know if you have any questions—happy baking!
Warm regards,
Emma