Chocolate Salted Caramel Cookies
Chocolate and cookies are my two favorite things. So it’s no surprise that I am a sucker for a good chocolate cookie. Double chocolate chop, chocolate mint, reverse chocolate chips. They are all winners in my book. But today I am sharing a new recipe with you for chocolate salted caramel cookies
These are so good!
Why You’ll Love Chocolate Salted Caramel Cookies
I stumbled across these Caramel Sea Salt Baking Chips during a recent Trader Joe’s visit. Sadly, I live about an hour from the nearest Trader Joe’s and so a trip to the store is both a rare treat and an occasion. When I saw these in the holiday baking section, and they were safe(!), I filled my cart. Okay, I exercised some restraint, but I did buy eight bags!!
On the way home I began dreaming up recipes for my naw chips. And while I had lots of great ideas, these chocolate salted caramel cookies won out.
These cookies are so easy to make. They are just a basic drop cookie. If you can make chocolate chip cookies, you can make chocolate salted caramel chip cookies. You just add some cocoa to your dough and swap chocolate chips for the salted caramel chips.
Chocolate salted caramel cookies are somehow both soft and chewy. They have a rich chocolatey flavor. They aren’t too sweet. And the salted caramel contrasts nicely with the sweet dough.
And don’t worry if you don’t have a Trader Joe’s near you or these baking chips aren’t in season. You can substitute these Heath Bar bits or butterscotch chips for a similar flavor profile. Or grab a bag of caramel chips from Amazon.
How to Make Chocolate Salted Caramel Cookies
Before you get started, please note this is not a last minute recipe. This cookie dough must be chilled before baking. For best results, chill rolled cookies for at least 3 hours (longer is better). You can keep this dough refrigerated for up to 3 days if you want to make ahead.
To get started, beat1 cup butter, 1 cup granulated sugar, and 1 cup brown sugar together on medium high speed in the large bowl of a stand mixer fitted with a paddle attachment, until light and fluffy, about 2–3 minutes. Add 2 eggs and 1 tablespoon vanilla, and then continue beating on high speed until combined. Scrape down the ides and up the bottom of the bowl as needed.
In a separate bowl, whisk together 2 cups flour, 1 1/3 cup cocoa powder, 2 teaspoons baking soda, and 1/4 teaspoon salt. Turn the mixer to low and slowly pour the dry into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick.
Increase to medium-high speed and beat in the 2 tablespoons of milk. Reduce speed against and add salted caramel chips. The cookie dough will be sticky and tacky.
Using your hands, roll dough into tablespoon-sized balls and set on a parchment-lined tray 2-3 inches apart.
Cover pans with plastic wrap and chill in the refrigerator for at least 3 hours. Chilling is required for this sticky cookie dough.
Preheat oven to 350 degrees. Remove from refrigerator and lightly sprinkle sea salt on top of each, if desired. Bake the cookies for 12–13 minutes or until the edges appear set. The centers will still look soft.
Cool cookies for 5 minutes on the baking sheet. Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
Cover leftover cookies tightly and store at room temperature for up to 1 week.
Enjoy!
Dark chocolate salted caramel cookies are an impressive cookie that’s easy to bake. They would be perfect with a glass of milk (or non-dairy milk). At least, I presume so. I don’t drink milk.
These little darlings are perfect for afternoon tea or dessert. They are also right at home on a cookie platter. And they pack well, so they are perfect to send to family and friends.
These cookies can be made ahead. You can make the dough up to three days in advance and leave it in your fridge. Or make and freeze individual raw cookies for a quick sweet treat. I love to see uncooked cookies in my freezer during the holidays. That way I’m always ready for unexpected guests.
Baked cookies also freeze well for up to three months. So go ahead and whip up a batch of these Dark Chocolate Salted Caramel cookies today!
More cookie recipes
Grab you FREE guide to nut-free cookies for 7 MORE delicious cookie recipes that are perfect for the holidays or anytime. You’ll find recipes for:
- Chocolate chips
- Sunbutter cups
- Oatmeal raisin
- Chocolate chip snowballs and more!
Happy Eating!
P.S. Do you love chocolate? You’ll love my best-ever brownie recipe too!
Dark Chocolate Salted Caramel Cookies
Equipment
- baking sheets
- Parchment paper
- Stand mixer with paddle attachment
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 Tbsp pure vanilla extract
- 2 cups all-purpose flour spooned & leveled
- 1 1/3 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp milk
- 2 cups salted caramel chips
- coarse sea salt optional
Instructions
- This cookie dough must be chilled before baking. For best results, chill rolled cookies for at least 3 hours (longer is better).
- In the large bowl of a stand mixer fitted with a paddle attachment, beat1 cup butter, 1 cup granulated sugar, and 1 cup brown sugar together on medium high speed light and fluffy, about 2–3 minutes.
- Add 2 eggs and 1 tablespoon vanilla, and then beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- In a separate bowl, whisk together 2 cups flour, 1 1/3 cup cocoa powder, 2 teaspoons baking soda, and 1/4 teaspoon salt.
- Turn the mixer to low and slowly pour the dry into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick.
- Increase to medium-high speed and beat in the 2 tablespoons of milk.
- Reduce speed against and add salted caramel chips. The cookie dough will be sticky and tacky.
- Using your hands, roll dough into tablespoon-sized balls and set on a parchment-lined tray 2-3 inches apart.
- Cover pans with plastic wrap and chill in the refrigerator for at least 3 hours. Chilling is required for this sticky cookie dough.
- Preheat oven to 350 degrees F.
- Remove from refrigerator and lightly sprinkle sea salt on top of each, if desired.
- Bake the cookies for 12–13 minutes or until the edges appear set. The centers will still look soft.
- Cool cookies for 5 minutes on the baking sheet. Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
