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If you adore the perfect balance of rich, indulgent chocolate with a luscious twist of gooey caramel and a hint of sea salt, you are in for a treat with this Salted Caramel Dark Chocolate Cookies Recipe. These cookies bring together the deep cocoa flavor of dark chocolate and the irresistible sweetness of melted caramel centers, making every bite a moment of pure bliss. Whether you’re baking for a crowd or a cozy night in, these stuffed cookies are the kind of dessert that offers comfort, decadence, and a little surprise inside.

Ingredients You’ll Need

A clear glass mixing bowl sits on a white marbled surface, holding a thick, dark brown chocolate dough with a slightly rough and chunky texture. A red spatula with a wooden handle is partially inserted into the dough on the right side of the bowl, showing some creases and folds in the mixture. The bowl has measurement markings on the inside, and the lighting highlights the rich and dense nature of the chocolate mixture. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, classic ingredients is key to nailing this Salted Caramel Dark Chocolate Cookies Recipe. Each element plays an essential role—from the creamy butter that creates tender dough to the cocoa powder that delivers rich color and intense flavor. Let’s check out the essentials that make these cookies truly shine.

Unsalted butter, softened (1/2 cup / 113g): Provides a smooth, rich base for the dough and helps create that soft, chewy texture.
Granulated sugar (1/2 cup / 100g): Adds just the right sweetness and helps with cookie browning.
Light or dark brown sugar, packed (1/2 cup / 100g): Brings moisture and a subtle molasses flavor that deepens the overall taste.
Large egg (1, room temp): Binds ingredients together for structure and tenderness.
Pure vanilla extract (1 teaspoon): Enhances all the flavors and adds a warm, aromatic note.
All-purpose flour (1 cup / 125g, spooned & leveled): The backbone of the dough, ensuring the perfect crumb and chew.
Unsweetened cocoa powder (2/3 cup / 55g): Infuses deep dark chocolate flavor and rich color.
Baking soda (1 teaspoon): A leavening agent that helps the cookies rise and spread just right.
Salt (1/8 teaspoon): Balances sweetness and enhances all flavors.
Milk (2 Tablespoons / 30ml): Adds moisture to keep the cookies soft and tender.
Semi-sweet or dark chocolate chips (1 and 1/2 cups / 270g): For bursts of melty chocolate in every bite.
Chocolate-coated caramels, such as Rolos (18 pieces): These are the star of the show, giving that molten caramel center.
Flaky or coarse sea salt, for sprinkling: Adds a delightful salty crunch to finish the cookies perfectly.

How to Make Salted Caramel Dark Chocolate Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating your softened unsalted butter with both the granulated and brown sugars until the mixture turns light and fluffy. This step is crucial because creaming introduces air to the dough—a key for achieving that perfect soft, tender cookie. It usually takes about 3 minutes with a stand or handheld mixer, and don’t be shy to scrape the bowl down to keep everything evenly mixed.

Step 2: Add Egg and Vanilla

Next, incorporate your room temperature egg and pure vanilla extract. Beat them in fully to marry all the flavors and create a smooth, unified batter. This step brings moisture and structure to the dough, which will help keep the cookies chewy yet tender after baking.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Mixing these dry components before adding them to the wet ingredients ensures an even distribution and prevents clumps that might affect texture and flavor.

Step 4: Mix Dry into Wet Ingredients

Slowly add the dry ingredients into your butter-sugar mixture on low speed. The dough will become thick as you combine everything. Once just mixed, beat on medium-high speed while slowly streaming in the milk, which helps loosen the dough just enough and adds moisture. Stir in the chocolate chips at the end—the pockets of chocolate will melt beautifully inside the cookies.

Step 5: Chill the Dough

Cover the sticky dough tightly and refrigerate for at least 3 hours, though overnight chilling is ideal for the best texture. The cold dough is much easier to handle and shapes beautifully around your caramel centers. This resting period is key to developing flavor and keeping the cookies from spreading too much.

Step 6: Shape the Dough Around Caramels

Once chilled, let the dough sit at room temperature for about 10 minutes to make it easier to handle. Then, scoop out 2 tablespoons of dough and divide it in half. Roll each half into a ball, press a thumb indent into one ball, and nestle a chocolate-coated caramel inside. Seal it carefully by placing the second dough ball on top and pinch the sides to enclose the caramel fully. Repeat this process with the remaining dough and candies.

Step 7: Bake with a Sprinkle of Sea Salt

Arrange your stuffed cookie dough balls on parchment-lined baking sheets spaced 2 to 3 inches apart. Sprinkle lightly with flaky sea salt for that perfect salty-sweet finish. Bake at 350°F (177°C) for 12 to 13 minutes, until the edges look set but the centers remain soft. If the cookies resist spreading, gently tap the baking sheet on the counter to encourage it, then return to the oven to finish baking.

Step 8: Cool and Optional Chocolate Chip Topping

Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack. While still warm, press a few extra chocolate chips on top for a stunning presentation. As they cool, the cookies will settle slightly but remain irresistibly gooey inside.

How to Serve Salted Caramel Dark Chocolate Cookies Recipe

A close-up top view of four rich dark brown chocolate cookies on slightly crumpled light brown parchment paper on a black metal rack, one cookie is broken in half showing a thick, creamy caramel center with melted chocolate chips inside, all cookies have a slightly cracked surface sprinkled with flaky sea salt, crumbs scattered around, the background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of flaky sea salt is the simplest, most elegant garnish for these cookies. It highlights the sweet caramel inside and enhances the deep chocolate notes. For an extra touch, try a drizzle of melted dark chocolate or a small sprinkle of finely chopped toasted nuts for crunch and visual interest.

Side Dishes

These cookies shine best when paired with a glass of cold milk, whether classic dairy or plant-based. You’ll also love them alongside a scoop of vanilla or caramel ice cream to turn everyday indulgence into a decadent dessert experience. Hot coffee or espresso is another fantastic companion, balancing the sweetness with a robust, bittersweet contrast.

Creative Ways to Present

Serving these cookies at your next gathering? Arrange them on a rustic wooden board with small bowls of extra caramel sauce, chocolate chips, and flaky sea salt for a fun, interactive treat table. You can also stack them in pretty parchment lined boxes for gift-giving—they make an unforgettable homemade present that friends and family will rave about.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salted caramel dark chocolate cookies in an airtight container at room temperature for up to a week. This helps maintain their softness and prevents the caramel centers from drying out. If they feel a little firm, a quick 10-second zap in the microwave will revive their gooey charm.

Freezing

If you want to freeze cookies for later, wrap each cooled cookie tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll hold well for up to 3 months and thaw quickly at room temperature or with a few seconds in the microwave.

Reheating

For freshly baked warmth, reheat your cookies in a 300°F (150°C) oven for 5-7 minutes. This method revives the melty texture without making the cookies hard or dry. Avoid microwaving too long to keep the caramel from becoming too hot and sticky.

FAQs

Can I use regular caramel candies instead of Rolos?

Absolutely! Regular caramels work fine, though you might want to wrap them in a small piece of chocolate or add some chocolate chips around the dough to keep the chocolate flavor front and center. Rolos are convenient and already chocolate coated, which gives a perfect combo without extra effort.

Why is chilling the dough so important?

Chilling the dough solidifies the butter and helps marry the flavors while reducing spread during baking. It makes the dough easier to handle, especially when stuffing with caramel, and ensures the cookies bake up thick and chewy instead of thin and flat.

Can I substitute dark chocolate chips with milk chocolate?

Sure! Milk chocolate chips will give a sweeter, creamier flavor. If you’re after the rich intensity typical of classic Salted Caramel Dark Chocolate Cookies Recipe, stick to semi-sweet or dark chocolate chips for the best balance.

How do I prevent the caramel from oozing out during baking?

Be sure to fully seal the cookie dough around the caramel candy with no gaps or thin spots. Wiping your hands occasionally while shaping will help handle the sticky dough better and ensure a tight seal that keeps the caramel tucked safely inside.

Are these cookies chewy or crunchy?

These cookies are delightfully soft and chewy with a slightly crisp edge, thanks to the creamed butter and sugars and the chilling step. The molten caramel adds a luscious surprise center, making every bite satisfyingly gooey.

Final Thoughts

If you’re craving a cookie experience that bursts with rich, complex chocolate and the irresistible pull of salty, gooey caramel, give this Salted Caramel Dark Chocolate Cookies Recipe a whirl. It’s a reliably winning recipe for treating yourself or impressing loved ones, and the simple ingredients yield extraordinary results. Bake them, share them, savor every glorious bite!

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