Salted Caramel Chocolate Cookies
Indulge in these delightful Salted Caramel Chocolate Cookies with a gooey caramel center and a sprinkle of flaky sea salt, perfect for any occasion.
Servings: 24 cookies
Calories: 200kcal
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1¼ cups semi-sweet chocolate chips or chunks
Filling and Topping
- 20 pieces soft caramel candies, unwrapped like Kraft or Werther's
- Flaky sea salt, for topping
Instructions
Preparation
- In a large bowl, cream the softened butter and sugars together until light and fluffy (about 2–3 mins).
- Add the eggs and vanilla, mixing well until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Fold in the semi-sweet chocolate chips.
- Cover the dough and chill in the fridge for about 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough, flatten it slightly, and place a caramel in the centre. Wrap the dough around the caramel to form a ball.
- Place the cookie balls 2 inches apart on the baking sheets.
- Bake for 10–12 minutes, until the edges are set and the centers are still soft.
- Remove from the oven and immediately sprinkle with flaky sea salt.
- Let cool for 5 minutes on the pan before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container for up to 5 days. You can freeze the dough for later use, or enjoy them warm with ice cream or fudge.