There’s something deeply satisfying about biting into a cookie that strikes the perfect balance between salty and sweet, gooey and chewy, decadent and comforting. Salted Caramel Chocolate Cookies are the ultimate indulgence—rich in flavor, loaded with melty chocolate chunks, and featuring a luscious pocket of molten caramel at the center, all crowned with a delicate sprinkle of flaky sea salt. These cookies are designed to impress, destined for viral fame on social media, and perfect for anyone looking to elevate their baking game with a show-stopping dessert. Whether served warm for the full gooey effect or cooled to let the textures settle, they’re guaranteed to leave a lasting impression on everyone who tries them.
The History of Salted Caramel Chocolate Cookies
The salted caramel craze has roots in French culinary tradition, particularly in Brittany, where salted butter caramels were first crafted in the mid-20th century. This flavor combination gained worldwide popularity in the early 2000s when chefs and chocolatiers began pairing caramel with sea salt to enhance its sweetness and complexity. The idea of integrating salted caramel into cookies soon followed, blending classic American baking with European flair. Chocolate chip cookies have long been a staple of home baking, but the addition of a rich caramel center and a sprinkle of salt took them to a whole new level. These cookies quickly became a favorite of food bloggers and pastry chefs alike, with viral videos and recipes showcasing their irresistible gooey centers and dramatic cookie breaks. The trend solidified its place in baking culture as both a crowd-pleasing comfort food and a gourmet treat.
Ingredients Breakdown
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 cups semi-sweet or dark chocolate chunks
- 16–20 soft caramel candies (like Werther’s soft caramels or Kraft)
- Flaky sea salt, for topping
Butter provides richness and tenderness, while the combination of dark brown and white sugars gives the cookies depth, moisture, and chewiness. Eggs help bind the ingredients and contribute to the structure. Vanilla extract enhances the chocolate flavor. Flour forms the base of the dough, with baking soda acting as the leavening agent and salt enhancing all the other flavors. Cocoa powder adds intense chocolate flavor, while the chocolate chunks provide melt-in-your-mouth pockets of gooey richness. The caramels form the molten center, and a sprinkle of flaky sea salt on top adds contrast and sophistication, making each bite a balance of bold and buttery flavors.
Step-by-Step Recipe
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper; set them aside. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add in the eggs, one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined and no streaks of flour remain. Fold in the chocolate chunks until evenly distributed throughout the dough. Scoop out roughly 2 tablespoons of dough, flatten it slightly in your palm, and place a caramel candy in the center. Top with another tablespoon of dough and pinch the edges together to seal, ensuring the caramel is fully enclosed. Repeat with remaining dough and caramels, then place the cookie dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops are slightly cracked but still soft in the middle. Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely or enjoy slightly warm for a gooey caramel center.
Tips for the Perfect Cookie
Always use room temperature butter to ensure even mixing and a smooth dough. Don’t skip creaming the butter and sugars thoroughly—this step adds air and helps create a soft, chewy texture. When measuring flour, use the spoon-and-level method to avoid packing too much, which can make the cookies dense. Make sure your caramel candies are soft and pliable so they melt properly inside the cookie; if they’re too hard, warm them briefly in the microwave to soften. Chill the dough for 20–30 minutes before assembling and baking if the dough feels too sticky or if you want thicker cookies. Pressing a few extra chocolate chunks on top of each dough ball before baking adds a beautiful bakery-style look. For an extra touch, drizzle with additional melted caramel or chocolate after baking and sprinkle with more sea salt.
Variations and Customizations
This versatile recipe can be easily customized to suit different preferences and occasions. Swap the semi-sweet chocolate chunks for milk or white chocolate for a sweeter, creamier flavor. Use flavored caramels like vanilla, bourbon, or sea salt caramel to add complexity. Add chopped pecans or walnuts for a nutty crunch, or stir in toffee bits for extra caramel flavor. Turn these into brownie-like cookies by increasing the cocoa powder slightly and underbaking slightly for a more gooey center. For a spicy twist, add a pinch of cayenne or cinnamon to the dough. To make a holiday version, add peppermint extract and crushed candy canes. You can also make these cookies smaller or larger depending on your preference—just adjust baking time accordingly.
Health Considerations and Nutritional Value
Salted Caramel Chocolate Cookies are a decadent treat, and while they’re rich in flavor, they’re also high in calories, sugars, and fats. Each cookie may contain between 250 to 350 calories, depending on size and ingredients. The butter, sugar, and caramel contribute significantly to saturated fat and sugar content, so these are best enjoyed in moderation. For a slightly lighter version, try using reduced sugar or coconut sugar, substitute some of the butter with applesauce, or use dark chocolate with a higher cocoa percentage for more antioxidants and less added sugar. Those with dietary restrictions should be aware of allergens such as gluten, dairy, and eggs. You can make vegan versions by using plant-based butter, flax eggs, vegan chocolate, and soft vegan caramel alternatives. Gluten-free flour blends can also work as a direct substitute for all-purpose flour. While not a health food, these cookies can be part of an enjoyable, balanced lifestyle when consumed mindfully.
FAQ
Can I make the dough in advance? Yes, the dough can be made ahead and stored in the fridge for up to 3 days. Let it sit at room temperature for 15 minutes before assembling if too firm.
Can I freeze the cookie dough? Absolutely—freeze dough balls with the caramel already inside and bake from frozen, adding 2–3 extra minutes to the baking time.
Why did my caramel leak out? Ensure the caramel is completely enclosed in dough to prevent leakage. Also, avoid overbaking, which can cause the caramel to bubble out.
Can I use homemade caramel? Yes, but make sure it’s thick and firm enough to hold its shape in the dough; freeze small portions before inserting them into the cookie dough.
How should I store these cookies? Keep them in an airtight container at room temperature for up to 4 days. Reheat in the microwave for 10 seconds to re-melt the caramel.
Can I omit the sea salt? While the sea salt enhances the flavor contrast, it can be omitted or replaced with a light sprinkle of coarse sugar if you prefer.
Salted Caramel Chocolate Cookies That Break the Internet
Ingredients
- 1/2 cup 8 tablespoons or 113g unsalted butter, softened to room temperature
- 1/2 cup 100g granulated white sugar
- 1/2 cup 100g packed light or dark brown sugar
- 1 large egg brought to room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 125g all-purpose flour, measured by spooning and leveling
- 2/3 cup 55g unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons 30ml milk
- 1 and 1/2 cups 270g semi-sweet or dark chocolate chips
- 18 chocolate-covered caramels such as Rolos (regular soft caramels can also be used)
- Flaky sea salt or coarse salt for sprinkling on top
Instructions
- Note: This cookie dough requires a minimum of 3 hours of chilling, though I highly recommend chilling it overnight. The colder the dough, the easier it becomes to shape and handle during assembly.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together in a large mixing bowl on medium-high speed for about 2–3 minutes, until the mixture is light and fluffy. Add the egg and vanilla extract, then continue beating on high speed until fully incorporated. Pause as needed to scrape down the sides and bottom of the bowl to ensure even mixing.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—the dough will be thick at this stage. Increase the speed to medium-high and mix in the milk, followed by the chocolate chips. The final dough will be sticky. Cover the bowl tightly and refrigerate the dough for at least 3 hours, or up to 3 days. Chilling is essential for this sticky dough to be workable.
- When ready to bake, remove the dough from the fridge and let it sit at room temperature for about 10 minutes to soften slightly. Preheat your oven to 350°F (177°C) and prepare large baking sheets by lining them with parchment paper or silicone baking mats; set aside.
- Scoop out about 2 tablespoons (40g) of dough and split it in half. Roll each half into a ball. Press a thumbprint or indentation into one of the halves and place a caramel candy inside. Take the other dough ball and place it on top, sealing the edges around the caramel to fully enclose it. Repeat the process with the remaining dough and caramels. Tip: Because the dough is sticky, it’s helpful to wipe your hands clean after shaping every few cookies.
- Place the assembled cookie dough balls on the prepared baking sheets, spacing them about 2–3 inches apart. Sprinkle the tops of each cookie with a pinch of flaky sea salt.
- Bake the cookies for 12–13 minutes, or until the edges are set but the centers still appear slightly soft. Tip: If the cookies haven’t begun spreading by minute 9, remove the baking sheet from the oven and gently bang it on the counter 2–3 times. This helps encourage spreading. Return the sheet to the oven to finish baking.
- Let the cookies cool on the baking sheet for 5 minutes. If desired, press a few extra chocolate chips into the tops while they’re still warm for a bakery-style finish—this step is purely for appearance. Afterward, transfer the cookies to a wire rack to cool completely. Note that the cookies may slightly deflate as they cool.
- Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to 1 week.