Dessert

Salted Caramel Dark Chocolate Cookies Recipe

ByAiden Wells December 25, 2025December 25, 2025

Introduction

Indulge in the rich, gooey delight of salted caramel dark chocolate cookies. These treats combine deep cocoa flavor with a molten caramel center, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory.

The image shows four dark chocolate cookies with a rich, fudgy texture placed on crinkled brown parchment paper over a black metal cooling rack. The top cookie is broken in half, revealing a gooey caramel and melted chocolate center with small crunchy salt flakes sprinkled on top. Each cookie has a slightly cracked surface with visible chocolate chips embedded inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spooned & leveled)
2/3 cup (55g) unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons (30ml) milk
1 and 1/2 cups (270g) semi-sweet or dark chocolate chips
18 chocolate-coated caramels, such as Rolos (or use regular caramels)*
Flaky sea salt or coarse sea salt, for sprinkling

Instructions

Step 1: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high until combined. Scrape down the bowl as needed.
Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients on low speed. Once combined, increase to medium-high speed to beat in the milk and chocolate chips. The dough will be sticky. Cover tightly and chill in the refrigerator for at least 3 hours, preferably overnight.
Step 3: Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.
Step 4: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 5: Scoop 2 tablespoons (40g) of dough and divide it in half. Roll each half into a ball. Press a thumb indent into one ball and place a caramel candy inside. Top with the second ball and seal the edges around the caramel. Repeat with all dough and caramel pieces, wiping your hands as needed due to stickiness.
Step 6: Arrange the stuffed cookie balls 2–3 inches apart on the prepared baking sheets. Sprinkle lightly with flaky sea salt.
Step 7: Bake for 12–13 minutes or until edges look set and centers still appear soft. If the cookies aren’t spreading by minute 9, gently bang the baking sheet on the counter 2–3 times to encourage spreading, then continue baking.
Step 8: Cool the cookies on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips into the tops for decoration. Transfer cookies to a cooling rack to cool completely; they will deflate slightly as they cool.

Tips & Variations

Chilling the dough overnight improves flavor and makes shaping easier.
Use dark chocolate chips for a more intense chocolate flavor.
Substitute regular caramels if chocolate-coated ones aren’t available.
For extra crunch, sprinkle chopped nuts on top before baking.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. Reheat gently in a microwave or warm oven to soften the caramel center before serving.

How to Serve

A dark brown, soft chocolate cookie is being pulled apart by a woman's hand, revealing gooey, melted caramel inside stretching between the two halves. The cookie surface looks slightly cracked with small pieces of coarse salt sprinkled on top, adding texture. The background is a white marbled texture, and the photo focuses closely on the cookie and the woman's hands holding it, showing details of the cookie's rough outside and smooth caramel center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

Chilling is essential for this recipe because it helps manage the sticky dough and ensures the cookies bake evenly with the caramel properly enclosed.