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Double Chocolate Salted Caramel Cookies

Double chocolate salted caramel cookies with fudgy centers: rich cocoa dough folded with dark chocolate chips and wrapped around a soft caramel candy. Finished with flaky sea salt for a sweet-salty caramel pool effect.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 260
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
Cookie dough
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1.5 cup dark chocolate chips
Salted caramel center
  • 20 soft caramel candies (one per cookie, unwrapped)
  • 1 flaky sea salt for topping Use enough to generously finish while warm.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. In a bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
Make the cookie dough
  1. In a mixing bowl, beat 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 dry flour mixture into the wet ingredients until just combined.
  4. Fold in dark chocolate chips so the dough looks thick and studded.
Fill and shape
  1. Scoop 2-tablespoon portions of dough and flatten slightly.
  2. Place one soft caramel candy in the center and wrap dough around it, sealing completely.
  3. Roll the filled dough into a ball and place on the baking sheet.
Bake and finish
  1. Bake at 375F for 10 to 12 minutes, until the edges are set and the caramel is gooey inside.
  2. Sprinkle immediately with flaky sea salt.
  3. Cool for 8 minutes before eating.

Notes

Pro tip: seal the dough well around each caramel candy so it stays centered and doesn’t leak. Store cookies in an airtight container at room temperature for up to 3 days; freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-light swap, use a plant-based butter in the same amount for similar texture.