If you love the irresistible combination of sweet and salty flavors, these Salted Caramel Chocolate Cookies are going to be your new favorite treat. Imagine a soft, chewy cookie with pockets of gooey caramel and rich chocolate, topped off with just the right amount of flaky sea salt—pure cookie heaven! Whether you’re baking for a special occasion or just want something indulgent to enjoy with a cup of coffee, these cookies are sure to impress.
Why You’ll Love This Recipe?
This recipe is a perfect balance of sweetness from the caramel and bitterness from the dark chocolate, all tied together with a touch of salt to enhance the flavors. The cookie itself is buttery and tender, with a chewy texture that’s just right. And if you’ve got a craving for something luxurious and decadent, these cookies are just what you need to satisfy your sweet tooth!
Ingredients
(You’ll find the full list of ingredients below in the recipe card.)
Here are the basics you’ll need to get started:
- Butter
- Brown sugar
- Eggs
- All-purpose flour
- Baking soda
- Dark chocolate chips
- Salted caramel
- Flaky sea salt
You can expect some pantry staples, with a few special ingredients like salted caramel and dark chocolate chips that make this recipe stand out.
Directions
Step 1: Preheat the Oven & Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. This step is essential to ensure they bake evenly and don’t burn on the bottom.
Step 2: Mix Wet Ingredients
In a large mixing bowl, beat together the softened butter and brown sugar until creamy and smooth. This usually takes about 2-3 minutes with an electric mixer on medium speed. Add in the eggs, one at a time, and continue to mix until fully incorporated. Don’t forget to scrape the sides of the bowl occasionally so everything blends together nicely.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and baking soda. Slowly add the dry ingredients into the wet ingredients, mixing until the dough starts to form. You may want to switch to a spatula at this point to avoid overworking the dough.
Step 4: Stir in the Chocolate and Caramel
Once your dough is ready, fold in the dark chocolate chips and the salted caramel pieces. Make sure to distribute everything evenly so that each cookie gets a little bit of both chocolate and caramel.
Step 5: Scoop and Bake
Using a cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Pop the sheet in the oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are still a bit soft. Trust me, they’ll firm up as they cool.
Step 6: Sprinkle with Sea Salt
As soon as the cookies come out of the oven, sprinkle a pinch of flaky sea salt over the top of each one. This step is key to achieving that perfect sweet-and-salty balance that will have everyone coming back for more.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed slightly warm, with a glass of milk or a cup of tea.
Expert Tips and Tricks
- Butter Temperature: Make sure your butter is at room temperature for the best results. It will mix more easily with the sugar, resulting in a smoother dough and better texture in the cookies.
- Chill the Dough (Optional): If you have time, chill the dough for 30 minutes before baking. This helps the cookies hold their shape better and results in a thicker, chewier texture.
- Caramel Options: If you can’t find salted caramel pieces, you can use caramel bits or even caramel sauce. Just be sure to use high-quality caramel for the best flavor.
- Don’t Overbake: These cookies may seem a little soft when you first take them out of the oven, but they’ll firm up as they cool. Make sure you don’t bake them too long, or you’ll lose that soft, chewy center.
Recipe Variations and Possible Substitutions
- Chocolate Type: If dark chocolate isn’t your thing, feel free to substitute with milk chocolate or even white chocolate chips for a different flavor profile.
- Caramel: You can use caramel squares or even a store-bought caramel sauce as a substitute for the salted caramel pieces. Just be sure to let the sauce cool before mixing it into the dough.
- Nut Lovers: Add in a handful of chopped nuts like pecans or walnuts for an extra crunch and flavor. The combination of nuts with the salted caramel and chocolate is divine.
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Make sure to check the flour blend instructions for any additional ingredients you might need to add.
Serving and Pairing Suggestions
These cookies are best served with a cold glass of milk—dunking them is highly recommended! For a grown-up twist, pair them with a warm cup of coffee or hot chocolate. They also make a perfect gift for any special occasion or a sweet treat for parties, especially during the holidays.
Storage and Reheating Tips
- Storage: Keep the cookies in an airtight container at room temperature for up to a week. If you’re storing them longer, you can refrigerate them for up to two weeks.
- Freezing: You can also freeze the cookie dough for later. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and bake straight from the freezer when the craving hits. Just add an extra minute or two to the baking time.
- Reheating: To bring them back to their freshly baked glory, microwave the cookies for about 10-15 seconds, or heat them in the oven for 5 minutes at 300°F (150°C).
4 FAQs
- Can I use milk chocolate chips instead of dark chocolate? Absolutely! Milk chocolate will give you a sweeter cookie, while dark chocolate adds a bit of bitterness to balance the caramel.
- Can I use store-bought caramel instead of salted caramel pieces? Yes, you can use store-bought caramel sauce or caramel bits. Just ensure the caramel is cooled before adding to the dough.
- Can I make these cookies ahead of time? Yes, you can make the dough ahead of time and refrigerate it for up to 3 days before baking. Or, freeze the dough for later use.
- Why do I need to sprinkle sea salt on top? The sea salt helps balance the sweetness of the caramel and chocolate, giving the cookies a unique flavor profile that’s both indulgent and refreshing.
Conclusion
These Salted Caramel Chocolate Cookies are the perfect treat for anyone who loves a bit of sweet and salty together. With their chewy texture, rich chocolate, and gooey caramel, they’re guaranteed to be a hit. Whether you’re baking them for yourself or for a gathering, these cookies are sure to be a crowd-pleaser. So go ahead, treat yourself to some indulgent cookie goodness—you deserve it!
Print
Salted Caramel Chocolate Cookie Recipe: A Sweet and Salty Delight
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies (Serves 2–4 people) 1x
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American / Gourmet
- Diet: Vegetarian
Description
These Salted Caramel Chocolate Cookies are the perfect combination of rich, indulgent chocolate and buttery, melt-in-your-mouth caramel. A pinch of sea salt enhances the flavor, making them a gourmet treat for any occasion. Crispy on the edges and soft in the center, they offer a mouthwatering balance of sweet and salty.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup caramel bits or caramel sauce
- Sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and caramel bits.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
- Sprinkle a pinch of sea salt on top of each cookie dough ball before baking.
- Bake for 8-10 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If using caramel sauce instead of caramel bits, drizzle it into the dough gently or spoon it on top of each cookie before baking.
- The sea salt is crucial for balancing the sweetness of the caramel and chocolate. Don’t skip it!
- These cookies will stay soft for a few days when stored in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 22g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg