Salted Caramel Chocolate Cookie Recipe

Hey y'all! If you love deep, fudgy chocolate, molten caramel centers, and that irresistible pop of flaky sea salt, you’re going to flip for these cookies. They’re perfect for bake sales, holiday trays, weeknight cravings, and impressing your favorite people without stressing in the kitchen. Let’s get cooking!

Why You’ll Love This Salted Caramel Chocolate Cookie Recipe

• Chewy, fudgy centers with gooey caramel and a kiss of flaky sea salt.
• Simple pantry ingredients, minimal fuss, and bakery-style results.
• Quick chill time for thicker, richer cookies with crisp edges.
• Scales easily—double the batch for parties or freeze for later.
• Perfect make-ahead treat that reheats beautifully for warm, melty centers.

Salted Caramel Chocolate Cookies Ingredients

• 1 ¾ cups (220 g) all-purpose flour
• ½ cup (45 g) Dutch-process cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup (170 g) unsalted butter, softened to room temperature
• 1 cup (200 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon (15 ml) milk, if needed for consistency
• 1 cup (170 g) semisweet chocolate chips or chunks
• 18 soft caramel squares (about 180 g), unwrapped
• Flaky sea salt, for finishing (such as Maldon)

How to Make the Salted Caramel Chocolate Cookie Recipe

Preheat your oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone baking mats.

Make the Chocolate Dough

1. Whisk dry ingredients: In a medium bowl, whisk the flour, cocoa powder, baking soda, and fine sea salt until evenly combined.
2. Cream butter and sugars: In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
3. Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla on medium-low just until combined, scraping the bowl as needed.
4. Combine: Add the dry ingredients in two additions on low speed until a soft dough forms. If the dough looks dry, mix in the milk. Fold in the chocolate chips.

Chill Dough for Caramel Chocolate Cookies

5. Chill: Cover and refrigerate the dough for 30 minutes to firm up for thicker cookies and easier shaping.

Shape & Stuff: Salted Caramel Chocolate Cookies

6. Portion: Use a 2-tablespoon scoop (about 40 g) to portion the dough into 18 balls.
7. Stuff: Flatten a dough ball into a disc, place 1 caramel square in the center, and wrap the dough fully around it, pinching to seal so no caramel is exposed. Repeat with remaining dough.
8. Arrange: Place 6–8 stuffed dough balls per sheet, spaced about 2 inches apart.

Bake to Chewy Perfection

9. Bake: Bake one sheet at a time for 10–11 minutes at 350°F (177°C) until the edges are set and centers look slightly soft and puffy.
10. Salt: Immediately sprinkle each cookie with a pinch of flaky sea salt.

Finish with Sea Salt & Cool

11. Set: Let cookies cool on the sheet for 8–10 minutes to allow the caramel to settle before moving to a wire rack.
12. Enjoy: Serve warm for molten centers or at room temp for chewy, fudgy goodness.

Notes for Perfect Salted Caramel Chocolate Cookies

• Measure flour correctly: Too much flour makes dry cookies. Fluff, spoon, and level—or better yet, weigh it. See this guide from King Arthur Baking: how to measure flour.
• Freeze caramels: Pop caramel squares in the freezer for 10 minutes before stuffing to reduce leakage.
• No raw dough: For food safety, skip tasting raw dough (contains flour and egg). Details here: CDC on raw dough.

Variations on Caramel Chocolate Cookies

• Pretzel Crunch: Fold 1 cup (50 g) crushed pretzels into the dough and top with extra flaky salt for sweet-salty crunch.
• Mocha Twist: Add 1–2 teaspoons instant espresso powder to the dry ingredients to deepen the chocolate flavor.
• Double Caramel Drizzle: After baking, drizzle warm caramel sauce over cooled cookies and finish with sea salt.

Required Equipment

• Stand mixer or hand mixer
• Mixing bowls and rubber spatula
• Kitchen scale or measuring cups/spoons
• 2 baking sheets
• Parchment paper or silicone baking mats
• 2-tablespoon cookie scoop
• Wire rack and oven thermometer (for accuracy)

Storage & Shelf Life

For this Salted Caramel Chocolate Cookie Recipe, cool cookies completely before storing. Keep in an airtight container at room temperature for up to 4 days. Refrigerate up to 1 week. Freeze baked cookies up to 2 months; thaw at room temp, then rewarm at 300°F (150°C) for 3–4 minutes for a gooey center. Freeze unbaked, stuffed dough balls up to 3 months; bake from frozen at 350°F (177°C) for 12–13 minutes.

Serving & Pairings

• Classic: Ice-cold milk or a latte to balance the rich, chocolatey caramel.
• Dessert plate: Serve warm with vanilla bean ice cream and a drizzle of caramel.
• Holiday spread: Pair with crisp shortbread and citrus bars for a flavor contrast.

Pro Tips for the Salted Caramel Chocolate Cookie Recipe

• Slight underbake: Pull cookies when centers look a touch soft; they finish setting on the sheet for that fudgy, chewy texture.
• Weigh ingredients: Consistent results start with precise measurements and proper flour technique (see King Arthur tip above) and cookie science from Serious Eats: cookie science.
• Seal the caramel: Fully encase each caramel and place seam-side down; if any leaks, gently nudge molten caramel back with a spoon right out of the oven.

FAQ: Salted Caramel Chocolate Cookies

Can I use caramel bits instead of squares?
Yes—use 1 to 1 ¼ cups (170–210 g) soft caramel bits. Mix some into the dough and still stuff a few cookies with squares for extra goo.

How do I prevent caramel from leaking?
Freeze caramels briefly, fully seal the dough around them, bake on parchment, and let cookies rest 8–10 minutes before moving.

Can I make the dough ahead?
Absolutely. Refrigerate up to 48 hours (let soften slightly before shaping) or freeze portioned, stuffed dough balls for up to 3 months.

★★★★★ 4.60 from 101 ratings

Salted Caramel Chocolate Cookie Recipe

yield: 24 cookies

prep: 25 mins

cook: 12 mins

total: 37 mins

Chewy chocolate cookies studded with gooey salted caramel pieces and chocolate chips, finished with a sprinkle of flaky sea salt for the perfect sweet‑and‑salty treat.

🖨️ Print Pin Recipe

Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) packed dark brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup (180 g) semisweet chocolate chips
• 1 cup (160 g) salted caramel bits or chopped soft caramels
• Flaky sea salt, for sprinkling

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. 2
   In a medium bowl whisk together flour, baking soda and ½ teaspoon fine sea salt; set aside.
3. 3
   In a large bowl cream softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, then add vanilla and mix until combined.
4. 4
   Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips and salted caramel bits, being careful not to overmix.
5. 5
   Portion dough into 1 ½‑tablespoon to 2‑tablespoon balls (about 24 cookies) and place 2 inches apart on prepared baking sheets. If dough is very soft, chill 15 minutes before baking.
6. 6
   Bake for 10–12 minutes, until edges are set and centers look slightly soft. Remove from oven and immediately sprinkle with flaky sea salt. Allow cookies to cool on the baking sheet 5–10 minutes, then transfer to a wire rack to cool completely.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220cal

Protein: 3 gg

Fat: 11 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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