Salted Caramel Chocolate Cookies

Salted caramel chocolate cookies are rich, chewy, and loaded with deep chocolate flavor and gooey caramel centers. The sprinkle of flaky sea salt on top balances the sweetness perfectly, and I always find myself going back for more.

Why You’ll Love This Recipe

I love these cookies because they combine everything I crave in a dessert — melty chocolate, buttery caramel, and a touch of salt. They have crisp edges, soft centers, and hidden pockets of caramel that surprise me in the best way. They’re bakery-quality but super easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Semi-sweet chocolate chips or chunks

• Soft caramels (cut in half if large)

• Flaky sea salt (for topping)

Directions

1. I start by whisking together the flour, cocoa powder, baking soda, and salt in a bowl.

2. In a separate bowl, I cream the butter and both sugars until light and fluffy.

3. I add in the eggs and vanilla, mixing until smooth.

4. I gradually add the dry ingredients to the wet, then stir in the chocolate chips.

5. I scoop out cookie dough balls, press a piece of caramel into the center of each one, then roll them closed so the caramel is hidden.

6. I chill the dough for at least 30 minutes (longer if I want extra thick cookies).

7. I bake them at 350°F (175°C) for 10–12 minutes, then sprinkle with flaky sea salt right after they come out of the oven.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes to prep, 30 minutes to chill, and 10–12 minutes to bake.

Variations

Sometimes I use dark chocolate chunks for a more intense chocolate flavor or add chopped pecans for crunch. I’ve also swapped the caramel for a chocolate hazelnut truffle in the center — so good!

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well baked or unbaked. To reheat, I microwave one for 10 seconds to melt the caramel slightly — perfect every time.

FAQs

Can I use homemade caramel?

Yes. I let it firm up before adding it to the dough so it doesn’t melt out during baking.

Why is my caramel leaking?

I make sure the caramel is fully enclosed in the dough and chill the cookies before baking — that helps a lot.

Can I skip the salt on top?

You can, but I highly recommend it — the contrast makes the chocolate and caramel flavors shine.

Can I freeze the dough?

Absolutely. I shape the cookies and freeze them raw. When I’m ready to bake, I add 1–2 extra minutes to the baking time.

What type of cocoa powder is best?

I usually use unsweetened natural cocoa powder, but Dutch-process also works if I want a richer color and flavor.

Conclusion

Salted caramel chocolate cookies are a decadent treat I always look forward to making. They’re rich, chewy, and beautifully balanced with that irresistible mix of sweet and salty. Whether for holiday baking or everyday indulgence, they never disappoint.

Print