Salted Caramel Dark Chocolate Cookies Recipe

Introduction

These Salted Caramel Dark Chocolate Cookies are a decadent treat combining rich cocoa, silky caramel centers, and a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Soft and fudgy with melty chocolate chips, they’re an irresistible indulgence for any chocolate lover.

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, preferably overnight, to make it 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 in color, about 3 minutes. Add the egg and vanilla extract, then beat on high until combined. Scrape down the bowl as needed.
3. Step 3: Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. With the mixer on low speed, slowly add the dry ingredients into the wet ingredients until combined.
4. Step 4: Increase the mixer speed to medium-high and beat in the milk, then fold in the chocolate chips. The dough will be sticky. Cover it tightly and refrigerate for at least 3 hours or up to 3 days.
5. Step 5: Remove dough from the fridge and let it sit at room temperature for 10 minutes.
6. Step 6: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop 2 tablespoons (40g) of dough and divide it in half. Roll each half into a ball. Press your thumb into one ball to make an indent, place a caramel candy inside, then top with the other ball and seal around the edges to enclose the caramel. Repeat for all dough.
8. Step 8: Place the stuffed dough balls 2–3 inches apart on the baking sheets. Sprinkle each lightly with flaky sea salt.
9. Step 9: Bake for 12–13 minutes, until edges are set but centers look soft. If the cookies aren’t spreading by minute 9, carefully remove the baking sheet and gently bang it on the counter a couple of times, then return to the oven.
10. Step 10: Cool the cookies on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips on top while warm for decoration. Transfer to a cooling rack to cool completely; they will deflate slightly as they cool.

Tips & Variations

• Use room temperature ingredients for easier mixing and better texture.
• Chilling the dough is key to preventing spreading and making it easier to stuff the caramels.
• Swap the chocolate-coated caramels for regular caramels wrapped in parchment if desired.
• For a nuttier twist, add chopped toasted pecans or walnuts to the dough with the chocolate chips.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. To reheat, warm briefly in a low oven or microwave to enjoy gooey caramel and melty chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel candies instead of Rolos?

Yes, regular caramels can be used but consider wrapping them in parchment to prevent sticking to the dough.

Why do I need to chill the dough?

Chilling firms up the sticky dough, making it easier to handle and shape. It also helps control cookie spread during baking for soft, thick cookies.

Salted Caramel Dark Chocolate Cookies Recipe

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★★★★★

4.6 from 408 reviews

These Salted Caramel Dark Chocolate Cookies are rich, fudgy, and irresistibly gooey with a center of melted caramel surrounded by deep dark chocolate flavor. Featuring a luscious combination of unsweetened cocoa and semi-sweet chocolate chips, these cookies are chilled to develop the perfect texture before being baked to soft perfection and finished with a sprinkle of flaky sea salt to enhance the decadent sweetness. An ideal treat for chocolate lovers looking for an indulgent homemade cookie experience.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 3 hours 28 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Filling and Topping

• 18 chocolate-coated caramels, such as Rolos (or use regular caramels)
• Flaky sea salt or coarse sea salt, for sprinkling

Instructions

1. Chill Dough: Chill the cookie dough for at least 3 hours or preferably overnight to make it easier to handle and shape, enhancing texture and flavor. The dough needs to be firm for shaping.
2. Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed with a mixer until light and fluffy, about 3 minutes. This step aerates the dough for a tender crumb.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed, scraping down bowl sides to fully combine ingredients.
4. Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt until uniform. Gradually add this dry mix to the wet ingredients on low speed for initial incorporation.
5. Add Milk and Chocolate Chips: Increase mixer speed to medium-high and beat in milk and chocolate chips until sticky dough forms. Cover the dough tightly and refrigerate for at least 3 hours to firm up.
6. Prepare for Baking: Remove dough from fridge and let sit 10 minutes at room temperature for easier shaping. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
7. Shape and Fill Cookies: Scoop 2 tablespoons of dough, split in half, and roll each half into balls. Make a thumb-sized indentation in one ball, place a caramel candy inside, then seal with the second ball to enclose the caramel fully. Repeat for remaining dough and caramels.
8. Arrange and Salt: Place cookies 2–3 inches apart on baking sheets and lightly sprinkle the tops with flaky sea salt to balance sweetness.
9. Bake: Bake for 12–13 minutes or until cookie edges are set and centers look soft. If cookies don’t spread by 9 minutes, remove oven briefly to tap baking sheet on counter 2–3 times, then continue baking.
10. Cool and Finish: Let cookies cool on baking sheet for 5 minutes, optionally pressing a few extra chocolate chips on top for appearance, then transfer to a wire rack to cool completely. Cookies will deflate slightly as they cool.
11. Store: Keep leftovers tightly covered at room temperature for up to one week for freshness.

Notes

• Chilling the dough is mandatory to handle sticky dough and ensures optimal texture and flavor development.
• Use chocolate-coated caramels like Rolos for ease of handling but regular caramels work too.
• Flaky sea salt on top accentuates the salted caramel flavor and adds texture contrast.
• If cookies do not spread in oven, a quick tap to the baking sheet helps initiate spreading.
• Pressing extra chocolate chips on baked cookies is optional but adds an attractive finish and extra chocolate goodness.
• Store cookies in an airtight container at room temperature up to 1 week, but best enjoyed fresh.

Keywords: salted caramel cookies, dark chocolate cookies, chocolate chip cookies, rolled caramels cookie recipe, chewy chocolate cookies, homemade cookies, sea salt cookies