Irresistible Double Chocolate Salted Caramel Cookies – A Sweet & Salty Delight

When the air turns crisp and the days grow shorter, nothing feels more comforting than the aroma of fresh-baked cookies wafting through the house. These Double Chocolate Salted Caramel Cookies are a delicious reminder of everything cozy and nostalgic about home baking. I remember my first time making these with my sister on a snow-dusted December afternoon. We were craving something sweet but with depth—something beyond your everyday chocolate chip cookie. The inspiration? A bar of sea salt caramel dark chocolate and a bit of sibling curiosity.

From that moment on, these cookies became our tradition. Every year, as the holiday season approaches or when one of us needs a pick-me-up, we return to this rich, chewy, chocolatey recipe. They’re a little rustic, a little indulgent, and always the first to disappear from the cookie tray.

Made with a double dose of chocolate, buttery caramel chips, and finished with a sprinkle of flaky sea salt, these cookies strike a perfect balance of sweetness and depth. They’re not just cookies—they’re little bites of joy, wrapped in warmth and memories.

Why You’ll Love This Recipe

• Fudgy & Rich: The chocolate base, made with both cocoa powder and semi-sweet chips, gives a deep, luxurious flavor.
• Caramel Surprise: Each bite reveals buttery caramel morsels that melt slightly into the cookie.
• Perfect Texture: Crispy edges and a soft, chewy center make for the ultimate cookie experience.
• Aromatic & Addictive: Sea salt draws out the chocolate’s richness while cutting through the sweetness of the caramel.
• Fast & Easy: No chilling required—just mix, bake, and enjoy.

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INGREDIENTS YOU’LL NEED

• 2¼ cups (280 g) all-purpose flour
• ½ cup (50 g) unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks / 227 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 Tbsp vanilla extract
• 1½ cups semi-sweet chocolate chips
• 1 cup caramel-flavored chips
• Flaky sea salt, for sprinkling
• Optional: caramel sauce or dulce de leche for drizzling

How to Make Double Chocolate Salted Caramel Cookies

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking.
2. Combine dry ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl or stand mixer, beat the softened butter with the granulated and brown sugar until the mixture is light and fluffy—about 2-3 minutes. This step helps develop the cookie’s structure.
4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Mix until smooth.
5. Mix in the dry ingredients: Gradually add the flour-cocoa mixture to the wet ingredients, mixing just until combined. Be careful not to overmix—stop as soon as the dough comes together.

1. Stir in chocolate and caramel chips: Fold them in gently with a spatula or wooden spoon. The dough will be thick and slightly sticky.
2. Scoop the dough: Using a medium cookie scoop (about 1.5 tablespoons), drop cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
3. Add a sea salt sprinkle: Just before baking, lightly sprinkle each dough ball with flaky sea salt.
4. Bake: Bake the cookies for 8-10 minutes. The edges should be set while the centers remain soft and slightly underbaked—this creates a fudgy middle.
5. Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
6. Optional finishing touch: Once they’ve cooled a bit, drizzle with warm caramel or dulce de leche for an extra gooey treat.

HELPFUL TIPS

• Use room temperature butter for proper creaming with the sugars.
• For extra caramel gooeyness, press a few extra caramel chips onto the tops before baking.
• Do not overbake! These cookies continue to cook on the baking sheet after being removed from the oven.
• Want taller cookies? Chill the dough for 20 minutes to reduce spread.
• Use a cookie scoop to make uniform-sized cookies.

DETAILS

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: About 36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES

• If you can’t find caramel chips, chopped soft caramel candies work well—just freeze before folding into dough.
• These freeze beautifully. Store baked cookies in a freezer-safe bag for up to 3 months.

NUTRITIONAL INFORMATION (Estimated Per Cookie)

• Calories: 171
• Carbs: 22g
• Fat: 9g
• Protein: 2g
• Sugar: 14g

FREQUENTLY ASKED QUESTIONS

Can I use dark chocolate chips instead of semi-sweet?
Yes! Dark chocolate will create a slightly more intense, less sweet cookie.

How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they stay fresh for about 5-7 days.

Can I make them gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

STORAGE INSTRUCTIONS

Store in a tightly sealed container at room temperature for up to 1 week. To keep them soft, place a slice of white bread in the container—it keeps moisture locked in. For longer storage, freeze for up to 3 months and thaw before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy and chocolatey creations:

• Dulce de Leche Chocolate Cheesecake Bars
• Kit Kat Cookies: A Chocolate Lover’s Dream with a Nostalgic Crunch
• A Cozy Slice of Nostalgia: Milky Way Caramel Cheesecake Brownies
• The Ultimate Chocolate Mint Oreo Cookies

Conclusion

These Double Chocolate Salted Caramel Cookies are more than a dessert—they’re a celebration of comfort, family traditions, and the joy of baking from scratch. Whether you’re making them for a festive cookie swap, a quiet weekend, or to share with friends over coffee, they bring a little extra sweetness to life. They’re rich, indulgent, and always a hit—so go ahead, bake a batch and create some new memories.