Salted Caramel Dark Chocolate Cookies Recipe

Introduction

These Salted Caramel Dark Chocolate Cookies are a decadent treat combining rich cocoa, melty caramel centers, and a sprinkle of sea salt for the perfect balance of sweet and savory. Ideal for chocolate lovers who want a little gooey surprise inside each bite.

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 2/3 cup (55g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 Tablespoons (30ml) milk
• 1 and 1/2 cups (270g) semi-sweet or dark chocolate chips
• 18 chocolate-coated caramels, such as Rolos (or use regular caramels)*
• Flaky sea salt or coarse sea salt, for sprinkling

Instructions

1. Step 1: Chill the cookie dough for at least 3 hours or preferably overnight; colder dough is easier to handle and shape.
2. Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light, about 3 minutes. Add the egg and vanilla extract and beat on high until combined, scraping the bowl as needed.
3. Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined, then increase to medium-high speed and beat in the milk and chocolate chips. Cover and refrigerate the sticky dough for at least 3 hours.
4. Step 4: Remove the dough from the fridge and let it sit at room temperature for 10 minutes. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
5. Step 5: Scoop 2 tablespoons (40g) of dough and divide it in half. Roll each half into a ball. Press a thumb indent into one ball and place a caramel candy in the center. Cover with the other ball and seal the edges around the caramel. Repeat with remaining dough and candies, wiping hands clean as needed.
6. Step 6: Place stuffed dough balls 2–3 inches apart on prepared baking sheets. Lightly sprinkle each with sea salt.
7. Step 7: Bake for 12–13 minutes, until edges are set and centers appear soft. If cookies aren’t spreading by 9 minutes, remove from oven, gently bang the baking sheet on the counter 2–3 times to encourage spreading, then return to bake.
8. Step 8: Let cookies cool on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips onto the warm tops for extra appeal. Transfer cookies to a wire rack to cool completely. They will slightly deflate as they cool.

Tips & Variations

• Use dark chocolate chips for a richer flavor or semi-sweet for a slightly sweeter cookie.
• Chilling the dough overnight improves texture and flavor development.
• Wiping your hands clean frequently helps manage the sticky dough during shaping.
• For a fun twist, try adding chopped nuts or a sprinkle of cinnamon to the dough.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. To enjoy warm cookies, briefly reheat in the microwave for 10-15 seconds. Avoid refrigeration as it can dry out the cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramels instead of chocolate-coated ones?

Yes, regular caramels work fine. Just make sure they’re soft enough to melt inside the cookie but not overly sticky to handle.

Why do I need to chill the cookie dough?

Chilling firms up the sticky dough, making it easier to work with and helps the cookies hold their shape without spreading too much during baking.

Salted Caramel Dark Chocolate Cookies Recipe

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4.7 from 122 reviews

These Salted Caramel Dark Chocolate Cookies combine rich cocoa and semi-sweet chocolate chips with a gooey caramel center, all finished with a sprinkle of flaky sea salt for a perfect balance of sweet and salty. The dough requires chilling to develop flavor and ensure the cookies bake up soft with melty caramel inside and a slightly crisp edge.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12-13 minutes
• Total Time: 3 hours 30 minutes (including minimum chilling time)
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk

Dry Ingredients

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 2/3 cup (55g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt

Add-ins and Toppings

• 1 and 1/2 cups (270g) semi-sweet or dark chocolate chips
• 18 chocolate-coated caramels, such as Rolos (or use regular caramels)
• Flaky sea salt or coarse sea salt, for sprinkling

Instructions

1. Pre-chill dough: Chill the cookie dough for at least 3 hours or preferably overnight to make handling and shaping easier and to develop flavors.
2. Cream butter and sugars: In a large bowl using a handheld or stand mixer with paddle attachment, beat the softened butter with granulated and brown sugars on medium-high speed until fluffy and light, about 3 minutes.
3. Add egg and vanilla: Beat in the egg and vanilla extract on high speed until fully combined, scraping down the sides and bottom of the bowl as needed.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
5. Mix dry with wet: With the mixer running on low, slowly pour the dry ingredients into the wet mixture and beat on low until just combined and thick.
6. Add milk and chocolate chips: Increase mixer speed to medium-high and beat in the milk and chocolate chips. The dough will be sticky. Cover tightly and refrigerate for at least 3 hours or up to 3 days.
7. Prepare for shaping: Remove the dough from the refrigerator and let it rest at room temperature for 10 minutes to soften slightly for easier handling.
8. Preheat oven and line pans: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
9. Shape cookies with caramel center: Scoop 2 tablespoons (40g) of dough, split it in half, and roll each half into a ball. Make a thumb indent in one ball and place a caramel candy inside. Cover with the second ball and seal edges to enclose the caramel. Repeat with remaining dough and caramels, wiping hands every few to manage stickiness.
10. Arrange and salt: Place the dough balls 2–3 inches apart on the prepared baking sheets. Lightly sprinkle each cookie with flaky sea salt.
11. Bake cookies: Bake for 12–13 minutes until edges are set and centers still look soft. If they do not spread by minute 9, carefully bang the baking sheet 2–3 times on the counter to encourage spreading, then continue baking.
12. Cool and decorate: Let cookies cool on the baking sheet for 5 minutes; optionally press a few extra chocolate chips on top for a decorative touch. Transfer to a cooling rack to cool completely; cookies will deflate slightly as they cool.
13. Store leftovers: Store any leftover cookies tightly covered at room temperature for up to 1 week.

Notes

• Chilling the dough is essential to manage the sticky dough and to achieve the best texture and flavor.
• You can substitute regular caramels if chocolate-coated Rolos are unavailable.
• Wiping your hands frequently helps to handle the sticky dough more easily.
• Banging the baking sheet mid-bake helps initiate spreading if the cookies appear not to spread naturally.
• Flaky sea salt enhances the salted caramel flavor and adds a pleasant crunch.
• Pressing extra chocolate chips onto warm cookies is optional but adds visual appeal.

Keywords: salted caramel cookies, dark chocolate cookies, chocolate caramel cookies, chewy chocolate cookies, chocolate chip cookies with caramel, holiday cookies