Introduction

These Decadent Salted Caramel Chocolate Cookies combine rich cocoa and buttery caramel for a truly indulgent treat. Soft, chewy, and sprinkled with sea salt flakes, they’re perfect for satisfying your sweet tooth with a touch of sophistication.

A stack of three thick, soft chocolate cookies is shown on a white marbled surface, each cookie broken in half to reveal a rich, glossy golden caramel layer oozing out from the center. The dark brown cookie dough has a slightly cracked top texture, with the caramel filling looking smooth and gooey, contrasting vividly with the deep chocolate. Around the stack, there are more whole chocolate cookies, some topped with shiny dark chocolate and sprinkled with coarse salt crystals. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter, softened (can substitute with vegan butter)
1 cup Brown Sugar, light or dark
½ cup Granulated Sugar
2 large Eggs (can substitute with applesauce)
1 teaspoon Vanilla Extract (use pure for best taste)
2 cups All-Purpose Flour (can substitute with gluten-free blend)
½ cup Unsweetened Cocoa Powder (use Dutch-process for smoother flavor)
1 teaspoon Baking Soda
1 pinch Salt (sea salt recommended)
1 cup Chocolate Chips (milk, dark, or mixed based on preference)
½ cup Salted Caramel Sauce (or substitute with caramel bits)
½ cup Chilled Caramel Candies (optional)
1 teaspoon Sea Salt Flakes (for sprinkling on top)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
Step 3: Add the eggs and vanilla extract to the butter and sugar mixture, beating until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt.
Step 5: Gradually combine the dry ingredients with the wet mixture, mixing until just incorporated to avoid overworking the dough.
Step 6: Gently fold in the chocolate chips and salted caramel sauce.
Step 7: Chill the cookie dough in the refrigerator for about 30 minutes to improve texture.
Step 8: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. If using, press a chilled caramel candy into the center of each cookie.
Step 9: Bake for 10-12 minutes, until the edges are set but the centers still look slightly underbaked.
Step 10: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 11: Optionally, sprinkle each cookie with sea salt flakes before serving to enhance the salted caramel flavor.

Tips & Variations

Use Dutch-process cocoa powder for a deeper chocolate flavor and smoother texture.
Substitute eggs with applesauce for a vegan-friendly version.
Chill the dough to help the cookies keep their shape and develop a chewier texture.
Try mixing milk and dark chocolate chips to add a richer chocolate dimension.
For an extra gooey surprise, add a caramel candy inside each dough ball before baking.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cooled cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm in a microwave for 10-15 seconds to regain that soft, gooey texture.

How to Serve

A stack of three round chocolate cookies is shown, each cookie broken in half to reveal a thick layer of gooey, golden caramel inside. The cookies have a rich, dark brown color with a slightly cracked surface and chunks of dark chocolate on top. The caramel layer is shiny and smooth, oozing slightly between the cookie layers. Around the stack, whole cookies topped with dark chocolate and a sprinkle of white sea salt flakes are placed on a surface with a white marbled texture. The close-up image captures the soft texture of the cookies and the shiny caramel filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results. Make sure your baking soda and other ingredients are also gluten-free.

What if I don’t have salted caramel sauce?

You can substitute with caramel bits or store-bought caramel sauce. Adding a sprinkle of sea salt on top helps replicate the salted caramel flavor.

Decadent Salted Caramel Chocolate Cookies Recipe

Print Recipe

★★★★★

5 from 518 reviews

These Decadent Salted Caramel Chocolate Cookies combine rich cocoa and chocolate chips with gooey salted caramel for a heavenly treat. Soft and chewy with a hint of sea salt, they are perfect for satisfying your sweet tooth and making any occasion special.

Author: Maya
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookies

1 cup Unsalted Butter, softened (can substitute with vegan butter)
1 cup Brown Sugar, light or dark
½ cup Granulated Sugar
2 large Eggs (can substitute with applesauce)
1 teaspoon Vanilla Extract (use pure for best taste)
2 cups All-Purpose Flour (can substitute with gluten-free blend)
½ cup Unsweetened Cocoa Powder (use Dutch-process for smoother flavor)
1 teaspoon Baking Soda
1 pinch Salt (sea salt recommended)
1 cup Chocolate Chips (milk, dark, or mixed based on preference)
½ cup Salted Caramel Sauce (or substitute with caramel bits)
½ cup Chilled Caramel Candies (optional)
1 teaspoon Sea Salt Flakes (for sprinkling on top)

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the cookies.
Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, which should take about 2-3 minutes with a mixer.
Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture and beat until well combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt to ensure even distribution.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overmixing the dough.
Fold in Mix-ins: Gently fold in the chocolate chips and salted caramel sauce into the cookie dough.
Chill Dough: Place the cookie dough in the refrigerator and chill for about 30 minutes to allow the dough to firm up for better texture during baking.
Scoop Dough onto Baking Sheet: Scoop tablespoon-sized portions of the chilled dough onto baking sheets lined with parchment paper. Optionally, place a chilled caramel candy in the center of each dough portion.
Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are just set and the centers look slightly underbaked for a chewy texture.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Finish and Serve: Optionally, sprinkle the cookies with additional sea salt flakes before serving to enhance the salted caramel flavor.

Notes

Serve these cookies warm and gooey for the best experience.
They make a delicious ice cream sandwich when paired with your favorite ice cream.
Chilling the dough is crucial to achieve the perfect texture and prevent spreading during baking.
Use pure vanilla extract for the best flavor impact.
Substitute vegan butter and applesauce to make this recipe vegan-friendly.

Keywords: salted caramel cookies, chocolate cookies, homemade cookies, caramel chocolate cookies, soft cookies, easy cookie recipe