Description
These Salted Caramel Dark Chocolate Cookies are rich and decadent treats that combine fudgy cocoa cookie dough with hidden gooey caramel centers and a sprinkle of sea salt on top. The dough is chilled for hours to ensure perfect texture and ease of handling, making these cookies irresistible with a perfect balance of sweet and salty flavors.
Ingredients
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
Dry Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Add-ins & Garnish
- 1 and 1/2 cups (270g) semi-sweet or dark chocolate chips
- 18 chocolate-coated caramels, such as Rolos (or use regular caramels)
- Flaky sea salt or coarse sea salt, for sprinkling
Instructions
- Chill Dough: This cookie dough requires at least 3 hours of chilling, but chilling it overnight is preferable. The colder dough is easier to handle and shape.
- Cream Butter and Sugars: In a large bowl using a handheld or stand mixer with paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture; beat on high speed until fully combined. Scrape down the bowl sides and bottom as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
- Mix Dry into Wet: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients until combined. The dough will be thick.
- Add Milk and Chocolate Chips: Increase the mixer speed to medium-high and beat in the milk and chocolate chips until the dough is sticky. Cover tightly and chill in the refrigerator for at least 3 hours and up to 3 days.
- Prepare for Baking: Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to make shaping easier. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies with Caramel: Scoop 2 tablespoons (40g) of dough and divide into two balls. Make a thumb indent in one ball and place a caramel candy inside. Cover with the second ball and seal the edges, enclosing the caramel. Repeat with remaining dough and caramel candies. Wipe hands as needed to manage stickiness.
- Arrange and Salt: Place the stuffed cookie balls 2–3 inches apart on baking sheets. Lightly sprinkle the tops with flaky or coarse sea salt.
- Bake: Bake for 12–13 minutes or until edges appear set and centers remain soft. If cookies are not spreading by minute 9, remove the sheet and gently bang it 2–3 times on the counter to encourage spreading, then return to the oven to finish baking.
- Cool and Finish: Cool cookies on the baking sheet for 5 minutes. Optionally, press a few additional chocolate chips into the tops while warm for presentation. Transfer cookies to a cooling rack and cool completely. The cookies will slightly deflate as they cool.
- Store: Store leftover cookies tightly covered at room temperature for up to one week.
Notes
- Chilling the dough is essential to manage the sticky texture and improve cookie shape and texture.
- Caramel candies can be substituted with regular caramels if chocolate-coated ones are unavailable.
- Pressing chocolate chips on warm cookies afterward is optional but enhances appearance.
- Ensure cookies have enough spacing to allow for spreading during baking.
- Banging the baking sheet helps initiate spreading if cookies remain too firm mid-bake.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
