I’ve always had a thing for salted caramel and dark chocolate since forever (I mean, who doesn’t?) So one day, I decided to take this amazing flavor combination to a family get-together – and let’s just say, they disappeared REAL fast. At that moment, I knew I had a new favorite recipe on my hands!
This Recipe for Salted Caramel Dark Chocolate Cookies Is The Best
- These cookies hit a wonderful balance between chewy, gooey, and slightly crispy on the edges. You can enjoy all the best of the best cookie textures in just one bite!
- Since this recipe can work with both dark and semisweet chocolate chips (not to mention the options of different caramels), you can always adjust the sweetness to match your personal taste or the audience’s preference.
- We all know salted caramel and chocolate are crowd-pleasers, so these cookies look as good as they taste! They’re fantastic for gifts or special occasions when you want something a bit more gourmet.
7 Basic Steps to Make Salted Caramel Dark Chocolate Cookies
Basic Kitchen Ingredients
- Flour: We’re using all-purpose flour as the backbone for these cookies to give them the classic sturdy yet tender texture.
- Cocoa powder: Want to achieve a deep, chocolatey flavor? We’ve got you! Remember to grab natural cocoa powder for this recipe.
- Baking soda: Baking soda brings a solid lift to your cookies, so they bake up thick and chewy.
- Salt: Just a dash here to cut through the sweetness and make all the rich flavors stand out.
- Butter: Room-temp butter is key – but don’t let it get too warm! I suggest leaving it out for about an hour so that it’s soft enough to blend smoothly but still feels cool under your fingertips.
- Egg: You can say the egg is the glue of this recipe; it brings all the ingredients together while still adding a hint of richness.
- Sugars: A blend of granulated white sugar (crispiness) and brown sugar (chewy texture) does wonders for these cookies. Trust me on this!
- Milk: You just need a splash to keep the cookie dough moist. Any type of milk works, so feel free to use whatever you have on hand, dairy or non-dairy!
- Vanilla: Even with all the chocolatey goodness, a touch of vanilla extract rounds out the flavor beautifully.
- Chocolate Chips: Semisweet works best for me. But if you’re a fan of darker chocolate, I won’t stop you! They actually amp up the richness really well.
- Rolos/ Soft Caramels: Rolos are my go-to for the gooey caramel center. Still, if you have soft caramel pieces lying around, those will work like a charm, too.
- Sea Salt: Right before these cookies go in the preheated oven, sprinkle a pinch of flaky sea salt on top. That’s how we make the sweet-and-salty charm happen!
Detailed Instructions
Step 1. Mix The Wet Ingredients
Grab your mixer (handheld or stand, whatever you have), and let’s get started!
In a big bowl, beat the unsalted butter with the brown and granulated sugars on medium-high until they look light and fluffy (which usually takes me around 2-4 minutes).
Once everything looks creamy, add in the large egg and some vanilla, then increase the mixer speed to high until the mixture becomes super smooth. Pause a little to scrape the bowl’s bottom and sides if you need to, just to make sure everything is fully blended!
Step 2. Mix The Dry Ingredients
In another bowl, whisk together your flour, baking soda, cocoa powder, and salt until they’re well combined.
Now, with your mixer on low, slowly add these dry ingredients to our buttery and sugary mixture from Step 1. Keep mixing on low until you get a thick dough.
Now, turn the speed up a bit to medium-high, add 2 tablespoons of milk, and pour in the semisweet chocolate chips. The dough will turn quite sticky – exactly what we want!
Step 3. Chill Time!
Next, cover your dough tight and place it in the fridge. It needs to chill for at least three hours, but if you can leave it overnight, go for it! This step makes all the difference since it turns the sticky dough into its best form for shaping and batch baking.
Step 4. Prepare for The Baking Process
Ready to bake? Pull out the dough and let it rest at room temp for about 10 minutes to soften up just a bit. Then, preheat your oven to 350°F (about 177°C) and line a few baking sheets with silicone mats or parchment.
Step 5. Shaping The Cookies (This Will Be Fun!)
Let’s get our cookies stuffed, shall we?
Scoop out about 2 tablespoons of dough (roughly 40g), then split each scoop in half and roll each part into a small ball. Remember to make a little indent with your thumb in one of the dough balls and tuck a sweet caramel candy right inside. After that, place the second dough ball on top and seal the edges to completely enclose that caramel surprise into the center.
Repeat all this for your remaining caramel candies and dough. And here’s my little tip: since the dough is VERY sticky, you should have a damp cloth handy to clean your hands every few cookies.
Step 6. Salt, Bake, and The Bang Trick
Place each caramel-stuffed cookie ball on your baking sheet (I usually give each one about 2 to 3 inches of space). Also, add a little sprinkle of sea salt on top of each if you want to give your friends and family a sweet and salty flavor combo!
Once done, bake them for 12 to 13 minutes; we want the edges set, but the centers must still stay soft.
If you don’t see much spreading after 9 minutes, carefully take out the sheet, give it a few taps on the kitchen counter (yes, a little “bang”), and then place them back in to finish baking. Trust me; that quick bang helps them spread into their perfect cookie shape much faster than you’d think!
Step 7. Let Them Cool, Add a Touch of Flair, and Enjoy!
Let your cookies cool on the baking sheets for about 5 minutes. While they’re still warm, press some extra chocolate chips on top if you like; they are simple touches, sure – but your cookies will look AMAZING.
After that, transfer them to a cooling rack so they can finish setting up. They’ll flatten a bit more during cooling, and that’s where their irresistible chewy texture comes from. Enjoy every bite, my friends!
Still a sucker for all things salted caramel? Try out my salted caramel cream and salted caramel cupcakes, then. You won’t be disappointed!
Extra Note
If you want your caramel center to stay oozy and soft, gently press down on the cookies right after they come out of the oven. It helps the caramel spread slightly and creates an incredibly melty texture inside.
FAQs
Can these cookies be made gluten-free?
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free baking flour. It works perfectly, and you still get that deliciously soft, chewy cookie texture.
How can I make the cookies even thicker?
You can chill the dough for a full 24 hours and add an extra tablespoon or two of flour. The dough will become even sturdier, which helps our delicious cookies stay plump during baking.
Can I freeze the dough for later use?
Yep! You may roll the dough into balls and freeze them individually on a baking sheet. Once frozen, store them in an airtight container. Just remember, when baking directly from frozen later on, you should add 2-3 extra minutes to the total cooking time.
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Have fun with this satisfying baking recipe!
Discover More Unique Cookies Recipes:
Salted Caramel Dark Chocolate Cookies
Ingredients
- 1 cup spooned and leveled all-purpose flour
- ½ cup dark or light brown sugar (packed)
- ½ cup granulated sugar
- ½ cup softened, unsalted butter, room temp
- ⅔ cup unsweetened cocoa powder
- 1 large egg, room temp
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- ⅛ tsp salt
- 2 tbsp milk
- 1 ½ cups dark or semisweet chocolate chips
- 18 caramels (regular or chocolate-coated)
- optional: coarse or flaky sea salt
Instructions
- In a big bowl, beat the unsalted butter with the brown and granulated sugars on medium-high mixer speed until fluffy. Add in the large egg and some vanilla, then increase the speed to high until smooth.
- In another bowl, whisk together your flour, baking soda, cocoa powder, and salt until combined. With your mixer on low, slowly add these dry ingredients to the mixture from Step 1. Keep mixing on low until you get a thick dough.
- Turn the speed up a bit to medium-high, then add milk and semisweet chocolate chips. The dough will turn quite sticky.
- Cover your dough tight and place it in the fridge (3 hrs to 3 days).
- Pull out the dough and let it rest at room temp for 11-12 minutes to soften up just a bit. Preheat your oven to 350°F (about 177°C) and line a few baking sheets with silicone mats or parchment.
- Scoop out about 2 tablespoons of dough (roughly 40g), then split each scoop in half and roll each part into a small ball. Make a little indent with your thumb in one of the dough balls and tuck a sweet caramel candy right inside. After that, place the second dough ball on top and seal the edges. Repeat for your remaining caramel candies and dough.
- Place the caramel-stuffed cookie balls on your baking sheet, giving each about 2 to 3 inches of space. Optional: add a little sprinkle of sea salt on top of each.
- Bake them for 12 to 13 minutes. If you don’t see much spreading after 9 minutes, carefully take out the sheet, give it a few taps on the kitchen counter, and then place it back in to finish baking.
- Let your cookies cool on the baking sheets for about 5 minutes. While they’re still warm, press some extra dark chocolate chips on top if you like, then transfer them to a cooling rack so they can finish setting up. Enjoy!
