Name: Salted Caramel Dark Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 3 h 28 min
Cuisine: American
Ingredients: 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; 2 Tablespoons (30ml) milk; 1 cup (125g) all-purpose flour (spooned & leveled); 2/3 cup (55g) unsweetened cocoa powder; 1 teaspoon baking soda; 1/8 teaspoon salt; 1 and 1/2 cups (270g) semi-sweet or dark chocolate chips; 18 chocolate-coated caramels, such as Rolos (or use regular caramels); flaky sea salt or coarse sea salt, for sprinkling

Ingredients

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

18 chocolate-coated caramels, such as Rolos (or use regular caramels)*

Flaky sea salt or coarse sea salt, for sprinkling

Instructions

Step 1: Chill the cookie dough for at least 3 hours or preferably overnight. Chilling is essential to make the dough easier to handle and shape.

Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the bowl as needed.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients until combined.

Step 4: Increase mixer speed to medium-high, beat in the milk, then stir in the chocolate chips. The dough will be sticky. Cover it tightly and refrigerate for at least 3 hours.

Step 5: Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes before shaping.

Step 6: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.

Step 7: Scoop 2 tablespoons (40g) of dough and divide it in half. Roll each half into a ball. Press a thumb indent into one ball and place a caramel candy in the center. Cover with the second ball and seal the edges, enclosing the caramel inside. Repeat with remaining dough and caramels.

Step 8: Place the stuffed cookie dough balls 2 to 3 inches apart on the prepared baking sheets. Lightly sprinkle each cookie with flaky sea salt.

Step 9: Bake for 12–13 minutes, until the edges are set but centers look soft. If the cookies aren’t spreading by 9 minutes, remove the tray and gently bang it on the counter 2–3 times, then return to the oven.

Step 10: Let the cookies cool on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips on top for appearance. Transfer cookies to a wire rack to cool completely.

Step 11: Store leftover cookies tightly covered at room temperature for up to 1 week.

Tips & Variations

To prevent sticking, wipe your hands clean after shaping a few dough balls since the dough is sticky.

Use dark chocolate chips for a richer chocolate flavor or semi-sweet for a milder taste.

Regular caramels can be used instead of chocolate-coated ones, but wrapping them in a small piece of parchment helps prevent sticking.

For extra texture, sprinkle chopped nuts over the dough before baking.

FAQs

Can I skip chilling the dough?

Chilling the dough is necessary because it makes the sticky dough easier to handle and helps the cookies hold their shape during baking. Skipping this step may result in flat, overly spread cookies.

What if I don’t have chocolate-coated caramels?

You can use regular caramels instead. Just be aware they may melt differently inside the cookie. Wrapping them in a small piece of parchment paper before stuffing can help contain them.