Description
Indulge in these rich, decadent Salted Caramel Chocolate Cookies, combining deep cocoa flavors with luscious salted caramel and a hint of sea salt for the perfect sweet and salty treat. These cookies are soft with gooey caramel centers that melt in your mouth, making them an irresistible dessert to satisfy any chocolate lover’s cravings.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup salted caramel sauce (plus extra for drizzling)
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Add-ins & Toppings
- 1 cup chocolate chips
- Chilled salted caramel sauce or caramel candies (such as Rolos) for optional centers
- Sea salt flakes for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter & Sugars: In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together for 2 to 3 minutes until the mixture is fluffy and light in color. This creates a smooth base for the cookies.
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Combine Wet & Dry: Gradually add the dry ingredients to the butter and sugar mixture, mixing gently until just combined to avoid overworking the dough and keeping cookies tender.
- Fold in Chocolate & Caramel: Gently fold in the chocolate chips along with ½ cup of the salted caramel sauce, ensuring even distribution without melting the caramel.
- Optional Caramel Center: For a luscious caramel center, flatten a portion of the dough, add 1 teaspoon of chilled caramel sauce or a caramel candy like a Rolo in the center, then wrap the dough around and seal it completely.
- Scoop & Bake: Drop the cookie dough balls about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft.
- Cool & Top: Let the cookies cool on the baking sheet for 5 minutes. While still warm, drizzle additional salted caramel sauce over the top and sprinkle with sea salt flakes to enhance the sweet and salty contrast.
- Serve & Enjoy: Serve the cookies warm or at room temperature. For the ultimate experience, break one open to reveal the gooey caramel center and enjoy the melt-in-your-mouth indulgence.
Notes
- Use chilled caramel sauce or candies cold to maintain a gooey center without melting too early during baking.
- For extra crunch, sprinkle sea salt flakes evenly after baking rather than before.
- If you prefer less sweetness, reduce granulated sugar slightly or omit the drizzle topping.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To reheat and enjoy gooey centers, warm cookies in a microwave for 15-20 seconds.
