Salted Caramel Chocolate Cookies Recipe
I can’t wait to share this Salted Caramel Chocolate Cookies Recipe with you because it’s one of those treats that just hits all the right notes—rich chocolate, buttery salted caramel, and that perfect balance of sweet and salty. These cookies are incredibly satisfying, perfect for cozy afternoons or impressing friends at your next gathering. I’ve made this recipe countless times, and it always turns out fudgy and flavorful, with just the right amount of caramel gooeyness inside.
What makes this Salted Caramel Chocolate Cookies Recipe truly special is how easily the ingredients come together to create something so indulgent yet approachable. You’ll love how the salted caramel fills each bite—trust me, it’s a game-changer. Whether you’re a chocolate lover or someone who craves that sweet-and-salty combo, these cookies are made to satisfy your cravings and brighten your day.
Ingredients You’ll Need
This recipe calls for simple baking staples that combine to create extraordinary flavors. I always recommend measuring your ingredients carefully and using good quality butter and cocoa powder—it makes a noticeable difference in the cookie’s richness.
- All-purpose flour: The base that gives your cookies structure without weighing them down.
- Dutch-process cocoa powder: Adds a deep, intense chocolate flavor with a smooth finish.
- Baking powder: Just enough to give a gentle lift without making the cookies cakey.
- Sea salt: Enhances the chocolate and caramel flavors for that irresistible sweet-salty duet.
- Unsalted butter: Softened for creamy texture; essential for luscious cookies and caramel.
- Light brown sugar: Brings moisture and a subtle molasses flavor that keeps cookies chewy.
- Granulated white sugar: Adds the right crunch and sweetness.
- Egg yolks: Help bind the dough and enrich the flavor—using yolks only keeps cookies tender.
- Vanilla extract: Boosts all the flavors and rounds out the sweetness.
- Granulated white sugar (for caramel): The foundation of that luscious salted caramel you’ll love.
- Salted butter (for caramel): The richness and saltiness shine through here, so don’t skip it.
- Heavy cream: Adds creaminess and smooth texture to the caramel.
- Sea salt (for caramel): Adjust this to your taste for the perfect sweet-salty balance.
Variations
I always like to switch things up with this Salted Caramel Chocolate Cookies Recipe depending on my mood or who I’m baking for. Customizing the recipe lets you make it your own, and it’s a fun way to play with flavors.
- Add chopped nuts: I sometimes toss in toasted pecans or walnuts for some crunch—perfect if you enjoy texture contrasts.
- Dairy-free version: Swap the butter for a vegan alternative and use coconut cream instead of heavy cream in the caramel; I’ve made this with great results for friends with dietary restrictions.
- Spiced salted caramel: A pinch of cinnamon or cayenne pepper in the caramel can add a delightful twist. My family absolutely loved the warmth it brought.
- Use dark chocolate chips: Instead of plain chocolate, dark chocolate chips make the cookies a bit richer and less sweet.
- Mini cookies: Roll the dough smaller and bake for less time if you want bite-sized treats for parties or lunchbox snacks.
How to Make Salted Caramel Chocolate Cookies Recipe
Step 1: Prepare the Salted Caramel
Start by making the salted caramel, since it needs time to cool. Melt the granulated sugar over low heat, stirring constantly until it turns amber and smooth—avoid rushing this part to prevent burning. Once melted, carefully whisk in the softened salted butter until blended, then slowly add in the heavy cream. Stir in vanilla extract and sea salt, then set aside to cool completely. This homemade caramel is the star of the show, so take your time and watch it carefully—it’s worth every second.
Step 2: Make the Chocolate Cookie Dough
In a bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, and sea salt—this dry mix will give your cookies that rich chocolate flavor with a little lift. In a separate large bowl, cream the softened butter with both sugars until light and fluffy, which usually takes about 3-5 minutes with a stand mixer or hand mixer. Add the egg yolks one at a time, mixing well after each, then stir in the vanilla extract.
Slowly fold the dry ingredients into the wet mixture, being careful not to overmix or your cookies could turn out tough. The dough should be thick and hold together nicely but still a bit soft—perfect for shaping.
Step 3: Assemble the Cookies
This part is fun—take a spoonful of cookie dough and flatten it slightly in your hand, then spoon about a teaspoon of the cooled salted caramel onto the center. Wrap the dough around the caramel, sealing it completely, and roll into a ball. Place on a parchment-lined baking sheet with space between each cookie, as they’ll spread slightly during baking. Be generous with the caramel; the gooier, the better!
Step 4: Bake to Perfection
Bake your cookies at 350°F (175°C) for about 10-12 minutes. The edges should look set but the centers will appear soft—this is exactly what you want for that chewy, fudgy texture. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely; this prevents the caramel from oozing and keeps your cookies intact.
Pro tip: If you find your caramel is leaking, try chilling the dough balls for 20-30 minutes before baking. This helps the dough firm up and hold the caramel better.
How to Serve Salted Caramel Chocolate Cookies Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt on top once the cookies come out of the oven. It adds that lovely crunch and enhances the salted caramel flavor even more. Sometimes, I also add a small dollop of caramel on top for extra drama if I’m serving them to guests.
Side Dishes
These cookies are decadent enough to enjoy on their own, but I often serve them with a big glass of cold milk or a shot of espresso to balance the richness. For a fancier touch, vanilla ice cream makes a fantastic pairing—especially when the cookie is still slightly warm.
Creative Ways to Present
For holidays or special occasions, I like stacking these cookies in a rustic tin tied with baker’s twine or arranging them on a wooden platter with little bowls of caramel sauce and coarse sea salt. It makes for a charming homemade gift or dessert table centerpiece that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I keep leftover Salted Caramel Chocolate Cookies Recipe in an airtight container at room temperature, and they stay soft and delicious for up to 3 days. If your cookies are feeling a little firm, just pop one in the microwave for 10 seconds to soften the caramel inside again.
Freezing
If I want to save some for later, I freeze the cookie dough balls before baking. I place them on a tray, freeze until firm, then transfer to a freezer bag. When I’m ready, I bake them straight from the freezer, adding a couple extra minutes to the baking time. This way, you can enjoy fresh-baked salted caramel cookies anytime!
Reheating
To reheat baked cookies, I warm them gently in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. This brings back that soft, gooey texture, especially the caramel center—just be careful not to overheat or the caramel might get too runny.
FAQs
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Can I use store-bought caramel instead of making my own?
Absolutely! Store-bought caramel can save time and still taste great, but homemade caramel lets you control the saltiness and texture for better results. If using store-bought caramel, try to find thick caramel sauce or soft caramel pieces that won’t melt too quickly while baking.
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How do I prevent the caramel from leaking out during baking?
Make sure to fully encase the caramel within the cookie dough by sealing the edges well. Chilling the dough balls for 20-30 minutes before baking firms them up and helps keep the caramel inside. Also, avoid overfilling with caramel to prevent leaks.
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Can I make this recipe without eggs?
You can substitute each egg yolk with about 2 tablespoons of unsweetened applesauce or a vegan egg replacer, but keep in mind the texture may be a little different. The egg yolks add richness and tenderness, so cookies might be less chewy without them.
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What type of chocolate works best in this recipe?
Using Dutch-process cocoa powder is key for a deep chocolate flavor in the dough. For mix-ins, I recommend semi-sweet or bittersweet chocolate chips to balance the salted caramel’s sweetness. Dark chocolate also pairs beautifully if you prefer a more intense taste.
Final Thoughts
This Salted Caramel Chocolate Cookies Recipe holds a special place in my kitchen because it brings together two of my favorite indulgences—rich chocolate and luscious caramel—with just the right touch of salt to keep things interesting. I hope you enjoy making and sharing these as much as I do; there’s something so comforting about biting into a warm cookie with gooey caramel inside. Give it a try, have fun with it, and don’t hesitate to make it your own—you really can’t go wrong!
Print
Salted Caramel Chocolate Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 24 cookies (12 sandwich cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Salted Caramel Chocolate Cookies, combining rich cocoa-infused chocolate cookies with a luscious homemade salted caramel filling. Perfectly textured with a hint of sea salt, these cookies are a luxurious treat for chocolate and caramel lovers alike.
Ingredients
For the Chocolate Cookies:
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
For the Salted Caramel:
- 1 cup (200 g) granulated white sugar
- 5 tbsp (70 g) salted butter, softened
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1 tsp vanilla extract
- 1/4–1/2 tsp sea salt (depending on preference)
Instructions
- Prepare the cookie dough:
In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt until combined. In a separate bowl, cream the softened unsalted butter with light brown sugar and granulated sugar until light and fluffy. Add the egg yolks and vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients into the wet mixture to form a chocolate cookie dough. - Shape and chill the dough:
Divide the dough into cookie-sized portions, shaping them into balls. Place the dough balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to firm up. - Bake the cookies:
Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a baking tray with enough space between them. Bake for 10-12 minutes or until the cookies are set but still soft in the center. Remove from the oven and let them cool completely on a wire rack. - Make the salted caramel:
In a medium saucepan over medium heat, melt the granulated white sugar, stirring continuously until it turns a deep amber caramel color. Remove from heat and carefully stir in the softened salted butter until fully melted and combined. Slowly add the heavy cream while stirring constantly; be cautious as the mixture will bubble vigorously. Stir in the vanilla extract and sea salt to taste. Allow the caramel to cool and thicken slightly before use. - Assemble the cookies:
Once cookies are completely cooled, spread a generous amount of salted caramel on the underside of one cookie and sandwich it with another cookie. Repeat with remaining cookies. For extra indulgence, drizzle leftover caramel over the cookie sandwiches or sprinkle lightly with sea salt.
Notes
- Use Dutch-process cocoa powder for a richer, smoother chocolate flavor.
- Ensure the egg yolks are at room temperature for better mixing and texture.
- Be cautious when making caramel as the sugar syrup will be very hot.
- Chilling the dough before baking helps maintain the cookie shape and texture.
- Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Salted Caramel, Chocolate Cookies, Dessert, Homemade Cookies, Caramel Filling, Chocolate Recipe
