🎉 Introduction
These Salted Caramel Chocolate Cookies are rich, decadent, ultra-fudgy chocolate cookies filled with pockets of gooey caramel and finished with a sprinkle of flaky sea salt. Every bite is a perfect balance of deep chocolate flavor, buttery caramel, and that irresistible sweet–salty magic.
They’re thick, chewy, soft in the center, slightly crisp on the edges, and absolutely luxurious — the kind of cookie that tastes like it came from a gourmet bakery. Perfect for Christmas cookie trays, holiday gifting, cozy winter nights, or any time you want an indulgent chocolate-caramel treat.
🧰 Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop
- Cooling rack
🛒 Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
Chocolate & Caramel Mix-Ins
- ¾ cup chocolate chips (semi-sweet or dark)
- 12 soft caramel squares (cut in half) or ½ cup caramel bits
Topping
- Flaky sea salt
- Extra chocolate chips
👩🍳 Directions
Step 1: Prep the Dough
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment.
Whisk together:
- flour
- cocoa powder
- baking soda
- salt
Set aside.
Step 2: Cream Butter & Sugars
Beat together:
- butter
- brown sugar
- granulated sugar
Mix 2–3 minutes until fluffy.
Add egg + vanilla.
Mix until smooth and glossy.
Step 3: Combine Wet & Dry
Add dry ingredients to wet and mix on low — dough will look thick and fudgy.
Fold in chocolate chips.
Step 4: Fill With Caramel
Scoop 2 tbsp of dough.
Flatten slightly, place caramel in the center, and wrap dough around it to seal fully.
(If using caramel bits, simply stir them into the dough.)
Place dough balls 2 inches apart.
Top with extra chocolate chips.
Step 5: Bake
Bake 9–11 minutes, until edges are set but centers look slightly soft.
Sprinkle warm cookies with flaky sea salt.
Let cool on the baking sheet 10 minutes to keep caramel in place.
🍽️ Servings & Timing
- Makes: 16–20 cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
🧊 Storage & Freezing
Room Temp: 4–5 days
Fridge: 1 week
Freeze:
- Dough balls: 3 months (freeze flat, bake from frozen +2 min)
- Baked cookies: 2 months
Microwave individual cookies 8–10 seconds to re-melt caramel.
🥄 Variations
- Double Caramel Cookies
Add caramel bits + stuffed center. - Brown Butter Caramel Cookies
Brown the butter for nutty richness. - Salted Caramel Peanut Cookies
Add chopped roasted peanuts. - Hot Cocoa Caramel Cookies
Add marshmallows on top. - Caramel Mocha Cookies
Add 1 tsp espresso powder. - Pretzel Caramel Cookies
Add crushed pretzels for salty crunch. - White Chocolate Caramel Cookies
Replace chocolate chips with white chocolate. - Spicy Mexican Chocolate Caramel
Add cinnamon + pinch of cayenne. - Caramel Turtle Cookies
Add pecans + drizzle chocolate on top. - Gluten-Free Version
Use a 1:1 GF baking blend.
❓ 10 FAQs
- Why did the caramel leak out?
Seal the dough fully around the caramel. - Can I use caramel sauce?
No — it melts too much; use caramel squares/bits. - Why are my cookies dry?
Overbaked — remove when centers look soft. - Can I make them thicker?
Chill dough 20–30 minutes. - What cocoa powder is best?
Dutch-process for deeper chocolate flavor. - Can I skip the sea salt?
Yes — but it enhances the caramel. - How do I make them extra chewy?
Use more brown sugar than white. - Why did my cookies spread too much?
Warm dough — chill briefly. - Can I freeze the caramel inside?
Yes — pop caramel squares in the freezer to prevent leaking. - Can I use chocolate caramels?
Absolutely — they melt beautifully.
🏁 Conclusion
These Salted Caramel Chocolate Cookies are rich, fudgy, chewy, and filled with irresistible pools of buttery caramel — a luxurious cookie that tastes like a cross between a brownie and gourmet chocolate truffle. The sprinkle of flaky salt takes them to a whole new level, creating the perfect sweet–salty holiday treat.
Easy, decadent, and unforgettable — a must-bake recipe for chocolate lovers.
Salted Caramel Chocolate Cookies – Fudgy, Gooey & Loaded With Buttery Caramel
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Ingredients
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Equipment
Method
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment.
- Whisk together:
- flour
- cocoa powder
- baking soda
- salt
- Set aside.
- Beat together:
- butter
- brown sugar
- granulated sugar
- Mix 2–3 minutes until fluffy.
- Add egg + vanilla.
- Mix until smooth and glossy.
- Add dry ingredients to wet and mix on low — dough will look thick and fudgy.
- Fold in chocolate chips.
- Scoop 2 tbsp of dough.
- Flatten slightly, place caramel in the center, and wrap dough around it to seal fully.
- (If using caramel bits, simply stir them into the dough.)
- Place dough balls 2 inches apart.
- Top with extra chocolate chips.
- Bake 9–11 minutes, until edges are set but centers look slightly soft.
- Sprinkle warm cookies with flaky sea salt.
- Let cool on the baking sheet 10 minutes to keep caramel in place.
Notes
Fridge: 1 week Freeze: Dough balls: 3 months (freeze flat, bake from frozen +2 min) Baked cookies: 2 months Microwave individual cookies 8–10 seconds to re-melt caramel. 🥄 Variations Double Caramel Cookies
Add caramel bits + stuffed center. Brown Butter Caramel Cookies
Brown the butter for nutty richness. Salted Caramel Peanut Cookies
Add chopped roasted peanuts. Hot Cocoa Caramel Cookies
Add marshmallows on top. Caramel Mocha Cookies
Add 1 tsp espresso powder. Pretzel Caramel Cookies
Add crushed pretzels for salty crunch. White Chocolate Caramel Cookies
Replace chocolate chips with white chocolate. Spicy Mexican Chocolate Caramel
Add cinnamon + pinch of cayenne. Caramel Turtle Cookies
Add pecans + drizzle chocolate on top. Gluten-Free Version
Use a 1:1 GF baking blend. ❓ 10 FAQs Why did the caramel leak out?
Seal the dough fully around the caramel. Can I use caramel sauce?
No — it melts too much; use caramel squares/bits. Why are my cookies dry?
Overbaked — remove when centers look soft. Can I make them thicker?
Chill dough 20–30 minutes. What cocoa powder is best?
Dutch-process for deeper chocolate flavor. Can I skip the sea salt?
Yes — but it enhances the caramel. How do I make them extra chewy?
Use more brown sugar than white. Why did my cookies spread too much?
Warm dough — chill briefly. Can I freeze the caramel inside?
Yes — pop caramel squares in the freezer to prevent leaking. Can I use chocolate caramels?
Absolutely — they melt beautifully. 🏁 Conclusion These Salted Caramel Chocolate Cookies are rich, fudgy, chewy, and filled with irresistible pools of buttery caramel — a luxurious cookie that tastes like a cross between a brownie and gourmet chocolate truffle. The sprinkle of flaky salt takes them to a whole new level, creating the perfect sweet–salty holiday treat. Easy, decadent, and unforgettable — a must-bake recipe for chocolate lovers.
