Salted Caramel Chocolate Cookies

These cookies are everything: deeply chocolatey, soft and chewy, loaded with chunks of chocolate, and stuffed (or swirled!) with gooey caramel that oozes just the right amount when you bite in. A little flaky sea salt on top cuts the sweetness and gives you that gourmet bakery-style bite. They’re easy enough to make on a weeknight, but feel fancy enough for gifting or special occasions.

I made these on a total whim one weekend when I had leftover caramels from a baking project and a serious craving for something chocolatey. The result? My new go-to cookie recipe.

Why You’ll Love This Recipe

• Ultra chocolatey: Rich cocoa powder + chocolate chunks = double the chocolate goodness.
• Gooey caramel center: Melts into the cookie for bites of sticky, sweet heaven.
• Salty-sweet balance: Flaky sea salt on top takes them to the next level.
• Soft and chewy texture: Fudgy centers with crisp edges—cookie perfection.
• Make-ahead friendly: Chill the dough and bake when ready.

Prep Time and Servings

Total Time: 30 minutes (15 min prep, 12–14 min bake)
Servings: 18–20 cookies
Calories per cookie: ~240
Protein: 3g | Carbs: 30g | Fat: 12g

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar (light or dark)
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chunks or chips (dark or semisweet)
• 16–20 soft caramels, unwrapped (Werther’s or Kraft work great)
• Flaky sea salt, for topping

Optional Add-ins

• ½ cup chopped pecans or walnuts
• A pinch of espresso powder to deepen the chocolate flavor
• White chocolate chunks for contrast

Step-by-Step Instructions

1. Prep and preheat

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

If your caramels are large, cut them in half or quarters so they’re about the size of a marble.

2. Cream butter and sugars

In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

3. Add eggs and vanilla

Mix in the eggs one at a time, followed by the vanilla extract. Beat until fully incorporated.

4. Add dry ingredients

In the same bowl, add flour, cocoa powder, baking soda, and salt. Mix on low speed until just combined.

Fold in the chocolate chunks or chips with a spatula.

Tip: Don’t overmix—just stir until no streaks remain.

5. Shape and fill

Scoop dough into balls (about 2 tablespoons each). Flatten slightly in your hand and press one piece of caramel into the center. Fold the dough around it and roll back into a ball.

Place cookie balls on the prepared baking sheet, about 2 inches apart.

Sprinkle the tops with a small pinch of flaky sea salt.

6. Bake

Bake for 12–14 minutes, or until edges are set and tops look slightly crackly. The centers will still be soft—that’s what you want!

Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

How to Serve

These are best served warm when the caramel is melty, but they’re delicious at room temp too. Try them:

• With a glass of cold milk (classic)
• Paired with coffee or hot cocoa
• Warmed slightly in the microwave with a scoop of vanilla ice cream
• Crumbled into a bowl and topped with whipped cream for a quick dessert

Tips for Success

1. Use soft caramels – Avoid hard candy-style caramels; they won’t melt properly.
2. Chill the dough (optional) – If the dough feels too soft or sticky, chill for 30 minutes for thicker cookies.
3. Don’t overbake – The cookies continue to set after baking. Pull them out when the centers still look slightly underdone.
4. Use parchment paper – The caramel can get sticky as it melts, and parchment makes cleanup easy.
5. Salt last – Add sea salt just before baking so it sticks and doesn’t dissolve into the dough.

Recipe Variations

• Caramel Swirl: Instead of stuffing with caramel, melt the caramels with a splash of cream and swirl through the dough.
• Stuff with candy: Use Rolos or soft caramel-filled chocolates for a shortcut.
• Spicy twist: Add a pinch of cayenne and cinnamon for a Mexican chocolate vibe.
• Salted Caramel Mocha: Add ½ teaspoon espresso powder to the dough and drizzle baked cookies with melted chocolate + caramel.

Storage & Freezing

To Store:
Keep cookies in an airtight container at room temperature for up to 4 days. Reheat in the microwave for 10–15 seconds to re-soften the caramel.

To Freeze Dough:
Shape the cookies with the caramel inside and freeze the dough balls on a tray. Transfer to a freezer bag and bake from frozen—just add 1–2 extra minutes.

To Freeze Baked Cookies:
Wrap tightly and store in a freezer-safe container for up to 2 months. Thaw at room temp or reheat briefly.

FAQ

Can I use homemade caramel?
Yes! Just make sure it’s a soft, chewy style that can hold its shape when stuffed into the cookie.

What kind of chocolate is best?
Semisweet or dark chocolate chunks give the richest flavor, but chips work too.

Why did my cookies spread too much?
The butter may have been too soft. Try chilling the dough before baking next time.

How do I get gooey caramel centers?
Don’t overbake, and use soft, chewy caramels—not the hard kind.

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. They may be a little more delicate but still delicious.

Conclusion

These Salted Caramel Chocolate Cookies are the kind of treat that turns a regular afternoon into something special. Rich, fudgy, sweet and salty, with that little caramel surprise in the center—they’re impossible to resist. Perfect for cookie swaps, late-night cravings, or just because.

If you bake a batch, tag me or share a photo—I love seeing your sweet creations!

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