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Salted Caramel Dark Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 4 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes per batch
  • Total Time: 3 hours 45 minutes (including chilling)
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Salted Caramel Dark Chocolate Cookies are rich, fudgy, and filled with a molten caramel center. Made with cocoa powder and dark chocolate chips, these decadent cookies feature a soft, fudgy texture with the perfect balance of salty and sweet. Chilling the dough ensures easy handling and enhances flavor, making them an irresistible treat for chocolate and caramel lovers alike.

Ingredients

Wet 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 vanilla paste
  • 2 Tablespoons (30ml) milk

Dry Ingredients

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 2/3 cup (55g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Add-ins & Toppings

  • 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

  1. Preliminary Note: This cookie dough requires at least 3 hours of chilling, but chilling overnight is preferred. The colder dough is easier to handle and shape.
  2. Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar together on medium high speed until the mixture is fluffy and light in color, about 3 minutes. Add the egg and vanilla paste, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
  4. Mix Dry into Wet Ingredients: With the mixer running on low speed, gradually add the dry mixture into the wet ingredients. Beat on low until just combined—the dough should be thick. Then switch to medium-high speed and beat in the milk followed by the chocolate chips. The dough will be sticky. Cover tightly and refrigerate for at least 3 hours or up to 3 days; chilling is mandatory.
  5. Prepare Dough for Baking: Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.
  6. Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
  7. Form Cookie Balls with Caramel Centers: Scoop 2 tablespoons (40g) of dough and divide it in half. Roll each half into a ball. Using your thumb, make an indentation in one ball and place a caramel candy inside. Cover with the second ball and seal the edges fully to encase the caramel. Repeat with remaining dough and caramels. Wipe your hands regularly to manage stickiness.
  8. Arrange and Salt: Place the caramel-stuffed cookie balls 2–3 inches apart on the prepared baking sheets. Lightly sprinkle each with flaky or coarse sea salt.
  9. Bake the Cookies: Bake for 12–13 minutes until the edges are set and the centers still look soft. If cookies aren’t spreading by 9 minutes, remove the baking sheet and gently bang it on the counter 2–3 times to help initiate spreading, then return to the oven.
  10. Cool and Optional Chocolate Chip Topping: Let the cookies cool on the baking sheet for 5 minutes. Optionally, press a few more chocolate chips into the warm cookie tops for aesthetics. Transfer the cookies to a wire rack to cool completely, where they will slightly deflate.
  11. Storage: Store leftover cookies tightly covered at room temperature for up to 1 week.

Notes

  • Chilling the cookie dough is essential for managing sticky dough and improving flavor and texture.
  • If cookies don’t spread as expected, gently banging the baking sheet helps trigger spreading.
  • Use chocolate-coated caramels like Rolos for best results, but regular caramels can be used if preferred.
  • Pressing extra chocolate chips on warm cookies is optional and enhances appearance.
  • Store cookies at room temperature in an airtight container; best eaten within one week for freshness.

Find it online: https://dishrise.com/salted-caramel-dark-chocolate-cookies-recipe/