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–+ servings
Salted Caramel Chocolate Cookies

Indulge in Irresistible Salted Caramel Chocolate Cookies

Delight in these Salted Caramel Chocolate Cookies, a perfect blend of rich chocolate and gooey caramel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Chill if too soft
  • 1 cup Brown Sugar Can substitute with coconut sugar
  • 1/2 cup Granulated Sugar No direct substitution recommended
  • 2 large Large Eggs Room temperature for best mixing
  • 2 teaspoons Vanilla Extract Opt for pure vanilla
  • 2 cups All-Purpose Flour Gluten-free options available
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed for deeper flavor
For the Leavening Agents
  • 1 teaspoon Baking Soda Ensure freshness
  • 1/2 teaspoon Salt Kosher salt works best
For the Indulgence
  • 1 cup Chocolate Chips Mix dark and milk chocolate
  • 3/4 cup Salted Caramel Sauce Extra for drizzling
  • 1 teaspoon Sea Salt Flakes Optional for topping

Equipment

  • oven
  • Mixing bowl
  • Cookie Sheet
  • Parchment paper
  • Mixer
  • Whisk
  • Spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper.
  2. In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar.
  3. Add large eggs one at a time and vanilla extract, mixing until well combined.
  4. Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a separate bowl.
  5. Gradually add dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Fold in chocolate chips and salted caramel sauce until evenly distributed.
  7. Cover the bowl and refrigerate the dough for about 30 minutes.
  8. Scoop out portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes until softly underbaked in the center.
  10. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  11. Drizzle with extra salted caramel and sprinkle with sea salt flakes if desired.
  12. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies are perfect for sharing or enjoying warm with ice cream. Monitor baking closely for best results.

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