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Double Chocolate Salted Caramel Cookies

Double chocolate salted caramel cookies with fudgy centers and chocolate chip puddles, baked until the edges are set and the caramel stays gooey inside. Finished with flaky sea salt right out of the oven for a sweet-salty bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.75 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
wet ingredients
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
cookies
  • 1.5 cup dark chocolate chips
  • 20 soft caramel candies unwrapped, one per cookie
  • flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat your oven to 375°F, then line baking sheets with parchment for easy release.
Mix the dry ingredients
  1. Whisk all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
Cream the butter and sugars
  1. Beat unsalted butter, brown sugar, and granulated sugar until very light and fluffy, then beat in the eggs and vanilla extract until smooth.
Combine and shape
  1. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, then fold in the dark chocolate chips.
Fill with caramel
  1. Scoop 2-tablespoon portions, flatten slightly, place one soft caramel candy in the center, and wrap dough around it to seal.
Portion on baking sheets
  1. Roll each filled portion into a ball and set them on the baking sheet, spaced apart for spreading.
Bake
  1. Bake at 375°F for 10-12 minutes until the edges are set, with caramel still gooey in the center.
Salt and cool
  1. Sprinkle the cookies immediately with flaky sea salt, then cool for 8 minutes before eating.

Notes

For the most gooey caramel, seal the dough well around each candy so it doesn’t leak. Store baked cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 2 months, thaw at room temperature before serving. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check it includes xanthan gum) and keep the rest the same.