★★★★★

Salted Caramel Chocolate Cookies

If you love sweet and salty treats, you’ll love these Salted Caramel Cookies! Sprinkled with a touch of sea salt and speckled with chocolate morsels, these decadent chocolate cookies are as close to perfect as it gets.

Salted Caramel desserts are all the rage on my website. From this delicious Salted Caramel Cheesecake Cake to gooey Salted Caramel Brownies, there’s something for everyone!

Chocolate cookies with a caramel center, oozing out of middle.

Chocolate Caramel Cookies

A couple of years ago, salted caramel treats starting popping up EVERYWHERE! You couldn’t go to an ice cream parlor, coffee shop or bakery without seeing new takes on the salted caramel trend.

Chocolate is the ideal pairing for salted caramel! The butter and salty caramel flavor compliments the rich depth of any chocolate confection.

If you’re looking for the best chocolate caramel cookie recipe, call off the hunt right now!

The cookies I’m sharing with you today are chewy, sweet and chocolatey, stuffed with caramel candy and dusted with sea salt.

They look like regular chocolate chocolate chip cookies at first glance. Then you bite into one and discover a caramel surprise in the center!

To make these cookies, you start by mixing together a thick chocolate cookie dough and folding in chocolate chips–because why have just a little chocolate when you can have a LOT?

Before baking the cookies, you press a caramel or Rolo candy into each one and garnish it with a tiny sprinkle of sea salt.

Sea Salt on Cookies

Half of you are reading this thinking, “Salt! On cookies! That’s the best!”

Then there are those of you reading this thinking, “SALT?! On cookies?! She must be crazy!”

I promise I’m not losing it. A little bit of salt on top of your cookies goes a long way.

  • Salt functions as a flavor enhancer, primarily. If you’ve ever accidentally left the salt out of a loaf of homemade bread or a batch of chocolate chip cookies, you know what a difference it makes.
  • In fact, salt is the secret lots of bakeries use to making their warm gooey cookies so irresistibly delicious.
  • A little salt helps the sweetness of any cookie shine. When chocolate and caramel are involved, the addition of a bit of coarse sea salt is enough to make you swoon.
Chocolate cookie on a wire rack with a caramel in background.

Ingredient Notes

  • Unsalted butter- you’ll use enough sea salt on top that you don’t need salted butter for today’s cookie.
  • Brown sugar– keeps these cookies soft and chewy!
  • Vanilla Extract- I love using my homemade vanilla extract in my baking for best results
  • Cocoa powder- Use unsweetened cocoa powder. My favorite is Ghirardelli. It’s got a great flavor leaving a bitter taste, super affordable, and gives these cookies a dark chocolate color too!
  • Dark chocolate chips– you could also use semi-sweet chocolate chips in today’s recipe
  • Rolos or caramel candies– Whatever you choose it’s a great surprise in the center! A DOVE chocolate caramel would be fantastic too.
  • Coarse sea salt (for topping)– use flaky sea salt for best results. Do NOT use table salt.

Easy Instructions

Step by step photos showing how to make salted caramel chocolate cookies.

STEP 1. Make the cookie dough

Unlike my chocolate macadamia cookie, you’ll need to chill this cookie dough for one hour.

STEP 2. Add the caramels and salt

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.

Using a 1 Tbsp cookie scoop, roll cookie dough in hands. Stick a rolo or caramel on top and ad second ball of dough over the caramel, making sure it’s sealed and no part of the caramel is showing.

Sprinkle each cookie with sea salt before baking.

STEP 3. BAKE!

Because of their dark color, it’s hard to tell when these cookies are done. Use an oven thermometer to make sure you oven temperature is accurate, then trust my timing.

Stack of chocolate cookies cut in half and caramel running down the middle.

Tips & Tricks

  • DO NOT OVERBAKE! The cookies will look a little underdone when you first pull them out of the oven. They’ll continue finishing to bake on the cookie sheet as they cool, giving them that wonderfully chewy texture.
  • Make sure to use standard sized rolos or caramels here, not the giant kind.
  • Want to make the cookies in advance? You can make the dough ahead of time and keep it wrapped tightly in the fridge for up to a few days until you’re ready to add the caramels and bake!
  • For the softest caramel center, ROLOs achieve this very well. Using Kraft caramels is delicious and inexpensive, but they do stay much firmer after baking.

Recipe FAQs

How long will these Salted Caramel Cookies keep?

Store your salted caramel chocolate cookies in an airtight container at room temperature for up to 4 days.

Can you freeze caramel cookies?

Yes! I love freezing cookies and cookies dough. To freeze these cookies, slide cooled cookies into an airtight freezer bag and store for up to 3 months.

What are good caramel substitutes?

No a fan of caramels? Swap out the caramel for a Reese’s Peanut butter cup instead!

Hand holding a chocolate cookie with caramel oozing out the middle.

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 24 cookies

Salted Caramel Chocolate Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Additional Time 1 hour
Total Time 1 hour 26 minutes

If you love sweet and salty treats, you'll love these Salted Caramel Cookies! Sprinkled with a touch of sea salt and speckled with chocolate morsels, these decadent chocolate cookies are as close to perfect as it gets.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • ½ tsp kosher salt
  • 2 bags (11oz each) dark chocolate chips
  • 24 Rolos or caramels
  • 1 teaspoom sea salt flakes

Instructions

  1. In a large mixing bowl, beat butter with brown sugar and blend until combined. Add eggs and vanilla extract until well blended, scraping down the sides of the bowl as necessary.
  2. Add flour, cocoa powder, baking soda, and kosher salt to the butter mixture, just until blended. Stir (NOT BEAT) in the chocolate chips.
  3. Chill dough for one hour.
  4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
  5. Using a 1 Tbsp cookie scoop, roll cookie dough in hands. Stick a rolo or caramel on top and add second ball of dough over the caramel, making sure it's sealed and no part of the caramel is showing.
  6. Place on cookie sheet and repeat with remaining dough. Sprinkle with sea salt before baking.
  7. Bake for 11-13 minutes, cookies will be soft. Allow to cool for 5 minutes on the pan, then remove to wire rack to cool completely.
  8. Store in airtight container at room temperature. ENJOY.

Notes

  • DO NOT OVERBAKE! The cookies will look a little underdone when you first pull them out of the oven. They'll continue finishing to bake on the cookie sheet as they cool, giving them that wonderfully chewy texture.
  • Storage- store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.
  • Cocoa Powder- I love the Ghirardelli unsweetened cocoa powder because of it's rich flavor. Hershey's special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
  • Substitutions- I choose dark chocolate chips instead of semi-sweet because of the large amount of cocoa powder. Semi-sweet chips would also work great in this recipe.
  • Salt- if sprinkling with salt, choose a coarse salt or a "flaky" salt. Do not use table salt.
  • Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    36

    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 138Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 119mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Whether you’re a long time salted caramel lover or new to the whole idea of adding salt to your cookies, I know you’ll enjoy this recipe! Treat your family–and yourself–by whipping up a batch of Chocolate Caramel Cookies today!

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

    Get My Free Email Course
    Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

    Categories:


    Posted on February 6, 2021

    Comments & Reviews

    1. I haven’t tried this recipe yet, but definitely plan to! However, I’m having a problem pinning it and all your other yummy recipes. After I highlight the pin icon it takes me to my pinterest but then I get a message saying oops there’s no image to pin. Any suggestions? PS Many years ago, I made a similar recipe except the cookies weren’t chocolate, so I can’t wait to try this recipe!

    Leave a Reply

    Your email address will not be published. Required fields are marked *