Salted Caramel Chocolate Cookies

I love these Salted Caramel Chocolate Cookies because they perfectly balance rich chocolate with sweet, buttery caramel and a touch of sea salt. The cookies are soft and chewy with gooey caramel surprises inside that make every bite irresistible.

Why You’ll Love This Recipe

These cookies combine the classic chocolate cookie base with luscious salted caramel, creating a delightful mix of flavors and textures. The salt enhances the sweetness and cuts through the richness, while the soft cookie dough keeps them tender and chewy. They’re perfect for sharing or treating yourself!

Ingredients

• 1 cup (225g) unsalted butter, softened

• ¾ cup (150g) brown sugar

• ½ cup (100g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 ¼ cups (280g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup chocolate chunks or chips

• ¾ cup soft salted caramel pieces or caramel sauce

• Flaky sea salt, for sprinkling

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then add the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Fold in the chocolate chunks.

7. Scoop about 1 tablespoon of dough, flatten slightly, place a small piece of caramel in the center, and cover with another small scoop of dough. Seal the edges well so the caramel doesn’t leak out.

8. Place the cookie dough balls on the baking sheet, spacing them about 2 inches apart.

9. Sprinkle each cookie lightly with flaky sea salt.

10. Bake for 10–12 minutes or until the edges are golden and the centers look set but still soft.

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

Servings and timing

This recipe makes about 24 cookies. Total prep and baking time is about 35-40 minutes.

Variations

Try using white or dark chocolate chunks instead of semi-sweet for different flavors. You can also drizzle melted caramel on top after baking for extra indulgence or add chopped nuts for crunch.

Storage and reheating

Store cookies in an airtight container at room temperature for up to 5 days. To refresh, warm briefly in the microwave for 10-15 seconds to soften the caramel and chocolate.

FAQs

Can I use store-bought caramel sauce?

Yes, good-quality caramel sauce or caramel candies both work well.

How do I prevent caramel from leaking during baking?

Make sure to fully cover the caramel with dough and seal the edges tightly before baking.

Can I freeze the dough?

Yes, freeze dough balls on a baking sheet first, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.

What kind of chocolate is best?

Semi-sweet or bittersweet chocolate chunks provide a great balance with the caramel.

Are these cookies chewy or crunchy?

They’re soft and chewy with gooey caramel centers.

Conclusion

Salted Caramel Chocolate Cookies are a decadent treat combining rich chocolate, buttery caramel, and a perfect touch of saltiness. They’re easy to make, delightfully indulgent, and perfect for sharing or keeping all to yourself. Give this recipe a try for your next baking adventure!

Salted Caramel Chocolate Cookies

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These Salted Caramel Chocolate Cookies are soft, chewy, and loaded with rich chocolate chunks and gooey salted caramel centers. A sprinkle of flaky sea salt balances the sweetness, making them an irresistible indulgence. Perfect for bake sales, cookie swaps, or anytime you need a decadent homemade treat.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 10–12 minutes
• Total Time: 35–40 minutes
• Yield: About 24 cookies
• Category: Dessert, Cookies, Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups (280g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chunks or chips
• ¾ cup soft salted caramel pieces or caramel sauce
• Flaky sea salt, for sprinkling

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla extract.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Fold in chocolate chunks.
7. Scoop 1 tablespoon dough, flatten slightly, place caramel in center, then cover with another small scoop of dough. Seal edges well.
8. Arrange dough balls on baking sheet, 2 inches apart.
9. Sprinkle lightly with flaky sea salt.
10. Bake 10–12 minutes, until edges are golden and centers are set but soft.
11. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Use semi-sweet or bittersweet chocolate for a balanced flavor.
• For extra indulgence, drizzle melted caramel over cookies after baking.
• Chopped nuts add texture and flavor.
• Ensure caramel is completely enclosed to prevent leaks.
• Freeze dough balls for up to 2 months; bake from frozen with 1–2 extra minutes.

Nutrition

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 15g
• Sodium: 110mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 35mg