Salted Caramel Chocolate Cookies Recipe

Freshly baked salted caramel chocolate cookies on a parchment-lined baking tray, soft and gooey with chocolate chips and caramel drizzle

Craving cookies that are sweet, salty, and utterly irresistible? These Salted Caramel Chocolate Cookies are soft, gooey, and packed with chocolatey goodness, topped with a perfect hint of caramel and sea salt. Perfect for a cozy treat, a quick snack, or impressing friends and family!

Why We Love This Recipe

Soft & Gooey: Cookies that melt in your mouth with every bite.
Perfect Sweet & Salty Balance: The rich chocolate pairs perfectly with the salted caramel drizzle.
Easy for Beginners, Fun for Experts: Simple steps anyone can follow, with extra tips for perfect texture.
Customizable: Add nuts, drizzle more caramel, or adjust sweetness to your taste.

Close-up of a salted caramel chocolate cookie broken open, showing gooey caramel center and melted chocolate

Ingredients You Will Need

For the Cookie Dough

Unsalted butter (1 cup, softened): Adds richness and creates a soft, chewy texture.
Brown sugar (1 cup, packed): Provides moisture and a deep caramel flavor.
Granulated sugar (½ cup): Adds sweetness and helps cookies brown beautifully.
Eggs (2 large): Bind the dough and add tenderness.
Vanilla extract (1 tsp): Enhances the overall flavor and aroma.
All-purpose flour (2 cups): Gives structure while keeping cookies soft.
Unsweetened cocoa powder (½ cup): Adds chocolatey flavor without extra sweetness.
Baking soda (1 tsp): Helps cookies rise and maintain a light texture.
Salt (½ tsp): Balances sweetness and enhances chocolate flavor.
Chocolate chips (1 cup): Creates pockets of melty chocolate in every bite.
Salted caramel sauce (½ cup, plus extra for drizzling): Adds gooey, sweet-and-salty goodness.

Optional Caramel Center: Chilled salted caramel sauce or caramel-filled candies (like Rolos) for an oozy surprise inside each cookie.

For Topping: Sea salt flakes for sprinkling, giving that signature sweet-and-salty crunch.

How to Make Salted Caramel Chocolate Cookies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies don’t stick.
Tip: Make sure the oven is fully preheated; this ensures even baking and perfect gooey centers.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Beat them together for 2–3 minutes until the mixture is light, fluffy, and creamy.
Expert Tip: Properly creamed butter traps air, giving your cookies a soft, chewy texture.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract until smooth.
Warning: Don’t overmix at this stage, or your cookies can become dense.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa flavor.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture. Mix until just combined.
Expert Tip: Overmixing at this stage can make the cookies tough. Stop as soon as you don’t see streaks of flour.

Step 6: Fold in Chocolate Chips and Caramel

Gently fold in chocolate chips and ½ cup chilled salted caramel sauce until evenly distributed.
Optional: For extra gooeyness, chill the dough for 15–20 minutes before baking.

Step 7: Optional – Add Caramel Center

Take about 1 tablespoon of dough and flatten it slightly.
Place 1 teaspoon of chilled caramel sauce or a caramel candy (like Rolo) in the center.
Wrap the dough around the caramel and seal completely, forming a ball.
Repeat for all cookies.
Expert Tip: Sealing well prevents caramel from leaking during baking.

Step 8: Scoop and Bake

Use a cookie scoop to drop dough balls onto the prepared baking sheet, leaving about 2 inches between each. Bake for 10–12 minutes until the edges are set, but the centers remain soft.
Warning: Baking too long will make the cookies dry; they continue to cook slightly on the baking sheet after removing from the oven.

Step 9: Cool and Top

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. While slightly warm, drizzle extra salted caramel sauce on top and sprinkle with sea salt flakes.
Tip: Adding salt while warm helps it stick and enhances the sweet-salty flavor.

Step 10: Serve and Enjoy!

Break one open to admire the gooey caramel center and dig in! Perfect with a glass of milk or a cup of coffee.

Plate of homemade salted caramel chocolate cookies drizzled with caramel sauce and sprinkled with sea salt flakes

Expert Tips for Perfect Cookies

Chill the Dough: Helps cookies hold their shape and prevents caramel from oozing out too soon.
Don’t Overmix Dry Ingredients: Overmixing makes cookies tough; mix just until combined.
Use High-Quality Chocolate: Rich chocolate gives the best melt and flavor.
Seal the Caramel Center Well: Prevents leaking and ensures gooey caramel in the middle.
Add Toppings While Warm: Drizzle extra caramel and sprinkle sea salt while cookies are slightly warm for the best flavor and appearance.

Ingredient Variations

Chocolate Options: Use dark, milk, or a mix, depending on your taste preference.
Caramel: Swap salted caramel sauce with caramel candies like Rolos or homemade caramel cubes for a fun surprise center.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Vegan Option: Use plant-based butter, flax eggs, and vegan chocolate chips.
Add-Ons: Chopped nuts, toffee bits, or white chocolate chunks can make cookies extra flavorful.

Common Mistakes to Avoid

Overmixing the Dough: Leads to tough cookies. Mix just until the dry ingredients are combined.
Baking Too Long: Cookies will turn dry. Take them out when edges are set, but centers are still soft.
Unsealed Caramel Center: Caramel can leak if the dough is not wrapped properly.
Incorrect Oven Temperature: Too hot = burnt edges; too low = flat cookies.
Skipping Chilling Dough: Dough spread too much, and the caramel melts excessively.

Storage Tips

Room Temperature: Store cookies in an airtight container for 3–4 days.
Freezing: Freeze baked cookies or dough balls for up to 1 month. Thaw dough in the fridge before baking.
Reheating: Warm cookies for 10–15 seconds in the microwave for that gooey, fresh-baked feel.

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FAQs about These Salted Caramel Chocolate Cookies

Q1: Can I use ready-made caramel candies instead of sauce?
Yes! Just wrap them well in the dough so they don’t leak while baking.

Q2: How do I make soft and chewy cookies?
Chill the dough and don’t overbake; the centers should stay slightly soft.

Q3: Can I make smaller or larger cookies?
Absolutely! Adjust the baking time: smaller cookies 8–10 mins, larger 12–14 mins.

Q4: Can I use dark chocolate instead of milk chocolate?
Yes, it adds a richer, less sweet flavor while keeping the cookies gooey.

Final Thoughts

These Salted Caramel Chocolate Cookies are perfect for any occasion, cozy afternoons, parties, or gifting. With soft, gooey centers, melty chocolate, and a hint of salted caramel, they’re sure to impress both beginners and experts. Follow the tips, avoid common mistakes, and don’t be afraid to experiment with flavors. You’ll have the perfect cookies every single time!