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Double Chocolate Salted Caramel Cookies

Double chocolate salted caramel cookies with fudgy cocoa dough and a gooey caramel center, baked until the edges set and the middle stays soft. Finished with flaky sea salt for a sweet-salty chocolate cookie experience in every 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: 310
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
Chocolate and caramel
  • 1.5 cup dark chocolate chips
  • 20 soft caramel candies one per cookie, unwrapped
  • flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Whisk the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
Make the dough
  1. Beat the unsalted butter, brown sugar, and granulated sugar until very light and fluffy.
  2. Beat in the eggs and vanilla extract until smooth.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  4. Fold in the dark chocolate chips until distributed throughout the dough.
Portion and fill
  1. Scoop 2-tablespoon portions of dough and flatten slightly.
  2. Place one soft caramel candy in the center and wrap the dough around it, sealing completely.
  3. Roll the filled dough into a ball and place it on the prepared baking sheet.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until the edges are set and the caramel stays gooey inside.
  2. Sprinkle immediately with flaky sea salt, then cool for 8 minutes before eating.

Notes

Pro tip: Seal the dough well around each caramel so it doesn’t leak out during baking. Store baked cookies in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (choose one that includes xanthan gum).