Yield: 24 cookies

Salted Caramel Chocolate Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Additional Time 1 hour
Total Time 1 hour 26 minutes
Chocolate cookie with caramel center and topped with flaky sea salt.
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If you love sweet and salty treats, you'll love these Salted Caramel Cookies! Sprinkled with a touch of sea salt and speckled with chocolate morsels, these decadent chocolate cookies are as close to perfect as it gets.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • ½ tsp kosher salt
  • 2 bags (11 ounce each) dark chocolate chips
  • 24 Rolos or caramels
  • 1 teaspoon sea salt flakes

Instructions

  1. In a large mixing bowl, beat butter with brown sugar and blend until combined. Add eggs and vanilla extract until well blended, scraping down the sides of the bowl as necessary.
  2. Add flour, cocoa powder, baking soda, and kosher salt to the butter mixture, just until blended. Stir (NOT BEAT) in the chocolate chips.
  3. Chill dough for one hour.
  4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
  5. Using a 1 Tbsp cookie scoop, roll cookie dough in hands. Stick a rolo or caramel on top and add second ball of dough over the caramel, making sure it's sealed and no part of the caramel is showing.
  6. Place on cookie sheet and repeat with remaining dough. Sprinkle with sea salt before baking.
  7. Bake for 11-13 minutes, cookies will be soft. Allow to cool for 5 minutes on the pan, then remove to wire rack to cool completely.
  8. Store in airtight container at room temperature. ENJOY.

Notes

  • DO NOT OVERBAKE! The cookies will look a little underdone when you first pull them out of the oven. They'll continue finishing to bake on the cookie sheet as they cool, giving them that wonderfully chewy texture.
  • Storage- store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.
  • Cocoa Powder- I love the Ghirardelli unsweetened cocoa powder because of it's rich flavor. Hershey's special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
  • Substitutions- I choose dark chocolate chips instead of semi-sweet because of the large amount of cocoa powder. Semi-sweet chips would also work great in this recipe.
  • Salt- if sprinkling with salt, choose a coarse salt or a "flaky" salt. Do not use table salt.
  • See blog post for more recipe tips and tricks.

    • Nutrition Information:

    Yield:

    36

    Serving Size:

    1 cookie
    Amount Per Serving: Calories: 138Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 119mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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