Description
These Salted Caramel Dark Chocolate Cookies combine the rich flavor of cocoa and semi-sweet chocolate chips with gooey caramel centers and a sprinkle of flaky sea salt for a perfectly balanced sweet and salty treat. Soft and chewy with a luscious chocolate-caramel surprise inside, these cookies are ideal for chocolate lovers seeking an indulgent homemade dessert.
Ingredients
Scale
Cookie Dough
- 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
Fillings and Toppings
- 18 chocolate-coated caramels, such as Rolos (or use regular caramels)
- flaky sea salt or coarse sea salt, for sprinkling
Instructions
- Chill dough preparation: Prepare the dough and chill it for at least 3 hours or preferably overnight. A cold dough is easier to handle and shape.
- Cream ingredients: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar at medium-high speed until fluffy and light, about 3 minutes. Add the egg and vanilla extract and beat on high speed until combined, scraping the bowl as needed.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- Combine wet and dry: Slowly add the dry ingredients into the wet mixture with the mixer running on low speed. Beat until combined; the dough will be thick. Increase to medium-high speed and beat in the milk and chocolate chips until sticky. Cover and chill the dough for at least 3 hours up to 3 days.
- Preheat and prepare for baking: Remove dough from the fridge and let it sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Form cookies with caramel centers: Scoop 2 tablespoons (40g) of dough and divide into two halves. Roll each half into a ball. Using your thumb, make an indent into one ball and insert a caramel candy in the center. Top with the other ball and seal the sides tightly to enclose the caramel. Repeat for all dough portions, wiping hands as needed due to stickiness.
- Arrange and salt: Place the stuffed dough balls 2-3 inches apart on the baking sheets. Lightly sprinkle flaky sea salt on top of each cookie.
- Bake: Bake for 12-13 minutes until edges are set and centers look soft. If the cookies are not spreading by minute 9, remove the baking sheet and gently bang it on the counter 2-3 times to encourage spreading, then continue baking.
- Cool and finish: Let cookies cool on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips on top of the warm cookies for appearance. Transfer to a wire rack and cool completely—the cookies will deflate slightly as they cool.
- Storage: Store leftover cookies tightly covered at room temperature for up to 1 week.
Notes
- Chilling the dough is essential to manage the sticky texture and improve cookie shape.
- If caramels are hard, soften slightly before wrapping inside the dough to prevent uneven baking.
- Lightly sprinkling flaky sea salt enhances the sweet-salty flavor contrast.
- Banging the baking sheet during baking helps promote even cookie spreading.
- Optional chocolate chips pressed on top after baking add visual appeal but are not necessary.
- Store cookies in an airtight container at room temperature for softness retention.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: salted caramel cookies, dark chocolate cookies, chocolate caramel cookies, homemade cookies, chocolate chip cookies, holiday cookies, chewy cookies
