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Salted Caramel Chocolate Cookies

Mouthwatering Salted Caramel Chocolate Cookies Recipe

These Salted Caramel Chocolate Cookies offer an irresistible blend of rich chocolate and gooey caramel, with a hint of sea salt.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Baked
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with salted butter, omitting any added salt.
  • 1 cup Brown Sugar Adds moisture and a deeper flavor; light or dark brown sugar works beautifully.
  • 1 cup Granulated Sugar Enhances sweetness and aids in cookie spread.
  • 2 large Eggs Binds the ingredients together, adding moisture.
  • 1 teaspoon Vanilla Extract Elevates the flavor profile; opt for pure vanilla extract.
  • 2 cups All-Purpose Flour Offers structure; substitute with gluten-free blend if desired.
  • 3/4 cup Unsweetened Cocoa Powder Adds rich chocolate flavor; Dutch-processed cocoa can be used.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Essential for enhancing flavors.
  • 1 cup Chocolate Chips Adds delightful texture; consider mixing milk and dark chips.
  • 1/2 cup Salted Caramel Sauce Creates gooey centers in the cookies.
  • 1/4 teaspoon Sea Salt Flakes Finishing touch that accentuates sweet and rich flavors.

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking Sheet
  • Parchment paper
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Beat on medium speed for 3-4 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing well after each. Pour in the vanilla extract and beat until smooth.
  4. Gradually add flour, cocoa powder, baking soda, and salt, mixing on low speed until just combined.
  5. Gently fold in chocolate chips and salted caramel sauce until evenly distributed.
  6. Drop generous spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until slightly underbaked in the center.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 125mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 20mgIron: 1mg

Notes

Don’t over-bake; they’ll firm up as they cool. You can refrigerate these cookies for up to a week or freeze them for longer storage.

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