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

Salted Caramel Chocolate Cookies Recipe

Ovenly Magic
These Salted Caramel Chocolate Cookies are soft, chewy, and packed with gooey caramel and melty chocolate. Easy to make, full of flavor, and perfect for cozy treats or gifting!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course cookies
Cuisine American
Servings 4 serving
Calories 300 kcal

Ingredients
  

Cookie Dough

  • 1 cup unsalted butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 Large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup chocolate chips
  • ½ cup salted caramel sauce

Optional Caramel Center

  • Chilled salted caramel sauce or caramel candies (like Rolos)

Topping

  • Sea salt flakes – sweet & salty crunch

Instructions
 

  • Preheat Oven: 350°F (175°C), line baking sheet with parchment paper.
  • Cream Butter & Sugars: Beat butter, brown & granulated sugar 2–3 mins until fluffy.
  • Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla.
  • Mix Dry Ingredients: Whisk flour, cocoa, baking soda, salt in a separate bowl.
  • Combine Wet & Dry: Gradually mix dry ingredients into butter mixture until just combined.
  • Fold in Chocolate & Caramel: Gently fold in chocolate chips & ½ cup caramel.
  • Optional Caramel Center: Flatten dough, add 1 tsp caramel or candy, wrap & seal.
  • Scoop & Bake: Drop dough balls 2 inches apart, bake 10–12 mins until edges set.
  • Cool & Top: Cool 5 mins, drizzle extra caramel, sprinkle sea salt.
  • Serve & Enjoy: Break one open for gooey caramel center delight!

Notes

  • Dough Chilling: For best results, chill the dough for 15–30 minutes before baking. It prevents spreading and keeps caramel centers intact.
  • Cookie Size: Use a cookie scoop for even-sized cookies; adjust baking time slightly for larger or smaller cookies.
  • Caramel Center: Make sure to seal caramel completely inside dough to prevent leakage.
  • Chocolate Choice: Milk, dark, or a mix works; high-quality chocolate gives better flavor and melt.
  • Storage Tip: Store in an airtight container at room temperature for 3–4 days or freeze for up to 1 month.
  • Serving Suggestion: Best served slightly warm to enjoy gooey caramel and melty chocolate.
  • Optional Additions: Nuts, toffee, or extra caramel drizzle can enhance flavor and texture.