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Salted Caramel Dark Chocolate Cookies Recipe

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4.4 from 12 reviews

These Salted Caramel Dark Chocolate Cookies feature a rich, fudgy chocolate dough stuffed with gooey caramel candies, finished with a sprinkle of flaky sea salt. The dough requires chilling to achieve the perfect consistency for wrapping around the caramel centers, resulting in a decadent, melt-in-your-mouth treat that balances sweet chocolate and salty caramel in every bite.

Ingredients

Cookie Dough

  • 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

Filling and Topping

  • 18 chocolate-coated caramels, such as Rolos (or use regular caramels)
  • Flaky sea salt or coarse sea salt, for sprinkling

Instructions

  1. Prepare the Dough Base: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for about 3 minutes until fluffy and light-colored. This creaming process incorporates air to give the cookies a tender texture. Add the egg and vanilla extract, then beat on high speed until fully combined, scraping down the bowl as necessary.
  2. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure they are evenly mixed. With the mixer running on low, gradually add the dry mixture to the wet ingredients. Beat on low until just combined, forming a thick dough.
  3. Add Milk and Chocolate Chips: Increase the mixer speed to medium-high and beat in the milk, then fold in the semi-sweet or dark chocolate chips. The dough will be sticky, which is expected. Cover it tightly and refrigerate for at least 3 hours or up to 3 days. Chilling is essential to firm up the dough for easier handling.
  4. Preheat Oven and Prepare Baking Sheets: Remove dough from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly. Meanwhile, preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
  5. Shape Cookies with Caramel Filling: Scoop 2 tablespoons (about 40g) of dough and divide into two equal portions. Roll each into a ball. Press a thumb indentation into one ball and place a caramel candy in the center. Cover it with the other ball, sealing edges to fully enclose the caramel. Repeat for all dough and caramel pieces, wiping hands clean periodically to manage stickiness.
  6. Arrange and Salt: Place the stuffed cookie balls 2–3 inches apart on the prepared baking sheets. Sprinkle each cookie lightly with flaky or coarse sea salt to enhance the flavor contrast.
  7. Bake Cookies: Bake for 12–13 minutes, until edges are set and centers still look soft. If cookies are not spreading by 9 minutes, remove the tray and gently tap it on the countertop 2–3 times to encourage spreading, then return to the oven to finish baking.
  8. Cool and Finish: Let cookies cool on the baking sheet for 5 minutes. Optionally, press a few additional chocolate chips into the warm cookies for a decorative touch. Then transfer to a wire rack to cool completely. The cookies will slightly deflate as they cool.
  9. Store: Once cooled, store leftover cookies in an airtight container at room temperature for up to 1 week.

Notes

  • Chilling the dough for at least 3 hours is mandatory to make the sticky dough easier to handle and shape around the caramel centers.
  • If the cookies are not spreading during baking, gently tapping the baking sheet on the counter helps initiate spreading.
  • Pressing more chocolate chips on top after baking is optional and purely decorative.
  • Make sure to seal the dough well around the caramel candies to prevent leaking during baking.
  • You can prepare the dough up to 3 days ahead and refrigerate before baking.

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