Double Chocolate Salted Caramel Cookies Recipe

You need a dessert. Fast. Maybe you forgot a school bake sale. Or friends just texted they’re coming over.

Your brain says “brownies from a box.” But your soul screams for something more. Something with gooey caramel and deep chocolate.

I hear you. That’s why we’re making Double Chocolate Salted Caramel Cookies. They are your weeknight superhero. All the wow factor, with barely any work.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 18 cookies

Ultimate Guide to Double Chocolate Salted Caramel Cookies

This is your only guide. I promise. We’re skipping the fussy steps and getting right to the good stuff.

Think of a rich, fudgy chocolate cookie. Now, stuff it with a pocket of melted, salty-sweet caramel. That’s it. That’s the magic.

Recipe

Double Chocolate Salted Caramel Cookies Recipe

Make Double Chocolate Salted Caramel Cookies Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Lexi Howard

Prep: 15 min | Cook: 10 min | Total: 25 min

Serves: - 4 + bites

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The Simple Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 18 soft caramel candies (like Kraft)
• Flaky sea salt, for topping

Let’s Get Cooking! (The Step-by-Step)

1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is a non-negotiable for easy cleanup.

2

In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Just mix it until it’s one uniform color. Set it aside.

3

In a large bowl, beat the softened butter and both sugars. Use a hand mixer for 2 minutes. You want it light and fluffy. This is key for a good texture.

4

Beat in the egg and vanilla. Mix until everything is smooth and combined.

5

Now, add your dry ingredients to the wet. Mix on low speed until just combined. A few streaks of flour are okay. Don’t overmix!

6

Fold in the chocolate chips with a spatula. This is your double chocolate moment.

7

Scoop the dough. I use a tablespoon cookie scoop. Roll into 18 balls. This goes fast.

8

Take a ball and flatten it slightly in your palm. Press one caramel candy into the center. Fold the dough around it and re-roll to seal it in. Place it on the baking sheet. Repeat!

9

Bake for 9-11 minutes. The tops will look set, but the centers will be soft. That’s perfect. They firm up as they cool.

10

Right out of the oven, sprinkle each cookie with a tiny pinch of flaky sea salt. This brightens all the flavors. Let them cool on the sheet for 5 minutes before moving.

Notes

Enjoy your homemade Double Chocolate Salted Caramel Cookies Recipe!

ⓘDisclaimer: I use AI to help create or enhance parts of this article. All content has been fact-checked by me to ensure accuracy.

Did You Make This?

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It beats store-bought any day. And it’s faster than running to the bakery. You get maximum flavor for minimum effort. Let’s do this.

The Simple Ingredients

I bet you have most of this already. No special trips to the store. That’s the whole point!

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 18 soft caramel candies (like Kraft)
• Flaky sea salt, for topping

Let’s Get Cooking! (The Step-by-Step)

Follow these steps. They are simple and totally foolproof. We’ll have cookies in under 30 minutes.

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is a non-negotiable for easy cleanup.
2. In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Just mix it until it’s one uniform color. Set it aside.
3. In a large bowl, beat the softened butter and both sugars. Use a hand mixer for 2 minutes. You want it light and fluffy. This is key for a good texture.
4. Beat in the egg and vanilla. Mix until everything is smooth and combined.
5. Now, add your dry ingredients to the wet. Mix on low speed until just combined. A few streaks of flour are okay. Don’t overmix!
6. Fold in the chocolate chips with a spatula. This is your double chocolate moment.
7. Scoop the dough. I use a tablespoon cookie scoop. Roll into 18 balls. This goes fast.
8. Take a ball and flatten it slightly in your palm. Press one caramel candy into the center. Fold the dough around it and re-roll to seal it in. Place it on the baking sheet. Repeat!
9. Bake for 9-11 minutes. The tops will look set, but the centers will be soft. That’s perfect. They firm up as they cool.
10. Right out of the oven, sprinkle each cookie with a tiny pinch of flaky sea salt. This brightens all the flavors. Let them cool on the sheet for 5 minutes before moving.

What to Serve With This Dish

These cookies are a full dessert on their own. But if you want to turn it into an event, I have ideas.

Serve them warm with a big scoop of vanilla ice cream. The melty caramel center is incredible with cold ice cream.

For a fun twist, think of them like a deconstructed Reese’s Campfire Cones. Crumble a cookie over a bowl of chocolate ice cream. Add some mini marshmallows. It’s a quick dessert masterpiece.

Need a drink? A cold glass of milk is classic. For adults, a quick mug of coffee is the perfect partner.

Make This Recipe Your Own (Quick Swaps)

Got different stuff? No problem. Use what you have. Here are my favorite easy swaps.

Swap the chocolate chips. Use dark chocolate chunks or white chocolate chips instead. Both are amazing with the caramel.

Change the caramel. Out of candies? Use a teaspoon of store-bought dulce de leche or salted caramel sauce. Just drop it in the dough center.

Make it nutty. Add 1/2 cup of chopped pecans or walnuts to the dough. It adds a great crunch.

How to Store Leftovers (If You Have Any!)

Let’s be real. You might not have leftovers. But if you do, here’s how to keep them yummy.

Store cooled cookies in an airtight container at room temp for 3-4 days. The caramel stays soft.

You can also freeze the baked cookies for up to 2 months. Thaw at room temperature. Or, freeze the dough balls (with caramel inside) and bake from frozen. Just add 1-2 minutes to the bake time.

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: ~180
• Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 26g
• Sugar: 18g
• Protein: 2g

FREQUENTLY ASKED QUESTIONS

Can I use a boxed cookie mix?

Yes! Use a chocolate chip or double chocolate mix. Prepare it as directed. Then, just follow our steps for stuffing and rolling with the caramel. It’s a serious shortcut.

My caramel leaked out. What did I do wrong?

This happens if the caramel is too hot or the dough isn’t sealed. Make sure your caramel candies are at room temp. And pinch the dough really well to seal the candy inside completely.

Can I make the dough ahead?

Absolutely. Mix the dough, form the balls with the caramel inside, and keep them in the fridge for up to 2 days. Bake straight from the fridge, adding a minute or two to the bake time.

See? I told you it was easy. You just made bakery-level cookies without the stress. You won back your weeknight.

Now go enjoy that warm, chocolatey, salty-sweet reward. You earned it.

Made these? I need to hear about it! Let me know how your cookies turned out by leaving a comment and rating below!