There’s something undeniably comforting about the combination of dark chocolate and caramel, especially when topped with a sprinkle of flaky sea salt. These Salted Caramel Dark Chocolate Cookies are a delightful blend of rich, chewy chocolate cookie dough, gooey caramel centers, and just the right touch of saltiness to balance the sweetness.
This recipe is perfect for cozy weekends, holiday baking, or any time you’re craving a decadent treat. The contrast between the deep, intense flavor of dark chocolate and the silky sweetness of caramel makes these cookies irresistible. Plus, the texture is out of this world—soft and fudgy in the middle with slightly crisp edges.
Whether you’re making them for a special occasion or just treating yourself to a homemade indulgence, these cookies are sure to be a hit.
Why You’ll Love This Recipe
- Rich and indulgent – The dark chocolate cookie dough is packed with cocoa and melts in your mouth.
- Gooey caramel surprise – A soft caramel center adds a delightful chewiness.
- Perfect balance of flavors – The combination of sweet, salty, and chocolatey goodness makes these cookies stand out.
- Easy to make – The dough comes together quickly, and the caramel stuffing is simpler than you’d think!
Ingredients You’ll Need
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
For the Filling & Topping:
- 18-20 soft caramel candies
- 1-2 tablespoons milk (for melting caramel, if needed)
- Flaky sea salt (for sprinkling on top)
How to Make Salted Caramel Dark Chocolate Cookies
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy. This should take about 2 minutes with a hand or stand mixer. Scrape down the sides of the bowl, then add the eggs and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the dark chocolate chips to create a rich, chocolatey dough.
Cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 2 hours). Chilling helps firm up the dough, making it easier to work with and ensuring thick, chewy cookies.
Step 2: Preheat & Prep the Caramel
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
If your caramel candies are firm, melt them in a small microwave-safe bowl with 1-2 tablespoons of milk, stirring every 15 seconds until smooth. Let the caramel cool slightly, so it’s still pliable but not too hot to handle.
Step 3: Stuff the Cookies
Scoop about 1 ½ tablespoons of dough and flatten it slightly in your palm. Place a small spoonful of melted caramel (or a whole soft caramel candy) in the center. Take another small piece of dough, flatten it, and cover the caramel, sealing the edges well. Roll gently into a ball and place on the baking sheet.
Repeat with the remaining dough, spacing the cookies about 2 inches apart to allow for spreading.
Step 4: Bake to Perfection
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underdone. The residual heat will continue baking the cookies as they cool, keeping them perfectly soft.
As soon as they come out of the oven, sprinkle with flaky sea salt while the cookies are still warm. This enhances the flavor and adds that signature salted caramel touch.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Helpful Tips
- Use high-quality dark chocolate – Since dark chocolate is a key ingredient, choosing a good-quality cocoa powder and chocolate chips makes a difference in flavor.
- Chill the dough – This prevents excessive spreading and keeps the cookies thick and chewy.
- Seal the caramel well – If you don’t fully enclose the caramel, it may leak out while baking. Make sure to pinch the edges of the dough tightly.
- Don’t overbake – The cookies will look slightly underdone when you take them out, but they’ll firm up as they cool, creating the perfect soft texture.
Recipe Details
- Prep Time: 40 minutes (including chilling)
- Cook Time: 10-12 minutes
- Total Time: 50-55 minutes
- Yield: About 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Chilling the Dough is Essential – Don’t skip chilling the dough! It helps solidify the butter, preventing the cookies from spreading too much in the oven and keeping them thick and chewy.
- Caramel Consistency Matters – If using store-bought caramel candies, opt for soft, chewy ones rather than hard caramels. If melting the caramel, let it cool slightly before stuffing the cookies so it doesn’t run everywhere.
- Avoid Overbaking – The cookies will continue to set as they cool. Removing them when they look slightly underbaked ensures a soft, fudgy texture.
- Use a Cookie Scoop – This helps create evenly sized cookies, ensuring they bake consistently.
- Customize the Chocolate – Dark chocolate adds a deep, rich flavor, but you can mix it up by using semi-sweet or even white chocolate chips for a different twist.
- Storage Tip – If the cookies start to harden after a few days, microwave one for about 10 seconds to bring back its warm, gooey center.
Storage Instructions
- Room Temperature: Store the cookies in an airtight container for up to 5 days.
- Refrigerator: If you want them to last longer, refrigerate for up to 1 week.
- Freezer: Freeze the cookie dough balls before baking for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the bake time.
Frequently Asked Questions
Can I use homemade caramel?
Absolutely! If you have a favorite homemade caramel sauce that thickens when cooled, you can use it instead of store-bought caramel candies.
Why did my caramel leak out?
This happens if the cookie dough isn’t sealed properly around the caramel. Be sure to fully enclose it and pinch the edges before rolling the dough into a ball.
Can I use milk chocolate instead of dark chocolate?
Yes! If you prefer a sweeter flavor, you can swap out the dark chocolate for milk chocolate chips.
Can I make these cookies ahead of time?
Definitely! You can prepare the dough in advance and keep it chilled for up to 2 days before baking. You can also freeze the shaped dough balls and bake them later.
Related Recipes
If you loved these Salted Caramel Dark Chocolate Cookies, you might also enjoy:
Conclusion
There’s no better combination than chocolate, caramel, and sea salt, and these Salted Caramel Dark Chocolate Cookies prove it! Each bite is a delightful balance of flavors and textures, making them an irresistible treat for any occasion. Whether you enjoy them fresh out of the oven or save them for later, they’re sure to be a favorite in your household.
Give them a try, and let me know how they turn out! Happy baking!
Print
Salted Caramel Dark Chocolate Cookies
Description
There’s something undeniably comforting about the combination of dark chocolate and caramel, especially when topped with a sprinkle of flaky sea salt. These Salted Caramel Dark Chocolate Cookies are a delightful blend of rich, chewy chocolate cookie dough, gooey caramel centers, and just the right touch of saltiness to balance the sweetness.
This recipe is perfect for cozy weekends, holiday baking, or any time you’re craving a decadent treat. The contrast between the deep, intense flavor of dark chocolate and the silky sweetness of caramel makes these cookies irresistible. Plus, the texture is out of this world—soft and fudgy in the middle with slightly crisp edges.
Whether you’re making them for a special occasion or just treating yourself to a homemade indulgence, these cookies are sure to be a hit.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
For the Filling & Topping:
- 18–20 soft caramel candies
- 1–2 tablespoons milk (for melting caramel, if needed)
- Flaky sea salt (for sprinkling on top)
Instructions
Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy. This should take about 2 minutes with a hand or stand mixer. Scrape down the sides of the bowl, then add the eggs and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the dark chocolate chips to create a rich, chocolatey dough.
Cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 2 hours). Chilling helps firm up the dough, making it easier to work with and ensuring thick, chewy cookies.
Step 2: Preheat & Prep the Caramel
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
If your caramel candies are firm, melt them in a small microwave-safe bowl with 1-2 tablespoons of milk, stirring every 15 seconds until smooth. Let the caramel cool slightly, so it’s still pliable but not too hot to handle.
Step 3: Stuff the Cookies
Scoop about 1 ½ tablespoons of dough and flatten it slightly in your palm. Place a small spoonful of melted caramel (or a whole soft caramel candy) in the center. Take another small piece of dough, flatten it, and cover the caramel, sealing the edges well. Roll gently into a ball and place on the baking sheet.
Repeat with the remaining dough, spacing the cookies about 2 inches apart to allow for spreading.
Step 4: Bake to Perfection
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underdone. The residual heat will continue baking the cookies as they cool, keeping them perfectly soft.
As soon as they come out of the oven, sprinkle with flaky sea salt while the cookies are still warm. This enhances the flavor and adds that signature salted caramel touch.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the Dough is Essential – Don’t skip chilling the dough! It helps solidify the butter, preventing the cookies from spreading too much in the oven and keeping them thick and chewy.
- Caramel Consistency Matters – If using store-bought caramel candies, opt for soft, chewy ones rather than hard caramels. If melting the caramel, let it cool slightly before stuffing the cookies so it doesn’t run everywhere.
- Avoid Overbaking – The cookies will continue to set as they cool. Removing them when they look slightly underbaked ensures a soft, fudgy texture.
- Use a Cookie Scoop – This helps create evenly sized cookies, ensuring they bake consistently.
- Customize the Chocolate – Dark chocolate adds a deep, rich flavor, but you can mix it up by using semi-sweet or even white chocolate chips for a different twist.
- Storage Tip – If the cookies start to harden after a few days, microwave one for about 10 seconds to bring back its warm, gooey center.